Beijing Sesame Sauce Flatbread
Golden, crispy flatbread with a savory sesame paste filling, a classic Beijing breakfast snack with perfect layers.
Ingredients
10 items- All-purpose flour 300 g
- Dry yeast 3 g
- Sugar 5 g
- Warm water 180 ml
- Pure sesame paste 80 g
- Sichuan peppercorn powder 1.5 g
- Salt 4 g
- Sesame oil 15 ml
- Dark soy sauce 15 ml
- White sesame seeds 20 g
Nutrition
Steps （6 steps）
Mix flour, yeast, sugar in a bowl. Gradually add warm water, stir into flocculent, knead about 10 min until smooth dough. Cover with damp cloth, rest 20 min until slightly puffed.
Combine sesame paste, salt, Sichuan pepper, sesame oil. Gradually add 30g warm water, stir in one direction until smooth flowing paste, about 3 min.
On floured surface, roll dough into rectangle about 0.3 cm thick. Spread sesame paste evenly over surface, leaving 1 cm border.
Roll tightly from one end into a log, pinch seam to seal. Divide into 6 pieces. For each, pinch cut ends together, flatten with seam down.
Roll each piece into round 8 cm diameter, 1 cm thick. Brush top with dark soy sauce, press onto white sesame seeds to coat; keep seed side up.
Heat pan over medium heat, add oil. Place pancake seed side up, cook 2 min until bottom golden; flip, cook 2 min. Transfer to preheated oven at 200°C, bake 15 min until golden, crispy, springs back.
Tips
1. Do not overproof the dough; a short rest gives layered texture. 2. Adjust sesame paste consistency with sesame oil; it should be spreadable. 3. Pan-fry then bake ensures crunchy crust and soft interior.
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