Potato and spring onion bread in chilli oil

Pilbara News - - PILBARA PROPERTY -

Prepa­ra­tion: 15 min­utes+ Cook­ing: 12 min­utes Serves: 4 In­gre­di­ents

11⁄2 cups plain flour 1 tsp bak­ing pow­der 2 royal blue pota­toes, cooked and mashed 4 spring onions, finely sliced 1 tbsp veg­etable oil 1 tbsp chilli oil 1 tbsp sesame oil


Place flour, bak­ing pow­der, pota­toes and spring onions into a food pro­ces­sor or large bowl. Mix un­til dough forms a ball. If mix­ing by hand, use dis­pos­able gloves. Knead for 2 min­utes. Add a lit­tle wa­ter if mix­ture is too dry. Wrap dough in cling film. Al­low to rest for 30 min­utes. Di­vide dough into 2 pieces. Roll into rounds with an 18–20cm di­am­e­ter. Com­bine the 3 oils and brush tops of dough rounds. Heat a non-stick fry­ing pan and cook each dough round for 3 min­utes each side, brush­ing with flavoured oil. When bread is golden, re­move from pan. Cut into slices.

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