In a large bowl, combine flour, baking powder, and salt. Mix well.

Add yeast and sugar, then crack in the egg and pour in warm water.

Stir with chopsticks until a shaggy dough forms with no dry flour remaining.

Add corn oil and knead into a cohesive dough. The dough may feel sticky initially—that's normal.

Transfer to a work surface and knead using a push-and-fold motion for 3 minutes until smooth.

Shape into a ball, place in a bowl, cover, and proof in a warm place (28–30°C) until doubled in size and airy with even bubbles.

This typically takes about 40 minutes to 1 hour, depending on the warmth of your kitchen. The dough is ready when you gently poke it with a floured finger and the indentation slowly springs back only halfway.

Once risen, turn it out onto a lightly floured surface.

Punch and knead to remove air bubbles.

Divide into 8 equal portions.

Take one portion of dough, knead it a few times, then roll it into a ball and flatten it with your palm.

Use a rolling pin to roll it into a circle about 10-12 cm (4-5 inches) in diameter and roughly 3 mm (about 1/8 inch) thick

Lightly brush with water and sprinkle black sesame seeds if desired.

Place on a floured surface, cover with a damp cloth, and rest for 10 minutes for the second proof.

Preheat oven to 230°C (446°F).

Arrange dough rounds on a baking tray with space between them.

Bake for ~6 minutes, until the breads puff and turn lightly golden with slight charring. Adjust time for thickness and oven strength.

Remove and cool on a wire rack. The hollow pocket will naturally form as the bread cools.

Once slightly cooled, make a small cut on the side of each pocket (don't cut all the way through).

Fill with your choice of eggs, luncheon meat, vegetables, salad, sauces, or cooked meats.

Enjoy as a breakfast bread, snack, or homemade burger bun!