Baking, breakfast, Recipe, snacks
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Savoury white sesame flatbread (Shaobing)

I am not 100% certain flatbread is the appropriate name for Shaobing because it’s not exactly flat and also has round shape. Anyway, it will do for now.

It’s one of my favorite breakfast food when I was a kid. My mum made it quite often. It can be sweet or savoury, with filling or without. It has so many layers, crispy outside and soft inside. When you bite, you get a mouthful of sesame aroma. It’s a perfect afternoon snack too with some green tea. Cut it into 4 pieces and share with friends.

This recipe is for savoury white sesame Shaobing (flatbread) without filling. You can use black sesame as well. Try it to make sandwiches with ham. 🙂

Makes 10



  • plain flour – 380g
  • dry yeast – 3/4 teaspoon
  • caster sugar – 15g
  • salt – a pinch
  • olive oil – 40 ml
  • lukewarm water – 205g

Savoury Sesame paste:

  • tahini – 95g
  • sesame oil – 10g
  • salt – 1 teaspoon
  • plain flour – 45g
  • paprika – 1 teaspoon
  • five spice powder –  1 teaspoon
  • ground black pepper – 1 teaspoon

Honey & soy sauce water:

  • honey – 1 teaspoon
  • dark soy sauce/soy sauce – 1/2 teaspoon
  • water – 1 teaspoon


  • toasted white sesame – 1/4 cup
  • some extra olive oil (optional)



  1. Mix all the ingredients for dough and let the bread-maker do the hard work. (Alternatively, mix everything and knead the dough until it’s smooth but not sticky. Cover with plastic wrap and let it rest about 1 hour. It will double the size.) img_8929
  2. While the dough is resting, prepare the sesame paste and the honey & soy sauce water.
  3. For the paste, just mix all the ingredients together until it’s smooth. Set aside. img_8926
  4. Honey and soy sauce water – mix honey, water and dark soy sauce together and set aside. Put the toasted white sesame seeds in a bowl separately.img_8927
  5. When the dough is ready, punch the air out and transfer to a floured surface or a silicone prep mat. Roll out the dough into a large and thin rectangular shape ( mine was about 30*40 cm). I like to brush a layer of olive oil before spreading the sesame paste (optional). Use the back of the spoon to spread  a thin layer of the sesame paste over the sheet. Leave a little bit space at the edge.img_8928
  6. Tightly roll the sheet together from the long side.img_8930
  7. Fold the dough from both sides and fold again. Cover with plastic wrap and let it rest for 20 mins.img_8905img_8906
  8. Preheat the oven to 180°C.
  9. Again, Roll the dough out into a large and thin rectangular shape and tightly roll the sheet together from the long side into a scroll.
  10. Cut the scroll into 10 equal portions. You can see there are many layers.img_8931img_8932
  11. Pinch the two opening sides together and shape it into a ball. Then, use your palm and fingers to press the dough into a flat disk.img_8933
  12. Brush the top with honey & soy sauce water. Sprinkle with toasted white sesame seeds generously.img_8934
  13. Bake in the oven for 20 minutes or until the color is golden brown. Cool on a rack. img_8925


  1. rebbit7 says

    I love shaobing! I grew up eating it at home and while visiting relatives in Taiwan. It doesn’t look too hard to make, so perhaps I’ll give it a go!

    Liked by 1 person

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