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SPRING ONION FLATBREADS

October 1, 2010

1 cup flour

 1/2 cup water

a little oil, margarine or butter for cooking

extra flour

3 medium sized spring onions very finely chopped

METHOD

1. Place flour in medium sized bowl.  Add water and stir until it forms a dough.  Add spring onions (scallions).

2.  Knead for a minute or two on a floured surface, adding extra flour if the dough is too wet.   Roll the dough into a sausage shape and cut it into 6 equal pieces.    Roll each piece into a ball and  and use your rolling pin to roll it into a thin circle about the size of a dinner plate.  You may need to put some more flour on the rolling pin if the flatbreads stick.

3.   Oil a large frypan by brushing the bottom with some scrunched baker”s paper  and your choice of oil or butter. Heat the  frypan for a few minutes on medium-hot.  Cook the pancakes for 3-5 minutes on each side. 

4.  Cool on a rack and then place in a large snaplock bag in the refrigerator.  

This version is based on one from the New Moosewood Cookbook by Mollie Katzen

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