Five-Spice Sesame Flatbread (No Oven Needed)

First, make the flaky dough. In a dry bowl, add all-purpose flour, salt, and five-spice powder. Heat soybean oil (preferably use soybean oil, if not, substitute with other edible oil) until it slightly smokes, then pour it into the bowl and quickly stir with chopsticks until mixed. Since the flaky dough needs to cool before use, it should be prepared in advance.

Today, I used MoKe's professional dough kneading machine because the dough for baked flatbreads is very soft and difficult to knead. Hand kneading requires at least three rounds of kneading and resting, which is very troublesome. Using a dough machine is much more convenient and also saves time. This dough kneading barrel can be disassembled, making it very convenient to weigh ingredients on a scale.

Put the dough ingredients into the dough mixing bowl: all-purpose flour, yeast, baking powder (optional), sugar, and water.

Turn on the dough kneading machine, use the touchscreen to select the 'Chinese' kneading mode, set the time to 15 minutes. The dough kneading machine operates very quietly and steadily.

Through the transparent lid, you can observe the changes of the dough inside the bowl at any time. It is suitable for Chinese-style pastries as the dough quickly comes together with the kneading force. The lid has a locking mechanism, so if there is a baby at home, you can lock the lid.

The dough for making sesame cakes is very, very soft, making it difficult to knead by hand. The dough kneaded by a machine looks like this.

Take the dough out of the mixing bowl, shape it into a slightly rounded form, and let it rest for five minutes before using.

Roll the dough directly into a rectangular thin sheet, evenly spread the cooled oil pastry on the dough sheet, roll it up along the narrow edge, and cut it into five equal portions. Take one portion, pinch the sides to seal, fold both ends down to tighten at the bottom, shape it into a round shape, brush the surface with a layer of sugar water, dip it fully in white sesame seeds, press slightly with your hands and roll the rolling pin a little thinner. One raw pastry is now ready. Cover the prepared raw pastry with plastic wrap and let it rest for ten minutes. Sugar water: mix one spoon of white sugar with a small amount of boiling water.

Preheat the griddle, brush with oil, place the rested pastry dough onto the griddle, brush the surface with oil, and fry until both sides are golden and cooked through.

Just out of the pot, especially delicious when eaten hot! Crispy on the outside and soft on the inside.

Layered five-spice baked pastry, the more you chew, the more fragrant it gets! Give it a try~