Sesame Flatbread
- 30m Prep Time
- 22m Cook Time
- 52m Ready In
These Taiwanese sesame flatbreads (shao bing) are flaky and versatile, perfect for breakfast sandwiches or as a side. The dough is laminated with a sesame oil roux and baked until golden.
Ingredients
- 59.1 ml vegetable oil
- 59.1 ml all-purpose flour
- 710 ml all-purpose flour
- 158 ml boiling water
- 78.9 ml cold tap water
- warm tap water
- 4.93 ml kosher salt
- 59.1 ml sesame seeds
- 59.1 ml water
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.7 mg
- Iron: 3.01 mg
- Magnesium: 27.4 mg
- Phosphorus: 83.1 mg
- Potassium: 75.4 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 59.1 ml all-purpose flour
- 710 ml all-purpose flour
- 158 ml boiling water
- 78.9 ml cold tap water
- warm tap water
- 4.93 ml kosher salt
- 59.1 ml sesame seeds
- 59.1 ml water
Let's Cook
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Step 1.
In a small pan over medium heat, heat ¼ cup vegetable oil for 1 minute until shimmering. Add ¼ cup all-purpose flour and stir quickly with a heatproof spatula or whisk. Reduce heat to low and stir constantly for about 3 minutes until the roux resembles peanut butter. Remove from heat and continue stirring for 1 minute, letting residual heat brown it further. Scrape into a heatproof bowl and set aside.
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Step 2.
In a large bowl, place 3 cups all-purpose flour. Add ⅔ cup boiling water and stir quickly with a spatula or wooden spoon to distribute. Add ⅓ cup cold tap water and stir to combine. Use your hands to bring the dough together. If too dry, add 1 to 2 tablespoons warm tap water. Once all flour is incorporated, knead on a work surface for about 2 minutes until smooth. The dough should feel damp but not sticky.
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Step 3.
Lightly dust your work surface with flour. Roll the dough into an 18x12-inch rectangle about ¼ inch thick, with the longer edge parallel to you. Stir the roux, then spread about 4 tablespoons of it over the dough, leaving a ½-inch border. Sprinkle 1 teaspoon kosher salt over the roux.
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Step 4.
Starting from the longer edge, roll the dough into a cylinder. Pinch the ends to seal the seam. Cut the cylinder into 8 equal segments.
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Step 5.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
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Step 6.
Turn each segment so the seam is on the bottom and the cut edge (showing the coil) faces you. Roll into a 5x3½-inch rectangle about ¼ inch thick. Flip so the seam side is up. Trifold like a letter (fold one third over the middle, then the other third on top). With the folded edge perpendicular to you, roll again into a 5x3½-inch rectangle. Repeat the trifold and set aside with the flap facing down. Repeat with remaining dough.
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Step 7.
Place ¼ cup sesame seeds on a small plate. Brush a little water (about ¼ cup total) on the surface of each piece. Dip the moistened side into sesame seeds. With seed side up, roll each into a 5x3-inch rectangle about ¼ inch thick. Place on the prepared baking sheet. Bake for 15 minutes, then flip the breads and bake for 4 minutes more, until puffed and lightly browned.
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Step 8.
Remove from the oven and let cool slightly before serving.