Sangak Bread [Maza Cooking Videos]

Sangak Bread – Traditional Iranian Flatbread Recipe Sangak bread is a traditional Iranian flatbread made with whole wheat flour baked on h...

Sangak Bread – Traditional Iranian Flatbread Recipe

Sangak bread is a traditional Iranian flatbread made with whole wheat flour baked on hot stones known for its unique texture taste and cultural importance.

Sangak bread, also known as Nan-e Sangak, is one of the most famous traditional breads of Iran and Central Asia. It is a whole wheat leavened flatbread that has been part of Persian culture for centuries.

The word “Sangak” means small stones, referring to the traditional baking method where the dough is placed on hot pebbles inside a dome-shaped oven. This technique gives the bread its unique texture and flavor.

Sangak bread can be shaped in long triangular or rectangular forms and is often topped with sesame or poppy seeds. It is commonly served with kebabs or traditional dishes and is also popular during special occasions and gatherings.

Ingredients

• 2½ cups warm water
• 4 cups whole wheat flour
• 1 tablespoon dry yeast
• 4 tablespoons sesame seeds
• 2 teaspoons salt
• Cooking oil as needed

Traditionally, small gravel stones are used during baking to create the authentic texture. While optional, they enhance the originality of the bread.

How to Make Sangak Bread

Step 1: Mix yeast with a small amount of warm water and let it rest for five minutes. Add salt and more water, then gradually mix in flour until a smooth dough forms.

Step 2: Place the dough in an oiled bowl, cover it, and let it rise overnight in a warm place.

Step 3: Preheat the oven to a very high temperature. If possible, heat baking stones or pebbles to replicate the traditional method.

Step 4: Knead the dough well for about 15–20 minutes. Divide it into equal portions.

Step 5: Flatten each portion and sprinkle sesame seeds on top. Slight unevenness in thickness improves texture.

Step 6: Place the dough on the hot surface and bake for a few minutes, flipping until both sides are properly cooked.

Step 7: Serve hot and fresh. You can wrap it in cloth to keep it warm or freeze it for later use.

Sangak bread is best enjoyed fresh and is a perfect example of how traditional cooking methods create rich flavor and cultural value.