MAGGI’s Crispy Thin Onion and Seed Flatbread

In a large bowl combine the MAGGI Mash, butter and egg. Mix until smooth.

Add in the rice flour, corn flour, salt and baking powder. Mix until smooth dough forms.

Wrap the dough in plastic wrap and place in the fridge to rest.

in the meantime, make your crispy onions by lightly sauté them with a little oil and butter. Add the garlic towards the end of the cooking to ensure it does not burn

Mix the onions, garlic, poppy seeds, sesame seeds, basil and salt in a bowl. Set aside

Once the dough has rested cut into 8 pieces and roll into balls. Flatten lightly with rice floured fingers

Place onto baking paper on a baking tray and brush with melted butter.

Sprinkle with the onion and seeds mix and bake for 15 minutes at 225°C.

Remove from the oven and brush with more melted butter.