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  • 100ml olive oil
  • 5 spring onions, chopped
  • 3 cloves garlic, crushed
  • 2 cups (300g) plain flour
  • 1 tsp baking powder
  • Salt and pepper to taste
  • ½ tsp ground fennel or seeds
  • 200ml boiling water
  • 1 cup coriander leaves, chopped
  • ½ cup mint leaves, chopped


  1. Heat 1 tbs of the oil in a heavy based frying pan. Cook the spring onions and garlic for 3 minutes or until softened.
  2. Attach the flat beater to the stand mixer. Place the flour, baking powder, salt, pepper and fennel into the mixing bowl. Turn to speed 2 and mix until well combined. With the motor running add the boiling water and mix 1 minute or until just combined.
  3. Change to the dough hook, add the cooked spring onion mixture and chopped herbs. Knead on speed 2 for 2 minutes. The dough will be soft and pliable with an oily feeling.
  4. Remove dough from bowl and cover with plastic wrap and set aside for 30 minutes.
  5. Lightly dust your hands and bench with a little extra plain flour.
  6. Break off small gold ball sized amounts of the dough and flatten. Roll out with a rolling pin into a flat disc.
  7. Heat a large flat grill or 2 frying pans and brush with oil. Cook the bread discs for 2 minutes each side or until golden and crisp. Repeat with the remaining oil and dough discs. Serve immediately while still warm.


  • If desired the bread can be fried in more oil the more oil used the crisper and lighter in texture the bread will be.