There are so many names for this delicious flatbread – Scallion Cakes to Green Onion Pies, Onion Bread… and the list goes on. We like to call it flatbread, but whatever you decide to call it, we’re sure you’ll love it. Not only easy to make and versatile, it stores well in a tightly-sealed ziplock bag or container.
- 80 grams of chickpea flour
- 70 grams of wheat or white flour
- 1 ½ teaspoons of baking soda
- 1 teaspoon of chili powder
- 1 small egg, beaten
- 315 ml. of water
- 4 large onions, halved and sliced
- 4 cloves of garlic, chopped
- oil for frying
Sift in a bowl both flours, chili powder and baking soda.
Beat the water and egg together in a small bowl.
2Make a well in the center of the flour and add the egg-water mixture. Gradually stir it into the flour until the wet is completely mixed into the dry. Add more water if necessary.
Add the garlic and onion and mix well.
In a pan, heat 1 cm of oil, and then add 2 tablespoons of the mixture at a time.
Fry them on all sides until they take on a golden brown color.
Place them on a plate with paper towels to absorb excess oil.
7Serve them hot with salsa, hummus, or in a sandwhich wrap. Any way is delicious!