Mint Flat Bread with Green Onion Pesto

NOTE - Australian tablespoons are four teaspoons, not three like in Canada. IE two tablespoons of oil is actually two tablespoons and two teaspoons with our measuring utensils.

It calls for self-raising flour which equals one cup of flour and one teaspon of baking powder.

2 cups (300g) self-raising flour
2 tablespoons olive oil
2 cups grated haloumi
1 cup boiling water
1 cup mint leaves, plus extra for garnish
sea salt flakes, to serve

Pesto

1/2 cup chopped green onions
1/2 cup chopped mint
2 cloves garlic, crushed
3/4 cup olive oil
sea salt and cracked black pepper

To make the pesto, place the green onion, mint, oil, garlic, salt and pepper in a bowl and stir to combine. Set aside.

Place the flour, oil, haloumi, water and mint in a bowl and mix well to form a soft dough. Set aside for 15 minutes to rest.Turn out onto a lightly floured surgace and divde into eight pieces. Roll each piece out to 30 cm long. Top with extra minut leaves. Brush with the pesto. Heat a large non-stick frying pan over medium heat. Cook bread, in batches, for 1-2 minutes each side or until golden and crisp. Brush with the remaining pesto and sprinkle with salt to serve.