If you’re a fan of crispy, flaky breads, then this layered flatbread recipe is just what you need! This delicious flatbread is filled with flavorful layers of salt and pepper, topped with nutty sesame seeds, and pan-fried to a beautiful golden brown.
Crispy Layered Flatbread
This flaky bread may seem a bit complicated at first glance, but in reality, it’s quite simple to make, especially with my step-by-step guide.
Once you break it down, it’s all about layering the dough and adding the flavorful oil paste.
This is one of my favorite types of Chinese bing to make, and it’s easier than it looks!
Even though I use yeast in this recipe, unlike my other buns like Walnut Buns or Custard Buns (Nai Wong Bao), this recipe doesn’t require a long resting time.
The dough is in a semi-fermented state (半发面), which gives it just the right texture—light, yet still substantial, without needing the full rise of traditional steamed buns.
This helps speed up the process while still delivering that delicious, flaky result!
What is oil paste
You might be unfamiliar with the oil paste—we call it 油酥 (yóu sū) in China.
In this recipe, the oil paste is a key element for creating crispy, flaky layers, similar to those found in Chinese pastries like Chinese meat pies (Xian Bing), Shao Bing, or Savory Sauce Pancakes (Jiang Xiang Bing).
The paste, made from a mixture of flour, salt and pepper powder, and vegetable oil, is spread over the dough before folding and rolling.
This prevents the dough layers from sticking together, allowing them to separate into thin, crispy layers during cooking.
The result is a light, flaky texture with rich, savory flavor in every bite. I add salt and pepper powder to enhance the flavor, but you can leave it out if you prefer a milder taste or don’t have it on hand.
Ingredients:
For the dough:
- 300g flour
- 3g yeast
- 190g warm water (30-40°C)
For the oil paste:
- 15g flour
- 8g salt and pepper powder
- 20g vegetable oil
For decoration:
- White sesame seeds: as needed
Instructions:
- Prepare the dough:
- In a large bowl, mix 300g flour and 3g yeast until combined.
- Gradually add 190g warm water while stirring the mixture with chopsticks. Keep stirring until the mixture starts forming shaggy clumps.
- Using your hands, knead the dough until smooth and soft. The dough should be moderately firm, not too hard or soft, to make it easier to work with.
- You don’t need to let the dough rise yet. Place the dough on your work surface and roll it out into a large circle, about the thickness of a coin.
- Prepare the oil paste:
- In a small bowl, mix 15g flour, 8g salt and pepper powder, and 20g vegetable oil until the mixture forms a paste. The consistency should be smooth and spreadable, like a thick sauce.
- Layer the flatbread:
- Spread the oil paste evenly over the rolled-out dough, making sure it covers the entire surface.
- Using a sharp knife, cut the dough into a star pattern, leaving one corner uncut so that the dough remains connected.
- Starting from the outer edges, fold the dough sections one by one toward the center, stacking them into layers.
- Finally, wrap the last uncut section around the dough to seal it. Flip the dough over, seam-side down, and roll it out again into a flat circle, about the same size as before.
- Add the sesame seeds:
- Brush the surface of the flatbread with water to help the sesame seeds stick.
- Sprinkle white sesame seeds generously over both sides of the flatbread. Gently press the seeds into the dough using a rolling pin to ensure they adhere.
- Let the dough rest:
- Place the prepared dough on your work surface, cover it with plastic wrap, and let it rest for 30 minutes. The dough will become softer after resting, which helps create a light and fluffy texture when cooked.
- Cook the flatbread:
- Heat a flat pan over medium-low heat and lightly brush the bottom with oil.
- Place the rested dough into the pan and brush the top with a little oil as well to achieve a crispy texture.
- Cook one side until it is set and golden, then carefully flip the bread to cook the other side.
- Once both sides are golden and crispy, sprinkle a little water into the pan and cover it with a lid. Let the bread steam for a minute or two—this will soften the inside while keeping the outer layers crispy.
- Continue cooking until both sides are a deep golden brown and the bread is fully cooked through.
- Serve:
- Remove the flatbread from the pan and let it cool slightly before cutting into wedges. The layers will be beautifully distinct and crispy, while the inside remains soft and tender.
Tips for Success:
- Water temperature:Make sure the water you use for the dough is between 30-40°C, the perfect range to activate the yeast without killing it.
- Precise layering: When folding the dough, work carefully and evenly. This ensures that the final flatbread has distinct, flaky layers.
- Control the heat: Use medium-low heat to prevent burning the bread while ensuring the inside cooks through.
Chinese Flaky Bread Recipe - Crispy Layered Flatbread
Ingredients
For the dough:
- 300 g flour
- 3 g yeast
- 190 g warm water 30-40°C
For the oil paste:
- 15 g flour
- 8 g salt and pepper powder
- 20 g vegetable oil
For decoration:
- White sesame seeds: as needed
Instructions
Prepare the dough:
- In a large bowl, mix 300g flour and 3g yeast until combined.
- Gradually add 190g warm water while stirring the mixture with chopsticks. Keep stirring until the mixture starts forming shaggy clumps.
- Using your hands, knead the dough until smooth and soft. The dough should be moderately firm, not too hard or soft, to make it easier to work with.
- You don't need to let the dough rise yet. Place the dough on your work surface and roll it out into a large circle, about the thickness of a coin.
Prepare the oil paste:
- In a small bowl, mix 15g flour, 8g salt and pepper powder, and 20g vegetable oil until the mixture forms a paste. The consistency should be smooth and spreadable, like a thick sauce.
Layer the flatbread:
- Spread the oil paste evenly over the rolled-out dough, making sure it covers the entire surface.
- Using a sharp knife, cut the dough into a star pattern, leaving one corner uncut so that the dough remains connected.
- Starting from the outer edges, fold the dough sections one by one toward the center, stacking them into layers.
- Finally, wrap the last uncut section around the dough to seal it. Flip the dough over, seam-side down, and roll it out again into a flat circle, about the same size as before.
Add the sesame seeds:
- Brush the surface of the flatbread with water to help the sesame seeds stick.
- Sprinkle white sesame seeds generously over both sides of the flatbread. Gently press the seeds into the dough using a rolling pin to ensure they adhere.
Let the dough rest:
- Place the prepared dough on your work surface, cover it with plastic wrap, and let it rest for 30 minutes. The dough will become softer after resting, which helps create a light and fluffy texture when cooked.
Cook the flatbread:
- Heat a flat pan over medium-low heat and lightly brush the bottom with oil.
- Place the rested dough into the pan and brush the top with a little oil as well to achieve a crispy texture.
- Cook one side until it is set and golden, then carefully flip the bread to cook the other side.
- Once both sides are golden and crispy, sprinkle a little water into the pan and cover it with a lid. Let the bread steam for a minute or two—this will soften the inside while keeping the outer layers crispy.
- Continue cooking until both sides are a deep golden brown and the bread is fully cooked through.
Serve:
- Remove the flatbread from the pan and let it cool slightly before cutting into wedges. The layers will be beautifully distinct and crispy, while the inside remains soft and tender.
Leave a Reply