- Knead flour and water and to a smooth dough and let it rest minimum 20 minutes, covered with a clean kitchen towel.
- Divide the dough into 4 equal parts and form the pieces to balls. Roll each ball on a flour sprinkled surface about 3mm thick.
- Brush the surface of the rolled dough sheets with 1-2 tablespoons sesame oil and sprinkle each with ½ teaspoon salt. Finally spread fine diced spring onions or chives over the sheets. Roll the dough sheets and drag the resulting rods on the floured work surface between the hands to about twice the length and finally turn them into snail like shape. Roll each dough snail until it’s about 5mm thick. Put them on baking trays, lined with baking paper and bake at 210 °C in a preheated oven. Bake until golden brown and crispy.
- Salsa: Peel onion and garlic and dice very finely. Chop chili pepper in fine pieces. Finely chop coriander.
- Dice tomatoes to small cubes and give 1/3 of them into a kitchen blender to puree them very finely.
- Mix diced and pureed tomatoes with onion, garlic, finely chopped chili pepper and coriander. Mix thoroughly and season to taste with salt, freshly ground pepper, cayenne pepper, lemon juice and balsamic vinegar. Put the salsa in the fridge to rest. Serve hot pita and cold salsa!
Our tip: Also for dipping of crunchy corn tortilla chips our tomato salsa is delicious!
A recipe from Sophie Mathisz
Ingredients (for two people):
- 300g wheat flour
- 240ml of water
- sesame oil
- 2 teaspoons sea salt
- bunch chives or spring onions, finely chopped
- 1 onion
- 1 clove garlic
- 1 yellow chili pepper
- 1 handful coriander
- 4-5 tomatoes, finely diced
- black pepper, freshly ground
- pinch of cayenne pepper
- ½ lemon, juice freshly squeezed
- 1 teaspoon balsamic vinegar