Pepper & spring onion flatbread
Ingredients
- 4.88 ozspring onion/scallion (I use 4 stalks local spring onion and 1 stalk China scallion)
- 7⅛ ozminced beef
- 1.5 tbspblack pepper
- 0.5 tspwhite pepper
- 2 tspsea salt
- ⅓ ozmelted butter (I use unsalted butter)
- 0.5 tspsugar
- 8.83 ozplain flour
- 75 mlboiling water
- 75 mltepid water (I use 70ml)
- Vegetable oil
Instructions
- 1
Heat up a frying pan on medium fire and quick fry the minced beef till beef colour changes. Add black pepper, white pepper and sea salt, stir well with the beef. Dish and set aside in a large mixing bowl.
- 2
Chop up the spring onions and add to the minced beef. Add melted butter and sugar and mix all the ingredients well. Set aside.
- 3
Place plain flour in large mixing bowl, add 75ml boiling water and use a chopsticks to stir the mixture.
- 4
Gradually add the tepid water and stir till a dough forms.
- 5
Turn the dough onto a non-stick mat and knead the dough till non-sticky, soft and shiny (takes a few minutes, texture feels like ear-lobe). Cover and rest dough for 15-20 mins.
- 6
Roll the dough into a log and cut into 10 pieces (total weight of my dough is 389g, each piece of flatbread dough is about 38-39g).
- 7
Flatten dough into disc, fill with about 1.5-2 tbsp of minced beef filling, close up the dough, flatten slightly.
- 8
In a frying pan, heat up about 1 tsp of vegetable oil and pan fry the flatbread on both sides till golden brown. Drain on kitchen towel.
- 9
Best serve hot.