Shaobing: How to Make Chinese Sesame Flatbread at Home

Shaobing (烧饼) is China's most versatile street bread — layered, sesame-crusted flatbread that can be eaten plain, stuffed with braised pork, or split and filled with a fried egg. Once you master the layering technique, the possibilities are endless.

What Makes Shaobing Unique

Shaobing gets its distinctive layers from a two-dough technique: one portion of dough is made with hot water (for tenderness), another with cold water (for structure). The oil paste between the layers creates the flaky, pull-apart texture that makes shaobing so satisfying.

The Dough

Hot-water dough: Mix boiling water into flour until shaggy. Cold-water dough: Mix room-temperature water with flour. Combine and knead together until smooth. This combination creates a dough that's both pliable and structured.

The Oil Paste (Shortening Layer)

Mix flour with hot oil to create a paste — this is the secret to the layers. Spread it thinly over the rolled-out dough before folding. The oil paste separates the layers during baking, creating the characteristic flaky texture.

Shaping and the Sesame Crust

Roll the dough into a log, cut into pieces, and flatten each into a disc. Brush with a mixture of sesame paste and water on top, then press into a plate of white sesame seeds. The sesame seeds toast during baking and create an aromatic, crunchy crust.

Baking

Traditional shaobing is baked in a clay oven. At home, use a cast-iron pan to develop the crust on the bottom, then finish in a 200°C (390°F) oven for 12-15 minutes until golden and cooked through.

Filling Options

• Plain (eaten as a side with congee or noodles)
• Stuffed with braised pork belly (猪肉烧饼)
• Sweet red bean paste filling
• Split and filled with a fried egg

Get the complete shaobing recipe with all four filling variations in our Chinese Stuffed Shaobing Flatbread Guide.

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