Baked Spring Onion Pancakes

370 g flour
1 cup warm water
2 tbsp sugar
1½ tsp active yeast
1 tbsp rice bran oil
6 spring onions, sliced
2 green chillies, fine chopped
SIDS SALT & PEPPER
Sesame oil

Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes until the yeast mixture is frothy.
Place the flour into a large bowl. Make a well and pour in the yeast mixture and add the oil. Knead the dough for about 10-13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45-60 minutes until the dough has doubled in bulk.
Place the dough on a floured board. Divide it into 6 equal balls. Gather the dough into round balls. Let the dough rest for about 10 minutes. Flatten each piece of dough with your palm and roll into a thin rectangular shape. Brush the surface with sesame oil, sprinkle some SIDS SALT & PEPPER, spring onions and green chillies. Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and let it rest for another 10 minutes. Repeat with the remaining dough.
Preheat the oven to 200°C. Line a baking pan/tray with baking paper.
When ready to bake, flatten the dough with your palm and fingers to your desired thickness. Place the pressed dough on a baking pan. Brush the top with sesame oil. Bake for about 16-20 minutes then serve warm.