In a large bowl, mix 500g all-purpose flour, yeast, and sugar.

Gradually add 300g warm water, stirring until shaggy dough forms. Knead until smooth and soft, about 6–8 minutes.

Cover the dough and let it rest for 10 minutes so the gluten can relax.

In a bowl, mix 30g flour and 15g pepper salt seasoning.

Add oil gradually while stirring until the mixture becomes thick and creamy, similar to yogurt. Set aside.

Dust the work surface lightly with flour.

Roll the dough into a large rectangle about 3–5 mm thick.

Spread the pepper salt oil paste evenly over the dough, leaving a small border around the edges.

Roll the dough tightly into a long log, gently stretching the dough as you roll to create more layers.

Cut the log into equal pieces (about 80–100g each).

Seal both ends of each piece, tuck the edges underneath, and shape into a round dough ball.

Brush the surface lightly with water and coat with white sesame seeds.

Flatten each dough ball into a pancake about 1 cm thick.

Cover and rest for 15 minutes.

Heat a pan over medium-low heat and add a small amount of oil.

Place the pancakes in the pan sesame side down first.

Cover and cook until golden brown, then flip.

Continue cooking, flipping every 1–2 minutes, until both sides are golden and the pancake is cooked through.

The pancake should puff slightly and feel soft when pressed.

Serve warm.