Beijing-Style Sesame Flatbread (Shaobing)

北京芝麻烧饼

Beijing-Style Sesame Flatbread (Shaobing) — Northern SnackBeijing home cooking.

Ingredients

• all-purpose flour
• neutral oil (e.g., canola), for laminating
• toasted sesame oil
• white sesame seeds, toasted

Instructions

1. Dissolve 5 g sugar and 5 g salt in 240 ml warm water (40°C). Mix with flour to form rough dough. Knead 8 minutes until smooth. Cover, rest 30 minutes.
2. Make laminating paste: mix neutral oil and toasted sesame oil. Set aside.
3. Divide rested dough into 6 pieces. Roll each into 15 cm oval. Brush generously with oil mixture, sprinkle 1 tsp sesame seeds, fold like letter, roll again to 18 cm oval.
4. Brush tops with water, press firmly into toasted sesame seeds. Place seed-side up on parchment-lined baking sheet.
5. Bake at 220°C (425°F) for 15–18 minutes until deeply golden, puffed, and aromatic. Cool 5 minutes before serving—the interior sets as it rests. (Surface cracks slightly; edges lift and blister with golden blisters)