Shaobing (Flaky Chinese Sesame Flatbread)
Skip your regular bread and elevate your breakfast with flaky and crisp Chinese sesame flatbread. It is made with leavened dough brushed with a savory paste flavored with Chinese five spice powder and salt and pepper seasoning. Enjoy this on its own, or use it as a sandwich bread for your favorite stuffings.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp all-purpose flour
- 1/2 tbsp Chinese five-spice powder
- 1/2 tbsp salt and pepper seasoning
- 1/4 tbsp salt
- 3 tbsp hot oil
- 300 g plain flour
- 3 g white sugar
- 3 g yeast
- 170 g water
- A sprinkle of chopped green onions (enough for the entire dough sheet)
- White sesame seeds (or black sesame seeds)
Instructions
- 1
Prepare the oil paste by mixing all-purpose flour, Chinese five-spice powder, salt and pepper seasoning, salt, and hot oil.
- 2
Make the dough by mixing all-purpose flour, sugar, yeast, and water. Stir until it forms fluffy clumps. Afterward, knead it into a smooth ball of dough.
- 3
Roll it out into a large rectangular sheet using a rolling pin.
- 4
Pour the prepared oil paste filling over the flat dough and spread it evenly using the edge of a dough cutter.
- 5
Sprinkle chopped green onions over the paste.
- 6
Roll up the dough with the filling side inside. Cut it into 6 equal parts using a dough cutter.
- 7
Seal the open edges of each piece by pinching it until the inside of the roll is no longer visible.
- 8
Slightly stretch out and fold the two ends to form a circular dough.
- 9
Gently flatten the dough into an oval shape using a rolling pin.
- 10
Brush water on the surface with an oil brush and sprinkle sesame seeds. Embed the sesame seeds onto the dough by gently pressing it with a rolling pin.
- 11
After rolling all the pieces, let them rest for 20 minutes while covered in plastic wrap.
- 12
Heat oil in a pan and fry the flatbreads. Brush oil on the surface of the bread and use medium heat. If you prefer the oven method, bake the flatbread at 450°F for 15 to 20 minutes or until both sides turn golden brown and crispy.
- 13
Flip the flatbreads and fry until both sides turn golden brown and crispy. Avoid over-frying the flatbread or you might end up with a very stiff bread.
- 14
Give it a good squeeze to hear the delightful flaky crunch! Store it in an airtight container in the fridge for up to 3 days or even longer in the freezer. Reheat the flatbread by defrosting it and toasting it in the pan or oven.