Chinese Shaobing Flatbread
Continents and countries come together in this Chinese Shaobing flatbread. It looks like an American Hot Pocket, has layers like a French croissant, and can be filled like a Middle Eastern pita bread with traditional sesame flavors from Asia. This is a no-knead bread without any rise time that can be eaten alone, with a meal, or as a sandwich with braised meats, veggies, or eggs. Eat it for breakfast, lunch, or a snack. YUM!
Servings: 8 rolls
Ingredients
Dough:
- 1 tsp (4 g) active dry yeast
- 1 tbsp (13 g) granulated sugar superfine is preferred
- ¾ cup (6 oz / 177 g) water heated to 100˚F-110˚F (38˚C-43˚C)
- 240 g (2 cups) all-purpose flour (sifted) fluffed, scooped, & leveled off in cup
- ½ tsp (4 g) salt
Roux:
- ¼ cup + 1 tbsp (2.2 oz) toasted sesame oil or neutral oil like avocado, vegetable, etc.
- 80 g (⅔ cup) all-purpose flour
- ¼ tsp (2 g) salt
Topping:
- ¼ cup sesame seeds white, black, or combination
Instructions
Make the Dough:
- Activate the yeast. In a small bowl, whisk together yeast, sugar, and warm water (heated 20-30 seconds in microwave). Set aside for 10 minutes until bubbly and frothy.
- In a large bowl, sift in the flour and stir in the salt until well combined.
- Make a well in the center of the flour and pour in the activated yeast mixture. Stir until a soft dough forms. Knead with a spatula just enough in the bowl until the dough comes together and is smooth. It should be rather sticky.
- Grease the top and sides of the dough with oil or cooking spray. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
Make the Roux:
- In a small saucepan, add oil and heat on low- medium heat until hot. Whisk in the flour and salt. Whisk continuously and cook the mixture for 2 minutes, if using toasted sesame oil. If using any other neutral oil, whisk and cook for ~5 minutes until the flour darkens and has a toasty aroma. The roux will be a thick paste.
- Spoon the roux into a small bowl to cool.
Roll, Fill, Shape, & Bake the Flatbread:
- Preheat the oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.
- On a heavily floured work surface, scoop out the dough with a spatula. With lightly floured hands, shape the dough into a rough rectangle. Use a floured rolling pin to roll out the dough into an 1/8-inch thickness (~16x12-inch rectangle).
- Use a spatula to spread the roux over the dough leaving ½-inch space all around the edges.
- Begin at one long end and roll up the dough like a cinnamon roll to the other end. Pinch the seam at the end to seal it and rotate the roll so that the seam faces up.
- Use a knife and divide the dough into 8 relatively equal roll pieces.
- Move all but one roll of dough out of the way from the center of the workspace. Seal the cut edges as you move them. Place one roll in the center of the work surface. Pinch to seal the cut sides again, if needed.
- To make the flaky, layered center, rotate one roll (if not already) so the center seam is facing up while the cut and sealed edges are at a right angle facing your left and right. Roll the dough away from you and towards you to 5 inches in length.
- Make a trifold (envelope shape) with the top and bottom. Fold the top down a third of the way. Fold the bottom up a third of the way.
- Repeat the same process with the same roll of dough. Rotate the dough so now the cut and sealed edges are facing away and towards you (one side is farthest away from you while the other is towards you). Roll the dough out again to 5 inches in length and repeat with the trifold (envelope shape).
- Set the roll aside and continue the process with the remaining 7 rolls of dough. Cover and allow the rolls to rest for 10 minutes.
- Meanwhile, place the sesame seeds in a small flat plate or dish.
- With damp hands, lightly dampen the smooth side of a roll dough and place the smooth side down on top of the sesame seeds. Press down on the dough lighlty so the seeds stick to the dough. Remove the dough from the seeds. With the sesame side facing up, roll the dough into a 6x3-inch rectangle. Place the rectangle on the large parchment-lined baking sheet. Repeat with remaining 7 rolls of dough. Space each rectangle 1-2 inches apart on the baking sheet.
- Place the baking sheet in the oven on the center rack and bake for 12-15 minutes or until the top is golden brown.
Video
Notes
*Serve and enjoy or cut the edge with a knife or scissors and stuff like a sandwich (or pita) with preferred meats, eggs, or veggies. They are great served as a sandwich with a simple egg and green scallion omelet.
Storing:
Freeze the Shaobing after the rolls cool. Thaw and toast to return to the crispy exterior.