Taizhou Sesame Pastry (Taizhou Zhima Bing)

In a large bowl, combine 3 cups flour and salt. Gradually add warm water and 2 tablespoons oil, mixing until a soft dough forms. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

For the oil dough, mix 1/2 cup flour with 1/4 cup oil until a cohesive ball forms. If too dry, add a little more oil. Cover and set aside.

Divide the water dough and oil dough each into 16 equal pieces. Roll each water dough piece into a small circle, place an oil dough piece in the center, and wrap it up like a bun. Pinch to seal. Repeat with all pieces.

Roll each filled dough ball into a thin oval. Roll it up tightly from one end to form a cylinder. Rotate 90 degrees and roll it out into a long strip again. Roll it up into a tight coil. Cover and let rest for 15 minutes.

While the dough rests, prepare your filling. If using red bean paste, roll into 16 small balls (about 1 tablespoon each). If making a sweet filling, mix sugar with a little flour or sesame paste to make a thick paste.

Take each rested coil, flatten it with your palm, and roll it out into a circle about 4 inches in diameter. Place a filling ball in the center. Gather the edges up and pinch to seal, forming a ball. Gently flatten into a disc about 1/2 inch thick.

Brush each pastry with a little sesame oil and press one side into a plate of sesame seeds, ensuring an even coating. Repeat for all pastries.

Preheat a heavy skillet or griddle over medium heat. Place the pastries sesame-side down (or both sides if you prefer) and cook for about 5-7 minutes per side, until golden brown and crispy. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden.

Serve warm. These are best enjoyed fresh out of the pan or oven.