Chinese flat bread is a hugely popular breakfast staple in China and Taiwan. They’re commonly paired with soy milk and filled with either scallions or black sesame paste and topped off with a dusting of sesame seeds. The most authentic type is nice and crisp on the outside and light and fluffy on the inside. These are also quite similar to shoaling (烧饼), which are a layered baked bread that doesn’t contain any leavening and can be found primarily in Northern China.
I’ve been making da bing (Chinese Flat Bread) every month for my family for a weekend lunch. My mom and I love the sweet kind, personally, but my dad is more of a savory guy, so I make both kinds to cater to both tastes.
The recipe is generally pretty easy. It’s just a yeasted dough mixed and kneaded for a few minutes and left to rest. For the savory version, I roll out the dough and fill it with scallions and roll it up cinnamon roll style. For the sweet version, I roll the balls out one by one and fill with black sesame paste for a prettier finish.
Try out this great Chinese staple and pour yourself a glass of soy milk or almond milk or even tea and enjoy!
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright january 2016 ©
Chinese Flat Bread (大饼)
Classic Chinese staple at breakfast flavored with fragrant scallions or black sesame
>>> Yields 10 flatbreads
-Prep: 40 min + 1 hr proof
-Bake: 15 min
- 3/4 C warm water
- 2 tsp dry yeast
- 3 1/2 C AP flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 C warm water
- 2 tbsp oil
- filling: 1 1/2 C black sesame paste (unsweetened with natural oils; add 2 tbsp oil if dry) + 1/3 C brown sugar + a pinch of salt OR 2 C cut scallions + 1 tbsp salt + 2 tbsp oil
- honey + a bit of water for a glaze
- white or black sesame seeds for garnish
1) Dissolve the yeast and sugar in warm water and let sit for 5 minutes until frothy.
2) Mix in flour and salt into the yeast and mix until a shaggy dough forms.
3) Add in the additional 1/2 cup of water and 2 tbsp oil. Mix again and let sit for 20 minutes at room temperature.
4) Knead the dough for 6-7 minutes until a tacky dough is formed. Add up to 1/4 c of flour into the dough if your dough is too sticky.
5) Cover the dough and let rest in a warm area for at least 1 hour and up to 3 hours.
6) Punch the dough down and dump onto a well-floured surface.
7) Savory: Roll the dough out into a large rectangle. Oil the surface and sprinkle scallions and salt over the surface. Roll the dough up into a tight roll, similar to a cinnamon roll. Cut the dough into 2 inch thick pieces. Lightly flatten the dough into a long oblong shape and move to a well greased or parchment lined sheet pan.
Sweet: Divide the dough into about 10 pieces. Flat the dough out into a circular shape. Spoon the filling into the middle and bring the edges up into a pouch shape and seal well. Move the balls to a well greased or parchment lined sheet pan.
8) Brush the tops of the breads with the honey and water glaze. Take care not to let the glaze run down the sides onto the pan or it will inhibit the rise.
9) Sprinkle the tops with white or black sesame seed.
10) Let the dough rise in a warm area for 20 minutes. During this time, preheat the oven to 425 F.
11) Bake the breads for 15 minutes until the tops are golden brown.
12) Remove from the oven and let cool for 2-3 minutes before serving.
13) Let cool to room temperature before storing either in the freezer for up to 3 months or in an airtight container for up to 3 days.