Sesame Soy Flatbread Dough
A quick-knead flatbread dough infused with toasted sesame oil and soy sauce, with a tender texture that comes together in minutes. This versatile dough is ready to shape into scallion pancakes, sesame crackers, or simple pan-fried flatbreads after a brief rest. The combination of sesame and soy creates a savory, umami-rich base perfect for Asian-inspired flatbreads.
- Prep
- 12 min
- Cook
- —
- Wait
- 10 min
- Total
- 22 min
- Makes
- 1 batch (makes 4 flatbreads)
Steps
Before you start
- Measure all ingredients before starting—this quick-knead method works best with everything ready
- Use room-temperature water (about 70°F / 21°C) for even hydration
- Have a work surface cleared for kneading; this dough comes together very quickly
Mix dry ingredients
- In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 teaspoon (4g) salt, and 1/4 teaspoon (0.5g) white pepper if using.
- Mix thoroughly until the seasonings are evenly distributed throughout the flour.
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Ready when: Flour mixture is uniformly pale with no streaks of seasoning
Create well and add liquids
- Make a well in the center of the flour mixture.
- Pour 3/4 cup (180ml) room-temperature water, 2 tablespoons (30ml) sesame oil, and 1.5 tablespoons (22ml) soy sauce into the well.
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Ready when: Liquids are pooled in the center
Mix wet and dry together
- Using a wooden spoon, stir from the center outward, gradually pulling flour into the liquid.
- Continue stirring until no dry flour remains and the mixture forms a shaggy, rough dough.
- The dough will look ragged—this is correct.
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Ready when: All flour is incorporated and no dry streaks remain
Tip: Don't overmix at this stage; you just want everything to come together.
Knead dough smooth
- Turn the shaggy dough out onto a clean work surface.
- Knead for 5 minutes, pushing the dough away with the heel of your hand, folding it back over itself, and rotating a quarter-turn.
- The dough will gradually become smoother and more elastic.
- It should be slightly tacky but hold together as a cohesive ball.
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Ready when: Dough is smooth, elastic, and springs back when poked lightly
Tip: This is a quick-knead dough—5 minutes is sufficient. Over-kneading will toughen it. Stop as soon as the surface becomes smooth.
Rest dough
- Shape the dough into a ball and place it in the same mixing bowl.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let the dough rest at room temperature for 10 minutes.
- This allows the gluten to relax and makes the dough much easier to shape.
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Ready when: Dough is soft, slightly puffy, and no longer resists when gently pressed
Tip: Don't skip this step—a rested dough is much easier to roll or stretch without tearing.
Divide into portions
- Turn the rested dough onto a lightly floured surface.
- Divide it into 4 equal portions (roughly 75g / 2.6 oz each).
- Roll each portion into a smooth ball, tucking the edges underneath to create tension on the surface.
- Keep the portions covered with a damp towel if you're not cooking them immediately.
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Ready when: Four smooth, evenly sized balls, each ready to flatten and cook
Tip: If the dough springs back and resists rolling, let it rest for 2–3 minutes to allow the gluten to relax further.
Good to know
Tips
- Room-temperature water hydrates the flour more evenly than cold water and helps the dough come together smoothly.
- Don't over-knead this quick-knead dough; 5 minutes is ideal. The goal is a smooth, elastic dough, not a highly developed one. Over-working makes the flatbreads tough and dense.
- Sesame oil can smoke at high heat, so when you cook these flatbreads, use medium or medium-high heat, never high. The oil's low smoke point (around 350°F / 177°C) means quick cooking at moderate temperatures prevents burning.
- If the dough feels sticky while shaping, dust your hands and the work surface very lightly with flour—just enough to prevent sticking. Too much flour will make the finished flatbreads dry and dense.
Make ahead
Dough can be made up to 8 hours ahead. After kneading and resting, cover the dough tightly with plastic wrap and refrigerate. When ready to use, bring it to room temperature for 20–30 minutes before shaping, or shape directly from the fridge and let pieces rest for 5 minutes before cooking.
Storage & reheating
Room temperature: up to 2 hours in an airtight container, covered with plastic wrap. Refrigerator: up to 8 hours, tightly wrapped in plastic. Freezer: up to 3 months, wrapped in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before bringing to room temperature and shaping.
Substitutions
- Sesame oil → Vegetable oil or peanut oil. The dough will lack the distinctive sesame flavor but will still produce tender flatbreads with good texture.
- Soy sauce → Tamari. Use for a gluten-free version. Tamari has a similar salty, umami depth as soy sauce.
- Water → Chicken or vegetable broth. Adds extra savory depth. Use the same volume; the dough may be slightly softer.
- White pepper → Black pepper. Use only 1/8 teaspoon (0.25g) black pepper, as it is more assertive than white pepper.
