Sangak

Sangak is a whole-wheat sourdough flatbread that is considered Iran’s national bread. While normally baked at 600-700 degrees Fahrenheit, this recipe has been created to be able to make it in your home oven.

The name gives a clue as to how it is made: 'sang' means pebble while 'sangak' is a Farsi word that means little stone. This bread is traditionally cooked on tiny river stones in the oven, giving it a wavy texture.

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Why this Recipe Works

This recipe provides baking methods with or without stones, with or without a baking steel, and with or without a baking sheet so you can make it with success no matter what equipment you have.

This sangak recipe helps you make it at home without needing a whopping 600-700F to cook it. And it cooks in less than 10 minutes!

This recipe doesn't require any kneading. Plus, it can be baked in all shapes and sizes and doesn't need to be perfect.

You can use your sourdough discard to make this recipe. You'll need to have pre-started this before attempting the recipe. The sourdough gives this recipe the distinct flavor known in sangak.

If you choose to bake your sangak on stones, this recipe uses larger stones than the classic tiny pebbles. I have found it to be safer and easier to achieve the same result.

Ingredients & Substitutions

Sourdough starter – This is a pre-made mix of flour and water that produce a live fermented culture, with then gives you yeast to help your bread rise. You will need to have gotten this started at least 5 days in advance. This is the recipe for sourdough starter I use.

Flour – You will need both whole wheat flour and all-purpose flour for this recipe.

Honey – This adds a small amount of natural sweetener to the sangak.

Salt – You can use kosher salt, sea salt, or other fine salts.

Sesame seeds – You can use toasted sesame seeds, but raw sesame seeds are preferred. The toasted sesame seeds can overcook or even burn and taste bitter depending on how toasted they are to begin with.

How to Make this Recipe

Start by making your sourdough starter if you don't already have one, which should be done at least 5 days in advance. This is a key element to nailing the flavor for this bread. I use this recipe by King Arthur Flour.

If using river rocks: CAUTION!! Wash the river rocks and let them dry overnight. It is important for them to be completely dry so they do not explode in the oven.

The Dough

Mix together the sourdough starter, whole wheat flour, all-purpose flour, honey, water, and salt. Don’t knead them – just incorporate the ingredients all together. Cover this mix with a silicone cover or cling wrap and let it rise for 1 hour.

Round 1: Fold the dough from the outside edges into the center 4 times to form a ball and flip it over so it is folded side down. Now add the olive oil. Roll the dough ball to coat it in the olive oil. Cover and let it rise for 30 minutes.

Round 2: Again, fold the dough from the outside edges into the center 4 times to form a ball and flip it over so it is folded side down. Cover and let it rise for 30 minutes.

Round 3: For the third time, fold the dough from the outside edges into the center 4 times to form a ball and flip it over so it is folded side down. Cover and let it rise for 30 minutes.

Round 4: Final time! Fold the dough from the outside edges into the center 4 times to form a ball and flip it over so it is folded side down.

Set the dough aside while you preheat the oven to 500F. If you are using a baking steel and/or clean, dry river rocks, place them in the oven so that they can also preheat with the oven.

Note: Let the dough rise this last time for a full 30 minutes even if your oven is already preheated. It's crucial to let your oven completely preheat, especially if you are baking on river rocks and/or a baking steel.

Baking the bread

You can bake this bread using different methods: using a baking sheet in the oven, a baking sheet on top of a preheated baking steel, on a preheated baking steel with preheated river rocks, or just on a preheated baking steel.

If using a baking sheet and/or baking steel

Lightly oil the baking sheet. Press your oiled fingers into the dough directly on the baking sheet and stretch it out until it is approximately ¼ inch thick. Cover with sesame seeds.

It will be uneven and misshapen, and that's okay! Lightly oil the top of the sangak before adding it to the oven.

If using a baking steel and/or river rocks

Just before putting the bread in the oven, oil a work surface or a clean countertop. Press your oiled fingers into the dough on the surface and stretch it until it is approximately ¼ inch thick. Cover with sesame seeds.

It's okay if it looks uneven and misshapen, especially after this next part: Lift the dough up and gently place it directly on the baking steel and/or draped river rocks. BE SLOW AND CAREFUL as the baking steel/rocks will be very hot.

Note: Sangak is classically cooked on tiny pebbles. I have found it to be easier and safer to use larger river rocks. Safer because you don't have piping hot pebbles falling off your bread, and easier because you can remove each river rock with tongs instead of trying to shake off a ton of tiny pebbles.

Lightly spray with olive oil spray or a quick drizzle and bake for 6-9 minutes until the bread is just becoming golden brown. This bread can have some crispy spots, but it is not meant to be crispy all over.

Let it cool briefly and enjoy it while it's warm and fresh.

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