Beijing Sesame Pancake

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Beijing Sesame Pancake is a classic northern Chinese street-food flatbread with a crisp, golden crust and tender, flaky interior. Traditionally eaten at dawn with a cup of warm soy milk or stuffed with fried egg and sausage, it gets its signature crunch from a lamination of oil paste and a generous coat of toasted sesame seeds.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 2 gSugar
• 11 gProtein
• 490 mgSodium
• 130 mgPotassium
• 50 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour, plus extra for dusting
• 1 tsp (4 g) instant yeast
• 1 tsp (5 g) granulated sugar
• 1/2 tsp (3 g) fine salt
• 3/4 cup (180 ml) warm water (about 105°F / 40°C)
• 1 tbsp (15 ml) vegetable oil

For the oil paste (for flaky layers)

• 3 tbsp (24 g) all-purpose flour
• 2 tbsp (30 ml) vegetable oil
• 1/2 tsp ground Sichuan peppercorn or Chinese five-spice (optional)
• 1/4 tsp fine salt

For the topping

• 1/3 cup (40 g) white sesame seeds
• 1 tbsp (15 ml) water or 1 beaten egg, for brushing

Directions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Pour in the warm water and 1 tablespoon oil, then stir with chopsticks until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and slightly tacky. Shape into a ball, coat with a thin film of oil, cover with a damp towel, and rest for 30 minutes.
3. While the dough rests, make the oil paste: in a small saucepan, heat the 2 tablespoons of oil over medium-low until shimmering. Stir in the flour, salt, and optional spice; cook 1 to 2 minutes until the mixture thickens into a smooth, spreadable paste. Cool to room temperature.
4. Divide the rested dough into 4 equal pieces. On a floured surface, roll each piece into a thin oval about 1/8 inch (3 mm) thick. Spread a thin, even layer of cooled oil paste over the surface, leaving a 1/2-inch border.
5. Roll each oval into a tight log, then coil the log into a snail shape, tucking the end underneath. Press gently to flatten, then roll out again into a 5- to 6-inch (12 to 15 cm) round about 1/4 inch (6 mm) thick.
6. Brush the top of each round with water or beaten egg, then press firmly into a plate of sesame seeds so the entire surface is coated with a thick, even layer.
7. Arrange the sesame-coated rounds on a parchment-lined baking sheet and let them rest 10 minutes while the oven preheats to 400°F (200°C).
8. Bake on the middle rack for 18 to 22 minutes, until the crust is deep golden brown and you can hear a hollow sound when tapped. For extra crunch, brush with a teaspoon of oil in the last 2 minutes of baking.
9. Cool on a wire rack for 5 minutes so the layers set, then serve warm on its own or split open and filled with scrambled egg, sliced scallion, or cured pork.

Cook’s Notes

• Do not over-knead the dough; a softer, slightly underworked dough produces flakier, more tender layers.
• For a smokier Beijing-style flavor, sprinkle a pinch of toasted and ground cumin over the oil paste before rolling.
• Press the sesame seeds in firmly with the back of a spoon after dipping; loose seeds will fall off in the oven.
• The baked pancakes keep 2 days at room temperature in a paper bag; re-crisp in a 350°F (175°C) oven for 3 to 4 minutes before serving.
• For a shortcut, the dough can be made the night before and refrigerated; bring to room temperature before shaping.

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