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sangak: Authentic Iranian bread

Sangak Bread (Traditional Iranian Stone-Baked Bread)

Sangak is one of the most iconic and ancient Iranian breads, baked on hot pebbles to create its unique texture, aroma, and flavor. Made with whole-wheat or semi-wheat flour, Sangak is rich in fiber, nutritious, easy to digest, and considered one of the healthiest Persian breads.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 medium Sangak breads
Course: Bread, Breakfast, Dinner, Lunch, Side Dish
Cuisine: Iranian, Persian
Calories: 250
Ingredients Method

Ingredients
  

  • 3 cups whole wheat flour or mix of whole wheat + white flour
  • 1/5 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon oil or melted butter
  • Sesame or black seeds optional

Method
 

  1. Activate the Yeast
  2. Mix yeast, sugar, and a little lukewarm water. Let it foam for 10 minutes.
  3. Prepare the Dough
  4. Add flour, salt, oil, and yeast mixture. Slowly add warm water and knead for 10 minutes until the dough becomes soft and elastic.
  5. Rest the Dough
  6. Cover and let it rise for 45-60 minutes until doubled in size.
  7. Shape the Bread
  8. Divide into 2-4 parts. Roll each into a long, thin Sangak shape (4-6 mm thickness). Create slight waves with your fingers.
  9. Bake
  10. Preheat oven to 250 C.
  11. Use preheated tray or baking stones.
  12. Bake for 7-10 minutes until edges are crispy.
  13. Optionally turn on broiler for extra crispness.