Barb,
OK, I am going to post it here anyway, just in case someones else is interested. To be honest, I have never made this myself as growing up, I just bought them in the shops or Mom and Grandma would have them ready for breakfast in the morning... I just ate these and never questioned how are they made... (Talking about lost of skills and being convenient!) Anyway, this is it... Very troublesome and confusing at the first look... But if you are a good baker, it shouldn't be a problem after you have everything ready! Good luck hunting for that "bun" if this is not what you want...
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Flaky Sesame Flat Breads("Shau Bing")
Makes 20
6 c. flour
1/2T. salt
1 T. flour
1/2 c. white sesame seeds

"A"-- 1 1/2 c. boiling water
1/2 c. cold water

3/4 c. roux mixture See Note (*)

1: Place flour in a mixing bowl. Add the boiling water then
the cold water of "A" and mix well. Knead the mixture
into a smooth, elastic dough.
2: Lightly oil a surface to roll out the dough. Use a rolling
pin to stretch the dough into a sheet, 1@ ft. square.
Spread the surface of the square evenly with roux mixture
and sprinkle with salt and flour. Roll up the square jelly-
roll style: cut it into 20 pieces. Pinch the ends of each piece
to keep the filling from spilling out.
3: Place one piece of dough on the board, pinched edges
on sides. Place the rolling pin at the one-third
mark of the dough: roll out the dough, away from you, to
about 4-inches. Fold the lower third up to the center
and fold down the top third. Turn the folded dough
vertically. Place the rolling pin at the vertical center and
press the dough; fold the dough in half again.
Place the rolling pin at the vertical center ot the dough
and press it down again; fold in half again. Dip
the piece of dough, smooth side down, in sesame seeds. Roll out the dough, sesame seeds side down. into a 6"x3" rectangular shape. Follow the same step
for the other pieces.
4: Preheat oven to 350F. Bake the breads on a cookie
sheet, sesame seeds side down, for 5 minutes: turn the
breads over and bake them for 5 minutes or until golden.

* To make roux mixture: Heat 1 1/2 cups oil until very hot: slowly
add 3 cups flour and stir to mix well. Cook the flour over
low heat for 10 minutes until fragrant and lightly golden.
Do not overcook the breads. Remove the breads and
allow them to cool: serve.
** Crispy Chinese Crullers. roast beef or jam may be placed
in split Flaky Seasame Flat Breads and serve.
** If desire sweet bread, add some malt/brown guagr/golden syrup/corn syrup when you have the bread. And makre sure you reduce the size of the bread. (You should have more breads if makign sweet ones. About 30...)