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.

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.

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.

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.

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.

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.

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.