Sauce-Scented Crispy Flatbread
A beloved Chinese street food featuring a flaky, layered flatbread brushed with a bold savory-sweet sauce blend. The dough rests to develop gluten, creating that perfect tender-crispy texture.
Story
This addictive snack originates from Chinese street vendors, where the bread is baked on a griddle until golden and then generously coated with a complex sauce mixture. The resting time is essential for achieving that delicate, flaky texture.
Ingredients
all-purpose flour
400g (about 2.5 cups)
warm water
200ml (about 1 cup)
vegetable oil
3 tablespoons, plus more for brushing
salt
1/2 teaspoon
scallions
4 stalks, finely chopped
sesame paste (tahini)
2 tablespoons
hoisin sauce
2 tablespoons
sweet bean sauce (tian mian jiang)
2 tablespoons
sesame oil
1 tablespoon
sugar
1 teaspoon
garlic powder
1/2 teaspoon
roasted sesame seeds
for garnish
Instructions
1
Make the dough
Combine flour, salt, and warm water in a large bowl. Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2
Prepare the sauce
In a small bowl, mix together sesame paste, hoisin sauce, sweet bean sauce, sesame oil, sugar, and garlic powder until smooth. Set aside.
3
Shape and fill the flatbread
Divide rested dough into 2 portions. Roll each into an oval, brush generously with vegetable oil, and sprinkle with chopped scallions. Roll up tightly like a jelly roll, then coil into a spiral. Flatten gently with your palm.
4
Roll out and cook
Roll each coiled portion into a thin circle (about 3mm thick). Heat a non-stick pan or griddle over medium heat, add a splash of oil, and cook each flatbread for 3-4 minutes per side until golden brown and crispy.
5
Apply the sauce and serve
While the bread is still hot, brush the sauce mixture evenly over the surface. Cut into wedges, garnish with sesame seeds and extra scallions. Serve immediately while crispy.
