SPRING ONION BREAD 2 cups all-purpose flour 2 teaspoons baking powder 3 teaspoons sea salt 3/4 - 1 cup boiling water 2 tablespoons vegetable oil 1 tablespoon chili oil 1 tablespoon sesame oil 4 spring (green) onions, finely sliced Vegetable oil for frying Place flour, baking powder and 1 teaspoon sea salt in a food processor. Add boiling water in a thin stream and process until dough forms a ball. (The amount of water needed will depend on the flour used.)

Remove dough from food processor to a board and knead for 2 minutes, using extra flour if dough sticks to the board. Wrap dough in plastic wrap and allow to rest for at least 30 minutes.

Dividedough into six equal pieces and roll each portion on a lightly floured surface until 10 in in diameter. Combine the three kinds of oil in a bowl and brush some on the dough. Sprinkle each dough circle with 1/4 teaspoon of salt and 2 teaspoons of spring onions. Roll bread, swiss-roll fashion, and then coil up. Roll out again into circles 6 in in diameter.

Heat a nonstick frying pan (with lid) over medium heat and add 3 tablespoons of oil. Add bread, cover the pan and reduce heat to low. After 3 minutes check the bread: if it is golden brown underneath, turn and cook the other side; if not, cook for another minute and check again.

When the bread is golden brown on both sides, remove from pan and drain on paper towels. Cook the remaining 5 rounds of dough. Cut each round into six pieces and sprinkle with sea salt.

Makes 36 slices.

Bills - Breakfast, Lunch + Dinner, Bill Granger