Fluffy Sesame Flatbread

Name: Fluffy Sesame Flatbread
Total time: 2 h 30 min
Ingredients: 300g all-purpose flour; 230ml warm water; 1 tsp active dry yeast; 2 tbsp olive oil; 8g salt and pepper blend; 3 stalks finely chopped green onions; 2 tbsp white sesame seeds; as needed vegetable oil (for cooking)

A soft, pillowy Chinese flatbread with a crispy golden crust. Made with a yeasted dough that's briefly pan-fried in an electric griddle until fluffy inside and crunchy outside, finished with aromatic green onions and sesame seeds.

2h 30m

Medium

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Story

This recipe uses an electric pancake maker (or flatbread pan) to create that perfect contrast between a crisp exterior and a tender, airy interior. The dough benefits from a slow rise, so don't rush the fermentation step.

Ingredients

all-purpose flour 300g

warm water 230ml

active dry yeast 1 tsp

olive oil 2 tbsp

salt and pepper blend 8g

finely chopped green onions 3 stalks

white sesame seeds 2 tbsp

vegetable oil (for cooking) as needed

Instructions

Make the dough

In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy. Add flour, olive oil, salt and pepper blend, and green onions. Stir until a shaggy dough forms.

Knead and ferment

Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth and elastic, about 8-10 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.

Shape the flatbreads

Punch down the dough to release air. Divide into 2 portions and shape each into a round flatbread. Brush both sides with oil and press into sesame seeds to coat.

Second rise

Let the shaped flatbreads rest for 15-20 minutes while you preheat the electric pancake maker or a heavy skillet.

Cook until golden

Lightly oil the pan. Cook each flatbread for about 5 minutes per side until deeply golden and crispy. Cover and let steam for 2 minutes to ensure the interior stays soft. Serve warm.