Hi, Readers!

If you have never bitten into a shaobing before, you are genuinely missing out.

The outside is golden and crispy, the inside is soft and layered, and the whole thing smells absolutely incredible straight from the oven. Today we are making a flaky black sesame version at home, and trust me, once you get the hang of it, you will keep coming back to this recipe.

Shaobing is a classic sesame flatbread commonly enjoyed as a breakfast staple. It is also a popular street food treat recognizable for its layers of flaky and crusty bread. These savory pastries feature a rich, buttery texture created by a unique lamination technique using oil dough and water dough, similar to puff pastry. You can use black sesame seeds instead of white sesame seeds, but keep in mind black sesame seeds have a stronger flavor profile. That stronger, nuttier punch is exactly why this version is so worth trying.

For the water dough:

- 2 cups all-purpose flour

- 1/2 teaspoon salt

- 1 teaspoon sugar

- 3/4 cup hot water

- 1 tablespoon neutral oil

For the oil paste (roux filling):

- 1/2 cup all-purpose flour

- 1/8 cup neutral oil

- 1/2 teaspoon five-spice powder

- 1/4 teaspoon salt

For the topping:

- 3 tablespoons black sesame seeds

- 2 tablespoons soy sauce mixed with 1 tablespoon water

Step-by-Step Instructions

Combine the flour, salt, sugar in a large mixing bowl. Gradually add in the hot water while stirring with a wooden spatula until you get a mass of dough. Add 1 tablespoon of oil and start kneading until you form a rather smooth dough. Transfer to a work surface and knead again for another 5 minutes until you get a dough that is slightly sticky to the touch. Put the dough back into the mixing bowl, cover tightly, and let it rest for 20 minutes. Do not skip the resting step, as it makes the dough far easier to handle.

For the oil paste, heat the oil until it starts to steam and carefully pour it into the flour mixture. Stir into a smooth paste and set aside. Add the five-spice powder and salt into this paste and mix well. This savory paste is a mix of flour, Chinese five-spice powder, salt, and hot oil.

The bread gets its flavorful layers by flattening the dough into a flat sheet and then brushing it with the savory paste before rolling it into smaller pieces. Roll the dough out into a large, thin rectangle on a lightly floured surface. Spread the oil paste evenly across the surface. Roll the dough tightly from the long side into a log, then coil the log into a spiral, tucking the end underneath. Press down gently to flatten the spiral into a disc, about 4 inches wide and 1/2 inch thick.

Combine soy sauce and water in one bowl. Put the black sesame seeds in another bowl. Dip the disc into the soy sauce mixture and then press it into the sesame seeds. Embed the sesame seeds onto the dough by gently pressing with a rolling pin.

Cover with cling wrap and rest for 15 minutes. Preheat the oven to 475°F for a conventional oven. Remove the preheated baking sheet and quickly arrange the flatbread sesame seeds side down, then return into the oven to bake for 10 minutes. Then flip them over so the sesame seeds side is facing up. Return to the oven and bake for another 4 to 6 minutes or until lightly golden brown. Remove from the oven and transfer to a cooling rack.

Notes and Tips

Do not skimp on the roux paste because it is what creates the flaky layers. Spread it thinly but evenly for the best texture.

Shaobing should sound hollow when tapped. Underbaked ones will stay doughy inside. Roll evenly to ensure consistent baking. If your sesame seeds keep falling off, dampen the surface slightly before pressing the seeds in.

If your shaobing is not turning out flaky, likely causes include insufficient lamination, over-handling, or underbaking. Follow the layering steps carefully.

For storage, store shaobing in an airtight container in the fridge for up to 3 days or even longer in the freezer. Reheat by defrosting and toasting it in the pan or oven. Reheat in the oven at 350°F for 5 minutes to crisp them up.

How to Serve

If you are eating a shaobing, you are most likely having a pleasant experience you would describe with words like crunchy, crispy, flaky, aromatic, and chewy. If you prefer a sweet treat, brush the dough with a sweet paste rather than a savory one. You can also slice them open and stuff them with scrambled eggs, fresh vegetables, or pickled greens. They pair wonderfully with a cup of soy milk or tea, making for a cozy start to your day.

Now that you have the full picture, give this recipe a go this weekend. The lamination technique takes a little patience, but it is the kind of hands-on cooking that is genuinely fun. Once that first batch comes out of the oven golden and crackling with black sesame, you will be so glad you tried it. Share your results with friends and family, because shaobing is always best enjoyed together!