In a measuring cup or bowl, mix together the warm water, sugar, and yeast. Mix and set aside.
Leave the mix for 5 minutes to allow the yeast to foam up. After it foams up, mix in the oil.
Combine flour and salt in a bowl.
Create a well in the center and add in the yeast mixture.
Mix everything together to create a dough. You can also use a stand mixer for this.
Knead for 5-6 minutes or until you have a ball of dough that no longer sticks to your hands.
Cover dough in a greased bowl with a damp towel. Rest in a warm place for at least 1 hour until it has doubled in size.
Combine all filling ingredients in a bowl and mix.
Shaping the Bing
Lightly flour your work surface and rolling pin.
Roll dough into a rectangle that’s about 14” by 9”.
Brush a thin layer of oil on the dough.
Evenly sprinkle the filling mix.
Once all the toppings are set, roll the bing from one end.
Pinch the edges to seal completely.
Divide the long roll into half.
Roll each piece inward, creating a snail like shape
Repeat this for the other piece of dough. Cover the pieces of bing to prevent them from drying out.
Rolling out the Bing
Brush a thin layer of oil on a piece of parchment.
Place a piece of rolled bing on the surface. Lightly flour your rolling pin if needed.
Press down on the dough them roll out the bing into an 8” circle.
If coating with sesame seeds, brush a thin layer on the exposed side and then sprinkled 1-2 tbsp of sesame seeds.
Cover it with a towel and leave it to rest in a warm spot for 15 minutes before cooking.
Repeat this rolling out process for the remaining piece of rolled bing until you have 2 8-inch bings.
Cooking the Bing
Heat a large non-stick or cast iron pan over medium heat.
Add some oil to coat the surface of the pan. Once the oil is hot, place the bing on the pan.
Leave to cook over medium heat for 4-5 minutes or until golden brown and crisp.
Carefully flip the bing over and then cover your pan. This will help to cook the insides since the bing is quite thick. Leave the pancake to cook and the remaining side to crisp up for another 4-5 minutes.
Remove the cover and check on the remaining side. If it’s golden brown and crisp, you can flip if over and crisp the other side more, if you’d like. Both sides should be golden brown.