Shaobing, or 烧饼, is a flaky, savory Chinese flatbread that’s a breakfast staple across northern China, especially in Beijing. These golden, sesame-crusted pastries are layered with a crispy exterior and a soft, chewy interior, often enjoyed on their own or stuffed with fillings like braised beef or eggs. The nutty aroma of toasted sesame seeds makes them irresistible, and they’re perfect for a hearty start to your Sunday morning on May 25, 2025, at 12:25 PM IST. Let’s bake this traditional treat step by step!
Ingredients
Makes 8 Shaobing
For the Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 cup warm water (about 110°F/45°C)
- 1 tbsp vegetable oil (for brushing)
For the Roux (Oil Paste)
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp five-spice powder (optional, for flavor)
For the Topping
- 1/4 cup white sesame seeds
- 2 tbsp water (for brushing)
Equipment
- Mixing bowl
- Small saucepan (for roux)
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
Step-by-Step Recipe
Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of active dry yeast. Gradually add 1 cup of warm water, stirring with a spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic—it should feel soft but not sticky. Shape into a ball, place back in the bowl, and cover with a damp cloth. Let it rest for 1 hour in a warm spot (around 25–30°C/77–86°F) until it doubles in size. On this May day in India, my kitchen’s warm enough, but you can place it near a sunny window if needed!
Step 2: Make the Roux (Oil Paste)
While the dough rises, let’s make the roux for those flaky layers. In a small saucepan, heat 1/4 cup of vegetable oil over low heat until warm (not hot). Remove from heat and stir in 1/2 cup of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of five-spice powder (if using). Mix until you get a smooth, spreadable paste. Set aside to cool—this roux will be spread inside the dough to create the signature flaky layers of Shaobing.
Step 3: Roll and Layer the Dough
Once the dough has doubled, punch it down and knead briefly to release air bubbles. Divide it into 8 equal pieces and shape each into a ball. Working with one ball at a time (keep the rest covered), roll it into a thin rectangle, about 8×4 inches, on a lightly floured surface. Spread 1–2 teaspoons of the cooled roux evenly over the dough with a spoon, leaving a small border around the edges. Roll the dough tightly from the long side into a log, then coil the log into a spiral, tucking the end underneath. Press down gently to flatten the spiral into a disc, about 4 inches wide and 1/2 inch thick. Repeat with the remaining dough balls.
Step 4: Add Sesame Seeds
Preheat your oven to 400°F (200°C)—it’s time to get these Shaobing baking! Place the sesame seeds in a shallow dish. Brush the top of each dough disc with a thin layer of water using a pastry brush, then press the wet side into the sesame seeds to coat generously. The water helps the seeds stick and gives the Shaobing a nice sheen. Place the discs, sesame-side up, on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 5: Bake the Shaobing
Bake in the preheated oven for 15–20 minutes, until the Shaobing are golden brown and the sesame seeds are lightly toasted. You’ll smell that nutty, toasty aroma filling your kitchen—it’s heavenly! If your oven has hot spots, rotate the baking sheet halfway through for even browning. Once baked, the Shaobing should be crispy on the outside with flaky layers inside. Remove from the oven and let them cool on a wire rack for 5 minutes—they’re best enjoyed warm.
Step 6: Serve
Serve the Shaobing hot or warm on this Sunday morning, May 25, 2025, at 12:25 PM IST, for a perfect breakfast or snack. Enjoy them plain to savor the flaky layers and sesame flavor, or slice them open and stuff with fillings like braised beef, scrambled eggs, or even a smear of chili paste for a spicy kick. They pair wonderfully with a cup of soy milk or tea, making for a cozy start to your day.
Tips for Success
- Dough Consistency: The dough should be soft but not sticky. If it’s too wet, add a little more flour; if too dry, add a teaspoon of water at a time while kneading.
- Roux Application: Don’t skimp on the roux—it’s what creates the flaky layers! Spread it thinly but evenly for the best texture.
- Sesame Seeds: Toast the sesame seeds lightly in a dry pan beforehand for extra flavor, if you have time—they’ll add a deeper nutty taste.
- Storage: Shaobing are best fresh but can be stored in an airtight container for 1–2 days. Reheat in the oven at 350°F (175°C) for 5 minutes to crisp them up.
Cultural Context
Shaobing is a northern Chinese classic, especially popular in Beijing, where it’s been a street food staple for centuries. Traditionally baked in a clay oven, these flatbreads date back to the Tang Dynasty and were often eaten by soldiers for their portability and heartiness. Today, they’re a breakfast favorite, sold by vendors alongside soy milk or stuffed with savory fillings. Shaobing reflects China’s love for layered, textured breads, blending simplicity with bold flavors.
Final Thoughts
Baking Shaobing fills your kitchen with the warm, nutty aroma of sesame and fresh bread—a true taste of northern China! These flaky flatbreads are a labor of love, but the process is so rewarding, especially on a relaxed Sunday . Whether you eat them plain or stuffed, each bite is a perfect balance of crispy, chewy, and savory. Enjoy this Beijing classic with a hot drink, and let it brighten your morning!
