Method

• • Make a smooth dough out of the flour and water
• Divide into six equal parts and allow to rest, covered, for around 30 minutes • Pin out a portion of dough until thin (the thinner the better) • Brush with oil, sprinkle with salt and a hefty amount of spring onions • Roll up into a sausag
• • Allow to rest again – as long as you can but 30 minutes would be great
• • Pin out to a disc about 3mm thick • Fry in a lightly oiled pan over a medium-low heat until browned on one side
• Then flip it over until browned on the other
• • Remove from the pan, cut and eat immediately