Kitchen Recipe Collection
Shaobing (Baked Sesame Flatbread)
A flaky, multi-layered baked Chinese flatbread completely encrusted in toasted sesame seeds. Often sliced open and stuffed with Youtiao or braised beef.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 2 cups all-purpose flour (for water dough)
- 3/4 cup warm water
- 1/2 tsp active dry yeast
- 1 cup all-purpose flour (for oil roux)
- 1/2 cup hot vegetable oil (or lard)
- 1/2 tsp salt
- 1 tsp Chinese five-spice powder
- 1 tbsp soy sauce (for glaze)
- 1 cup white sesame seeds
Equipment
- Rolling pin
- Baking sheet
- Oven
Instructions
- 1
Activate Yeast
Dissolve yeast in warm water.
- 2
Prepare Water Dough
Mix the yeast water into 2 cups of flour. Knead until smooth. Cover and rest for 30 minutes.
- 3
Prepare Oil Roux
In a heatproof bowl, mix 1 cup of flour, salt, and five-spice. Pour the hot oil over it and stir into a thick paste (the roux).
- 4
Rest Doughs
Let both the water dough and the oil roux rest for 15 minutes.
- 5
Wrap Oil Dough
Flatten the water dough. Place the oil roux in the center and wrap the water dough completely around it, pinching to seal.
- 6
Roll and Fold
Roll the combined dough into a large rectangle. Fold it into thirds (like a letter). Roll it out again, and fold into thirds again. This creates the flaky layers.
- 7
Shape Flatbreads
Roll the laminated dough into a log and cut into 8 equal pieces. Flatten each piece into an oval.
- 8
Prepare Glaze
Mix 1 tbsp soy sauce with 1 tbsp water to create a dark glaze.
- 9
Coat with Sesame
Brush the top of each oval with the soy glaze, then press it firmly into a plate of sesame seeds to coat completely.
- 10
Bake
Place on a baking sheet. Bake at 400°F (200°C) for 15-20 minutes until puffed and golden.
- 11
Cool Slightly
Remove from the oven and let them cool on a wire rack for 5 minutes.
- 12
Serve
Slice open horizontally. Serve plain, or stuff with a crispy Youtiao for the ultimate classic breakfast.
Cooking Tips
- The lamination process (folding the oil dough inside the water dough) is exactly how Western puff pastry is made, resulting in incredible flakiness.
- Lard yields the flakiest texture, but vegetable oil works perfectly for a vegan option.
Variations
- Sweet Shaobing: Omit the five-spice and fill the centers with a paste of black sesame and sugar before baking.
- Meat Shaobing: Stuff with heavily spiced ground pork before baking.
Nutrition Estimate
340 calories · 7g protein · 40g carbs · 16g fat · 3g fiber per serving
