Shao Bing
Chinese Sesame Flatbread
A classic Chinese layered and flaky flatbread, generously coated with sesame seeds. Shao Bing is a delightful breakfast staple, often enjoyed with savory accompaniments like youtiao (Chinese fried dough sticks) or served as a side to various Chinese dishes.
🧂 Ingredients
- 300 g All-purpose flour(You can also use bread flour for a chewier texture.)
- 180 ml Warm water(Approximately 40-45°C (104-113°F). Adjust slightly based on flour absorption.)
- 4 tbsp Vegetable oil(For the dough and for brushing.)
- 2 tbsp Sesame paste(Tahini can be substituted if Chinese sesame paste is unavailable.)
- 1 tsp Salt
- 1/2 cup Sesame seeds(White or black sesame seeds, or a mix.)
- 2 tbsp Additional vegetable oil(For brushing the dough before rolling.)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the warm water while mixing with chopsticks or a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with.
⏱️ 10 minutes active, 30 minutes resting - 2
Prepare the filling and roll the dough: While the dough rests, mix the sesame paste with 2 tablespoons of vegetable oil and the remaining 1 teaspoon of salt (optional, adjust to taste) in a small bowl until smooth. If the sesame paste is very thick, you can add a tiny bit more oil to make it spreadable. Once the dough has rested, lightly flour your work surface and roll the dough into a large rectangle, approximately 30x40 cm (12x16 inches) and about 2-3 mm thick. Spread the prepared sesame paste mixture evenly over the surface of the dough, leaving a small border around the edges. Brush the surface with the additional 2 tablespoons of vegetable oil. Carefully roll up the dough tightly lengthwise, like a jelly roll, to create a long log. Cut the log into 8 equal portions.
⏱️ 20 minutes - 3
Shape the Shao Bing: Take each portion and flatten it slightly with your palm. Roll each flattened piece into a round disc, about 10-12 cm (4-5 inches) in diameter. Brush the top surface of each round with a little water or oil, then press them firmly, sesame-seed-side down, onto a plate or tray filled with sesame seeds. Ensure the seeds adhere well to the surface. Gently press the seeds into the dough with your hand or a rolling pin to help them stick.
⏱️ 15 minutes - 4
Bake the Shao Bing: Preheat your oven to 200°C (400°F). Place the shaped Shao Bing on a baking sheet lined with parchment paper, ensuring there is some space between them. Bake for 15-20 minutes, or until the Shao Bing are puffed up, golden brown, and the layers are visibly flaky. The aroma of toasted sesame will fill your kitchen.
⏱️ 15-20 minutes
💡 Pro Tips
- ✓The key to flaky Shao Bing is the layering created by rolling the dough. Ensure you roll it tightly in step 2.
- ✓If Chinese sesame paste is unavailable, tahini is a good substitute, though it might have a slightly different flavor profile.
- ✓For best results, serve Shao Bing warm, shortly after baking, when they are at their most tender and flaky.
- ✓You can adjust the amount of salt in the sesame paste filling to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Savory: Add finely chopped scallions or a pinch of five-spice powder to the sesame paste mixture.
- Sweet: Mix sugar into the sesame paste filling, or add a drizzle of honey before rolling.