Shaobing (Chinese flaky flatbread)

Instructions

1. Mix the flour, baking powder, salt and sugar in a bowl, then gradually pour in the lukewarm water while kneading until you get a soft, smooth dough.
2. Let the dough rest covered with a cloth for 30 minutes at room temperature.
3. Divide the dough into 4 balls and roll each into a disc about 15 cm wide.
4. Brush the surface with sesame oil and white pepper, sprinkle with spring onions, then roll the dough up on itself like a snail and flatten the spiral.
5. Roll each spiral out again into a 1 cm thick flatbread, making sure to keep the onions inside.
6. Heat the neutral oil in a non-stick pan over medium heat and cook the flatbreads 3 to 4 minutes per side, until golden with crisp blisters.
7. Drain on kitchen paper and serve hot, optionally topped with hoisin sauce.