Crispy Spring Onion Pancakes

• 120 g (3¾ oz) plain flour, plus extra for rolling
• ½ tsp salt

Mix the flour and salt together in a mixing bowl. Make a well in the centre and pour in the warm water and 1 tablespoon of rapeseed oil. Mix using your hands until a dough just forms. Rest for 5 minutes.

On a lightly floured work surface, kneed the dough for 2–3 minutes until smooth. The dough should be soft when its ready. Rest for a further 20 minutes.

Divide the dough in half