Prepare the oil paste by mixing all-purpose flour, Chinese five-spice powder, salt and pepper seasoning, salt, and hot oil.

Make the dough by mixing all-purpose flour, sugar, yeast, and water. Stir until it forms fluffy clumps. Afterward, knead it into a smooth ball of dough.

Roll it out into a large rectangular sheet using a rolling pin.

Pour the prepared oil paste filling over the flat dough and spread it evenly using the edge of a dough cutter.

Sprinkle chopped green onions over the paste.

Roll up the dough with the filling side inside. Cut it into 6 equal parts using a dough cutter.

Seal the open edges of each piece by pinching it until the inside of the roll is no longer visible.

Slightly stretch out and fold the two ends to form a circular dough.

Gently flatten the dough into an oval shape using a rolling pin.

Brush water on the surface with an oil brush and sprinkle sesame seeds. Embed the sesame seeds onto the dough by gently pressing it with a rolling pin.

After rolling all the pieces, let them rest for 20 minutes while covered in plastic wrap.

Heat oil in a pan and fry the flatbreads. Brush oil on the surface of the bread and use medium heat. If you prefer the oven method, bake the flatbread at 450°F for 15 to 20 minutes or until both sides turn golden brown and crispy.

Flip the flatbreads and fry until both sides turn golden brown and crispy. Avoid over-frying the flatbread or you might end up with a very stiff bread.

Give it a good squeeze to hear the delightful flaky crunch! Store it in an airtight container in the fridge for up to 3 days or even longer in the freezer. Reheat the flatbread by defrosting it and toasting it in the pan or oven.