Thousand Layer Flatbread with Sesame and Oil Paste

Thousand Layer Flatbread with Sesame and Oil Paste

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.

Course Breakfast

Cuisine Chinese

Prep Time 30

Cook Time 20

Proofing Time 30

Servings

Calories 354kcal

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.

Nutrition