Chinese flatbread: sesame-seed crust with rich flavor

Shaobing is a type of traditional flatbread that is particularly popular in North China. It　was listed in an article entitled "50 of the world's best breads" by CNN.　

An expert shaobing baker in Shijiazhuang City, north China's Hebei Province showed how to whirl and slap the dough on Thursday.　

The north Chinese flatbread can then be spiked with sweet or savory fillings, from black sesame paste to smoked meat or Sichuan pepper. The rich flavor and history of shaobing attracted diners from all over the world.　　

The technique of heating control is one of the most important parts of flatbread making. If the temperature is too high or too low, the flatbread will slip down in the oven. Only when the temperature is properly mastered, flatbread can be baked in brown, flaky and crispy.　

Diners can crack into the sesame-seed crust of shaobing to reveal tender layers that are rich with wheat flavor.　

(Reported by Chen Shiyu, Ju Ningbo, Li Xiaoyu　 Edited by Zhou Jing)