Shaobing

Dough

1. Place the yeast, sugar, and warm water into a jug.
2. Stir well, and set aside for 15 minutes to bloom.
3. Mix the flour and salt together in a large bowl, make a well in the center, add the yeast mixture, and mix well to form a soft dough.
4. Briefly knead, divide in two, and then form into balls.
5. Cover with a clean damp cloth, and set aside for 30 minutes to proof.

Oil paste

1. While the dough is rising, heat the oil in a small skillet over medium heat until hot.
2. Add the flour and salt, and stir until smooth.
3. Continue to cook and stir until the mixture darkens a little and becomes aromatic.
4. Pour this paste into a large bowl and let it cool.

Shaping and baking

1. Preheat the oven to 430 F (220°C) for at least 20 minutes.
2. Lightly sprinkle a work surface with a thin layer of flour, and roll out a dough into a rectangle of about 9 x 16 inches (22 x 40 cm). Keep the other ball of dough under a damp cloth to prevent it drying out.
3. Spread half of the oil paste over the surface of the dough, leaving 1 inch (2 cm) space around the edges.
4. Roll up the dough to form a baton, and pinch the seam closed.
5. Cut into 6 equal pieces, and gently press down on each to slightly flatten.
6. Gently roll out each piece into an oval shape, then fold the top third of each down, and the bottom third up.
7. Repeat for the second ball of dough.
8. Cover the shaobing with a clean damp cloth, and set aside to rest for 10 minutes.
9. Pour the sesame seeds onto a plate, and lightly press the smooth side of each shaobing onto the seeds.
10. Using both hands, form each shaobing into a round shape. They may also be made square, oval, or rectangular.
11. Place the shaobing, evenly spaced apart, on a baking sheet lined with parchment paper, and bake for 8 to 12 minutes, or until the top is golden.