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    Home » Recipes » Breads

    Sangak

    Published: May 11, 2022 Modified: May 11, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Wheat flatbread with sesame seeds.
    Strip of flatbread laying over rocks.
    Flatbread with sesame seeds on black rocks.
    Flatbread with sesame seeds on black rocks and text.

    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.

    Flatbread with sesame seeds on black rocks.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Baking the bread
    5 FAQs
    6 Related Recipes
    7 Sangak

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    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

    Flour and other bread ingredients next to black rocks.

    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.

    Dough in a glass bowl.

    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.

    Ball of dough in a glass bowl.

    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.

    Raw flatbread on a baking sheet.

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

    Puffed bread in an 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.

    Flattened bread dough 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.

    Bread dough on rocks in an oven.

    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.

    Wheat flatbread with sesame seeds.

    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.

    FAQs

    What is Sangak bread made of?

    The key ingredients in sangak are sourdough starter (flour and water), flour, water, a sweetener like honey or sugar, oil, salt, and sesame seeds.

    Is Sangak bread Persian?

    Yes, Nan-e sangak or noon sangak as it is often called is considered a Persian/Iranian flatbread recipe.

    How do you eat Sangak bread?

    Sangak tastes wonderful when its hot and fresh. It's great paired with sweet options like sarsheer with jam or honey, or simply butter. Sangak is a staple of a great Persian breakfast enjoyed with feta, tomato slices, and cucumber slices. It's also great wrapped around kabobs.

    Is Sangak bread considered unleavened?

    No, although sangak is a flatbread and is naturally (rather than artificially) leavened with yeast produced from flour and water, it is still leavened bread.

    Is Sangak bread vegan?

    The honey in this sangak recipe makes it non-vegan, but you can substitute it with a vegan sweetener to make this bread vegan.

    Strip of flatbread laying over rocks.

    Related Recipes

    Calling all bread bakers - flex your baking muscles with these wonderful and fun bread recipes.

    • Noon Barbari
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    • Focaccia Pizza
    • Soft Beer Pretzel & How to Twist a Pretzel!

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    Strip of flatbread laying over rocks.
    Print Recipe
    5 from 1 vote

    Sangak

    Meet the whole-wheat sourdough flatbread considered to be Iran’s national bread. Cooked over hot stones, it's delicious fresh out the oven!
    Prep Time10 mins
    Cook Time10 mins
    Resting Time3 hrs
    Total Time3 hrs 20 mins
    Course: Bread
    Cuisine: Persian
    Diet: Kosher, Vegetarian
    Servings: 1 loaf
    Calories: 850kcal
    Author: Candice

    Equipment

    • baking steel optional
    • river rocks*** optional

    Ingredients

    • 90 grams sourdough starter approximately ⅓ cup
    • 130 grams whole wheat flour 1 cup
    • 40 grams all-purpose flour ⅓ cup
    • ½ teaspoon honey
    • 118 grams water ½ cup
    • ½ teaspoon salt
    • 1 tablespoon sesame seeds* or more
    • 1 tablespoons olive oil plus more for cooking

    Instructions

    • Mix together the sourdough starter, whole wheat flour, all-purpose flour, honey, water, and salt. Don’t knead, just incorporate them all together. Cover and let it rise for 1 hour.
    • Round 1: Fold the dough into the center 4 times to form a ball and flip it over so it is folded side down. Add the olive oil. Roll the dough ball to coat it in the oil. Cover and let it rise for 30 minutes.
    • Round 2: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and let it rise for 30 minutes.
    • Round 3: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and let it rise for 30 minutes.
    • Round 4: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and preheat the oven to 500F. If using a baking steel and/or river rocks, place them in the oven to preheat with the oven.
    • Let the dough rise for a full 30 minutes even if your oven is already preheated.**
    • If using a baking sheet and/or baking steel: Lightly oil the baking sheet. Press oiled fingers into the dough directly on the baking sheet and stretch it until it is approximately ¼ inch thick. It will be uneven and misshapen and that is OK. Lightly oil the top before adding it to the oven.
      If using a baking steel and/or river rocks: Just before adding it to the oven, oil a working surface or a clean countertop. Press oiled fingers into the dough on the surface and stretch it until it is approximately ¼ inch thick. It will be uneven and misshapen and that is OK, especially after this next part: Lift the dough and gently place it directly on the baking steel and/or river rocks. BE CAREFUL as it is very hot.
    • Lightly spray with olive oil spray or a quick drizzle of olive oil and bake 6-9 minutes until just becoming golden brown. This bread can have some crispy spots, but it is not meant to be crispy.

    Video

    Notes

    * You can use toasted sesame seeds, but raw sesame seeds are preferred for this recipe. The toasted sesame seeds can overcook or even burn and taste bitter depending on how toasted they are.
    ** It is important to let your oven completely preheat, especially if you are baking on river rocks and/or a baking steel.
    *** CAUTION: If baking on river rocks, make sure they are very clean and dry before placing them in the oven. If they are not completely dry, they can crack, or even worse, explode over the high heat. This method can be dangerous.

    Nutrition

    Calories: 850kcal | Carbohydrates: 146g | Protein: 25g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1175mg | Potassium: 554mg | Fiber: 17g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 8mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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