A beautifully layered Chinese pancake with a savory oil paste, this recipe lets you steam for a soft bite or pan-fry for crispy edges. Flaky, aromatic, and deeply comforting.
I love how these pancakes are full of flaky layers
At first glance, this Thousand Layer Pancake might seem tricky to make—but honestly, I think it’s easier than other types of pancakes, like scallion pancakes.
There’s no need for complicated techniques or long resting times.
The folding might look fancy, but it’s actually simple once you try it.
If you follow my step-by-step instructions, you’ll get perfectly flaky, layered pancakes without any hassle. It’s one of those recipes that looks impressive but is surprisingly easy to master at home.
Why you‘ll love this recipe
- You get beautifully visible layers without complicated techniques
- You can choose to steam for softness or pan-fry for a crisp finish
- The oil paste adds a savory depth and perfect flakiness
- No need to rest the dough initially—it’s quicker than you’d think!
- It’s a unique way to enjoy simple ingredients in a show-stopping form
Ingredients
Dough:
- 300g all-purpose flour (or regular flour)
- 3g granulated sugar (optional, helps yeast fermentation)
- 3g dry yeast (about half a teaspoon)
- 180ml water
Oil paste:
- 2 tbsp all-purpose flour
- 1 tsp salt
- 2 tbsp hot oil or cooked oil
Surface decoration:
- appropriate amount of toasted sesame seeds (white or black)
- a little water or egg wash
Instructions
1. Make the dough and rest
Add yeast and sugar into the water, stir to dissolve, and let sit for 5 minutes until foamy.
Pour the flour into a large bowl. Gradually add the yeast water, mixing with chopsticks until it forms flaky dough. Knead into a smooth, soft dough that is not sticky.
Note: I use instant yeast, so I add the water and yeast directly to the flour to make the dough.
2. Make the oil paste
Add flour and salt to a bowl. Pour in just-boiled hot oil (or cooked oil), and stir quickly with chopsticks into a smooth paste.
Tip: You can make cooked oil by heating oil until very hot, then cooling. For hot oil, heat until it smokes, then turn off the heat before pouring to prevent clumping.
3. Roll and fold (key step)
No need to proof—dust your surface with flour and roll the dough into a large, thin rectangle (about 1–2mm thick).
Evenly spread the oil paste across the entire surface.
Cutting & folding:
Place the dough horizontally. On both the top and bottom edges, make 4 vertical cuts (about 3–4cm apart), leaving the center intact.
Starting from one side, fold the strips toward the center in an alternating, braiding or fan-folding motion. Pinch the edges to seal.
Gently press the dough and roll it into a 1cm thick disk, being careful not to crush the layers.
4. Proof and reshape
Lightly mist the surface with water to prevent cracking. Sprinkle toasted sesame seeds evenly on top, and press gently with a rolling pin.
Cover and proof for 30 minutes (or 20 minutes in warm weather).
Proofing is done when the dough slightly puffs, and pressing with a finger leaves a shallow indent that springs back slowly.
5. Steam or pan-fry (two options)
Steam (softer texture)
Boil water in a steamer. Place the proofed pancake inside (on parchment or brushed with oil). Steam on high for 15 minutes. Turn off the heat and let rest for 3 minutes before uncovering.
The steamed version is soft, tender, and layered.
Pan-fry (crispier texture)
Lightly oil a flat pan and heat over low heat. Place in the pancake (raw or steamed—extend cooking time if raw).
Cook until the bottom is golden, then flip and repeat. Total time is about 8–10 minutes. Flip frequently to avoid burning.
This version is flaky, crispy, and deeply flavorful.
Frequently Asked Questions
Can I skip the sugar?
Yes. The sugar helps the yeast activate but isn’t strictly necessary.
What‘s the difference between cooked oil and hot oil?
Cooked oil is cooled oil from frying, while hot oil is freshly heated until it smokes. Both will work, but hot oil gives more fragrance.
Do I have to steam before pan-frying?
No. You can pan-fry directly, but you’ll need to increase the cooking time to ensure it cooks through.
Thousand Layer Flatbread with Sesame and Oil Paste
Ingredients
Dough:
- 300 g all-purpose flour or regular flour
- 3 g granulated sugar optional, helps yeast fermentation
- 3 g dry yeast about half a teaspoon
- 180 ml water
Oil paste:
- 2 tbsp all-purpose flour
- 1 tsp salt
- 2 tbsp hot oil or cooked oil
Surface decoration:
- appropriate amount of toasted sesame seeds white or black
- a little water or egg wash
Instructions
Make the dough and rest
- Add yeast and sugar into the water, stir to dissolve, and let sit for 5 minutes until foamy.
- Pour the flour into a large bowl. Gradually add the yeast water, mixing with chopsticks until it forms flaky dough. Knead into a smooth, soft dough that is not sticky.
- Note: I use instant yeast, so I add the water and yeast directly to the flour to make the dough.
Make the oil paste
- Add flour and salt to a bowl. Pour in just-boiled hot oil (or cooked oil), and stir quickly with chopsticks into a smooth paste.
- Tip: You can make cooked oil by heating oil until very hot, then cooling. For hot oil, heat until it smokes, then turn off the heat before pouring to prevent clumping.
Roll and fold (key step)
- No need to proof—dust your surface with flour and roll the dough into a large, thin rectangle (about 1–2mm thick).
- Evenly spread the oil paste across the entire surface.
Cutting & folding:
- Place the dough horizontally. On both the top and bottom edges, make 4 vertical cuts (about 3–4cm apart), leaving the center intact.
- Starting from one side, fold the strips toward the center in an alternating, braiding or fan-folding motion. Pinch the edges to seal.
- Gently press the dough and roll it into a 1cm thick disk, being careful not to crush the layers.
Proof and reshape
- Lightly mist the surface with water to prevent cracking. Sprinkle toasted sesame seeds evenly on top, and press gently with a rolling pin.
- Cover and proof for 30 minutes (or 20 minutes in warm weather).
- Proofing is done when the dough slightly puffs, and pressing with a finger leaves a shallow indent that springs back slowly.
Steam or pan-fry (two options)
- Steam (softer texture)
- Boil water in a steamer. Place the proofed pancake inside (on parchment or brushed with oil). Steam on high for 15 minutes. Turn off the heat and let rest for 3 minutes before uncovering.
- The steamed version is soft, tender, and layered.
- Pan-fry (crispier texture)
- Lightly oil a flat pan and heat over low heat. Place in the pancake (raw or steamed—extend cooking time if raw).
- Cook until the bottom is golden, then flip and repeat. Total time is about 8–10 minutes. Flip frequently to avoid burning.
- This version is flaky, crispy, and deeply flavorful.
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