Ingredients
- 200g flour, all purpose
- 1/4 cup green onion, finely sliced
- 1 tsp salt, iodised
- 1 tsp sugar, granulated
- 1 Tbsp garlic, minced
- 2 tsp vegan butter, melted (or canola oil)
- 380 - 400ml water
- Oil for the pan.
Instructions
- Prepare all ingredients (finely slice onions and mince garlic). Measure and combine into a smooth runny batter. If you add the onions and garlic last you can be certain the batter is smooth, after is a little harder to be sure.
- Spritz a small amount of oil into a shallow fry pan or crepe pan and wipe off excess oil if necessary.
- The batter makes 4-6 flatbreads depending on how big you make them... Use 1/4 - 1/3 cup measure and swirl the batter out to thin on a medium heat.
- As soon as the batter seems set, begin flipping. Once to seal the other side, then every 30 seconds to a minute until the bubbles start to inflate the bread. (The goal is to completely laminate the bread layers, but this is realistically not as achievable as first thought, don't despair, practice.)
- Serve the breads warm, you can use them to wrap or to dip, they are chewy, flexible and moist. (If the breads have laminated they will be more elastic as resilient, regardless they will still be tasty.
Notes
- So, we watched this on YouTube one morning, made them, I made 5 ish breads (savoury pancakes) on my first try - only one laminated properly... More patience and a lower heat may be required?