Flatbread with Chye Poh
By Terence Pang
600g bread flour 2 tsp salt 2 tsp instant yeast
tsp bread improver* 350ml water 50ml olive oil 50ml garlic oil* 5 white onions, sliced 100ml cooking oil 200g chye poh* 50g chopped garlic Chopped spring onions, for garnish
1 Combine the flour, salt, yeast and bread improver in a large bowl. 2 Add the water in a steady stream, then knead the mixture until a dough forms. 3 Add the olive oil and continue kneading to mix it in. 4 Divide the dough into 30g portions. Roll each out into 1mm-thick oval pieces. 5 Place the dough on a greased baking tray. Bake in an oven preheated to 260 deg C for 3-5min. 6 Heat the garlic oil and stir-fry the onions over low heat until caramelised. Set aside. 7 Heat the cooking oil and stir-fry the chye poh with chopped garlic until golden-brown. Set aside. 8 Pack the flatbread, caramelised onions and chye poh separately. When ready to eat, sprinkle the toppings onto each piece of flatbread and garnish with spring onions.