Taiwanese Sesame Flatbread (Shaobing) with Vegan Filling

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 1 teaspoon Yeast
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup Vegetable oil
• 1/4 cup Sesame seeds
• 1/2 cup Braised tofu
• 1/4 cup Pickled mustard greens
• 2 tablespoons Vegan hoisin sauce

Instructions

1. 1In a large bowl, add the 2 cups of all-purpose flour, 1 cup of water, 1 teaspoon of yeast, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Mix until a smooth dough forms, then knead for about 5-8 minutes until the dough is elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
2. 2Gently punch down the risen dough to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval shape, about 6 inches long and 4 inches wide.
3. 3Brush the surface of each oval dough piece with a thin layer of the 1/4 cup of vegetable oil. Sprinkle the 1/4 cup of sesame seeds evenly over the oiled surface. Fold each oval in half to create a semi-circle, then gently flatten it with your hands.
4. 4Heat a lightly oiled griddle or a 12-inch non-stick skillet over medium heat, which is about 350°F (175°C). Place the folded flatbreads onto the hot griddle. Cook for 5-7 minutes on each side, until the flatbreads are puffed, golden brown, and crispy to the touch.
5. 5While the flatbreads are cooking, prepare the filling. In a small bowl, combine the 1/2 cup of braised tofu, 1/4 cup of pickled mustard greens, and 2 tablespoons of vegan hoisin sauce. Mix gently to combine.
6. 6Once the flatbreads are cooked, carefully remove them from the griddle. Slice each flatbread open along one edge, being careful not to cut all the way through. Spoon the prepared filling mixture into each opened flatbread. Serve hot.

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