China Shaobing (Layered Flatbread)
Shaobing is a type of layered Chinese flatbread that can be made sweet or savory, with or without stuffing, and with or without sesame seeds. A traditional food from northern China, shaobing is typically eaten for breakfast or as a snack.
Recipe Servings: 6
Prep Time
5 minutes
+ 35 minutes resting
+ 35 minutes resting
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sauce:- 2 Tbsp (30 ml) sesame paste
- Pinch of salt
- 1½ Tbsp (22 ml) sesame oil
- 2 Tbsp (20 g) sichuan peppercorns, or to taste
- 2 tsp (10 ml) yeast
- 1 tsp (5 ml) sugar
- 2/3 cup (160 ml) warm water
- 2 cups (240 g) all-purpose flour
- Pinch of salt
- Sesame oil, as needed
- Light soy sauce, as needed for brushing
- Toasted sesame seeds, as needed for coating
Directions
- Stir together sesame paste, salt, and sesame oil in a bowl until well combined.
- Toast Sichuan peppercorns in a skillet over low heat without oil.
- Let peppercorns cool and then grind them.
- Combine yeast, sugar, and warm water in a large mixing bowl, stirring to dissolve, and let rest for about 5 minutes, until frothy.
- Add flour and salt, kneading until smooth.
- Cover bowl with a damp cloth and let rest in a warm place for about 30 minutes, until nearly double in size.
- Grease a work surface with sesame oil and then roll dough out into a large rectangle, around 12x8 inches (30x20 cm).
- Spread sauce and ground Sichuan pepper powder evenly over the dough.
- Roll up dough tightly from long side to long side, stretching it slightly as you roll to maximize the number of layers inside the shaobing.
- Cut dough roll into six pieces, pinch the ends of each piece together to seal in fillings, and then shape each piece into a ball.
- Preheat oven to 365°F(185°C) and line a baking sheet with parchment paper.
- Brush each ball with soy sauce and then place them into a bowl with toasted sesame seeds, turning gently to coat all sides.
- Arrange sesame-coated balls on the prepared baking sheet so they are not quite touching.
- Press each ball down to flatten slightly.
- Bake for 15–20 minutes, until the outside surface becomes stiff and brown.
- Let shaobing cool slightly and serve warm.
For Sauce:
For Dough:
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