Fail-Proof Taiwanese Shaobing (Sesame Flatbread)
Fail-Proof Taiwanese Shaobing (Sesame Flatbread)
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water, plus 1 to 2 tablespoons, as needed
For the Oil Paste
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
For Assembly and Topping
- 1/2 cup sesame seeds
- 2 tablespoons water
- 2 tablespoons vegetable oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt for the dough. Gradually add the warm water, mixing with chopsticks or a spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. If the dough is too dry, add the extra tablespoons of water one at a time. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 35 min
- 2
While the dough rests, prepare the oil paste. In a small bowl, combine the 2 tablespoons of all-purpose flour, 3 tablespoons of vegetable oil, and 1/4 teaspoon of salt. Mix well until a smooth paste forms. Set aside.
⏱️ 5 min
- 3
After the dough has rested, divide it into 4 equal portions. On a lightly floured surface, take one portion and roll it out into a thin rectangle, approximately 8x10 inches. Spread about 1 tablespoon of the oil paste evenly over the entire surface of the dough, leaving a small border.
⏱️ 10 min
- 4
Starting from one of the longer sides, tightly roll the dough into a log. Then, starting from one end of the log, coil it into a spiral shape. Tuck the end underneath the spiral. Gently flatten the spiral with your palm. Repeat this process for the remaining three dough portions.
⏱️ 10 min
- 5
Cover the flattened spirals with a damp cloth and let them rest for another 30 minutes. This resting period helps relax the gluten, making the dough easier to roll.
⏱️ 30 min
- 6
Prepare the sesame seeds. Place the 1/2 cup of sesame seeds on a shallow plate. In another small bowl, add 2 tablespoons of water. Take one rested dough spiral and gently dip one side into the water, then immediately press it into the sesame seeds to coat evenly. Repeat for all four flatbreads.
⏱️ 5 min
- 7
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, place two of the sesame-coated flatbreads into the pan, sesame-side down. Cook for 3-5 minutes per side, or until golden brown and cooked through. The flatbreads should puff up slightly.
⏱️ 10 min
- 8
Remove the cooked shaobing from the pan and set aside. Add the remaining 1 tablespoon of vegetable oil to the pan and cook the remaining two flatbreads in the same manner. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fail-Proof Taiwanese Shaobing (Sesame Flatbread)
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water, plus 1 to 2 tablespoons, as needed
For the Oil Paste
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
For Assembly and Topping
- 1/2 cup sesame seeds
- 2 tablespoons water
- 2 tablespoons vegetable oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt for the dough. Gradually add the warm water, mixing with chopsticks or a spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. If the dough is too dry, add the extra tablespoons of water one at a time. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 35 min - 2
While the dough rests, prepare the oil paste. In a small bowl, combine the 2 tablespoons of all-purpose flour, 3 tablespoons of vegetable oil, and 1/4 teaspoon of salt. Mix well until a smooth paste forms. Set aside.
⏱️ 5 min - 3
After the dough has rested, divide it into 4 equal portions. On a lightly floured surface, take one portion and roll it out into a thin rectangle, approximately 8x10 inches. Spread about 1 tablespoon of the oil paste evenly over the entire surface of the dough, leaving a small border.
⏱️ 10 min - 4
Starting from one of the longer sides, tightly roll the dough into a log. Then, starting from one end of the log, coil it into a spiral shape. Tuck the end underneath the spiral. Gently flatten the spiral with your palm. Repeat this process for the remaining three dough portions.
⏱️ 10 min - 5
Cover the flattened spirals with a damp cloth and let them rest for another 30 minutes. This resting period helps relax the gluten, making the dough easier to roll.
⏱️ 30 min - 6
Prepare the sesame seeds. Place the 1/2 cup of sesame seeds on a shallow plate. In another small bowl, add 2 tablespoons of water. Take one rested dough spiral and gently dip one side into the water, then immediately press it into the sesame seeds to coat evenly. Repeat for all four flatbreads.
⏱️ 5 min - 7
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, place two of the sesame-coated flatbreads into the pan, sesame-side down. Cook for 3-5 minutes per side, or until golden brown and cooked through. The flatbreads should puff up slightly.
⏱️ 10 min - 8
Remove the cooked shaobing from the pan and set aside. Add the remaining 1 tablespoon of vegetable oil to the pan and cook the remaining two flatbreads in the same manner. Serve warm.
⏱️ 5 min