Spring Onion Pancake

Serves 4
Time 1 hour + 12-24 hours resting time


280g plain all-purpose flour
180-200ml warm water
Flour for dusting
⅓ cup extra virgin olive oil
¼ cup clarified butter 

½ cup spring onions, finely chopped
1 bunch coriander, finely chopped
¼ cup deep fried shallots
3 tbsp toasted sesame seeds


Gradually add water to flour and salt in a large bowl. Use a wooden spoon or your finger to mix the dough until it comes together. 

On a floured surface knead the dough for a few minutes until it comes together. 

Divide the dough into 4 portions and roll each portion into a ball. Put the dough into a bowl, pour over extra virgin olive oil. Cover with cling film and rest at room temperature for 12-24 hours. 

Drizzle a generous amount of extra virgin olive oil onto a clean surface. Use your hands to gently spread  the dough out. Sprinkle the dough with spring onion, coriander, deep fried shallots and sesame seeds. Roll the dough into a log, then roll lengthwise to form a snail shape. Press down with the palm of your hand to flatten the pancake. Repeat this process with the remaining dough and filling ingredients.

Cook in a frypan over medium heat with clarified butter until golden brown and crispy on each side.