Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spring onion pancake pull-apart rounds

American 45 Mins Prep · 25 Mins Cook

To make the dough, combine the flour, yeast and salt in a large bowl and whisk in 1 tbsp of sesame oil and boiling water, mix until a soft, shaggy dough forms.
Turn out onto a lightly floured surface and knead until smooth and elastic. Wrap in cling film and set aside at room temp for 1 hour.
Divide into 8 equal-sized pieces.
Combine the olive oil and 2 tbsp of sesame oil together in a small bowl.
Lightly coat a small baking tray in oil and set aside.
Coat each ball in the oil mix, then press the dough out to form a flat layer.
Start stretching out the dough until it‘s about 1mm thin (the dough should be almost translucent).
For the chilli-onion mix, combine the finely chopped chillies and thinly sliced spring onions in a medium-sized bowl. Scatter about a tablespoon of the mix over the dough.
Roll up the dough to form a long sausage and gently lift it up and gently coil it onto the greased baking tray to form a round. Repeat this process with the rest of the dough.
Cover the dough with a clean dishcloth and set aside in a warm area to proof for another hour. Preheat the oven to 180°C, gas mark 4.
Place in the oven for 20-25 minutes or until golden and crispy.
Transfer to a wire rack and allow to cool slightly before serving.