Northern SnacksMedium 75 min serves 6 Vegetarian-ok

Beijing-Style Sesame Flatbread (Shaobing)

Name: Beijing-Style Sesame Flatbread (Shaobing)
Total time: 75 min
Yield: 6 servings
Cuisine: Northern Snack
Ingredients: all-purpose flour; neutral oil (e.g., canola), for laminating; toasted sesame oil; white sesame seeds, toasted

北京芝麻烧饼 · běi jīng zhī ma shāo bǐng

家庭快手版 · Home version: Family version skips lard—uses neutral oil and toasted sesame oil for layered flakiness and aroma. No special equipment needed beyond rolling pin and baking sheet.

My grandmother in Xicheng made these every Thursday before temple fair—she’d roll dough on her worn bamboo board, humming Peking opera, and say, 'A good shaobing sings: crackle when broken, sigh when bitten.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Ingredients

all-purpose flour中筋面粉🛒 local400 g
neutral oil (e.g., canola), for laminating中性油（如菜籽油），用于起酥🛒 local60 ml
toasted sesame oil香油🏮 asian15 ml
white sesame seeds, toasted白芝麻，焙香🛒 local40 g

all-purpose flour: Substitute: 360g AP + 40g whole wheat for nuttier flavor

white sesame seeds, toasted: Toast in dry pan over medium-low heat 2–3 min until fragrant and golden

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Dissolve 5 g sugar and 5 g salt in 240 ml warm water (40°C). Mix with flour to form rough dough. Knead 8 minutes until smooth. Cover, rest 30 minutes.
揉匀醒发
2Make laminating paste: mix neutral oil and toasted sesame oil. Set aside.
调匀酥油
3Divide rested dough into 6 pieces. Roll each into 15 cm oval. Brush generously with oil mixture, sprinkle 1 tsp sesame seeds, fold like letter, roll again to 18 cm oval.
三折擀开，层层裹香
4Brush tops with water, press firmly into toasted sesame seeds. Place seed-side up on parchment-lined baking sheet.
刷水按实芝麻
5Bake at 220°C (425°F) for 15–18 minutes until deeply golden, puffed, and aromatic. Cool 5 minutes before serving—the interior sets as it rests.
高温快烤，静置定型
🔍 Look for High heat 15–18 分钟 · 15–18 minutes
Visual: 表面微裂；边缘翘起，浮现金黄泡状隆起Surface cracks slightly; edges lift and blister with golden blisters
You know it's right when: 满屋坚果香；轻叩发出空响Strong nutty aroma fills kitchen; bread sounds hollow when tapped

Tips

· Toasting sesame seeds is non-negotiable—it unlocks deep nuttiness and prevents raw bitterness.
· Roll dough firmly when folding: loose layers won’t separate when baked.
· Best eaten same day; reheat in toaster oven to revive crispness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.