Shaobing Flatbread

China/Taiwan Shaobing flatbread

5 from 3 votes

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Course: Appetizer, bread, Side Dish

Cuisine: Chinese, Taiwanese

Keyword: chinese, flatbread, shaobing flatbread recipe

Prep Time: 5

Cook Time: 10

Resting time: 1

Total Time: 1 15

Servings: flatbreads

Calories: 230kcal

Author: Martin (Dad What Cooks)

Cost: £2

Mix the dough ingredients all together and knead for a couple of minutes until a ball forms. It will be sticky, so wet hands/oiled hands helps. Once formed, wrap in oiled clingfilm and leave on one side for 30 minutes.
While the dough is resting, in a pan heat the filling oil and once hot, mix in the self raising flour. Let this heat through and wait for it to start to smell sweet and get a little colour (maybe 5 mins). Once ready, carefully pour into a bowl and let it cool.
When the dough has rested for 30 mins, roll it out into a big rectangle (around 12" x 16".
Paint on the filling, spread it with a pastry brush or dough scraper.
Tightly roll from the long edge into a sausage shape.
Slice the sausage into 6 even portions.
For each portion, flatten into an oval and then fold into thirds. Then repeat.
Once you have done all 6, repeat the process again once more.
Leave the portions to rise for 10 minutes. While these are rising, put the oven on to 200°C
Roll the portions into the sesame seeds, then roll out flat into a flatbread shape (about 6" x 4") and place on a baking sheet.
Cook them in the oven for 10 minutes until golden brown.