Are you looking for a recipe to make Naan-e Sangak, the delicious bread from Iran?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Naan-e Sangak recipe and variations.
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Naan-e Sangak is a traditional flatbread that originated in Iran. It is a Persian sourdough bread known for its unique oblong shape. What sets this flatbread apart is the way it is baked – on a bed of hot pebbles. The dough is made from a mixture of wheat flour, water, and sourdough starter. It is then rolled out into thin sheets and placed on a hot stone or metal surface covered with small pebbles. The bread is then baked until it develops a crispy crust and a soft, chewy interior. Naan-e Sangak is often enjoyed with various toppings or served alongside stews and kebabs.
The history of Naan-e Sangak dates back centuries in Iran. It is believed to have been introduced during the Safavid dynasty in the 16th century. The word “sangak” translates to “little stone” in Persian, referring to the pebbles used in the baking process. This flatbread.
The estimated cost to make this recipe for Naan-e Sangak, a Persian sourdough flatbread, is around $10. This cost includes the ingredients needed such as flour, water, yeast, and salt, as well as the cost of heating the oven and purchasing the hot pebbles to bake the bread on. Additional costs may include any optional toppings or fillings that you choose to add.
The estimated time to make this flatbread recipe is approximately 2 hours. This includes the time needed to prepare the sourdough starter, mix the dough, and let it rise. Once the dough has risen, it is shaped into oblong pieces and placed on a bed of hot pebbles in the oven. The bread is then baked for about 10-15 minutes until it is golden brown and cooked through. Overall, this recipe requires some time and effort, but the result is a delicious and unique flatbread.
The main ingredients used in the recipe for Naan-e Sangak are flour, water, yeast, and salt. Flour is the base ingredient that provides the structure and texture to the flatbread. Water is added to the flour to form a dough, and yeast is used to help the dough rise and give it a light and fluffy texture. Salt is added for flavor and to enhance the taste of the bread.
The tools used in making Naan-e Sangak include a mixing bowl, a baking sheet, and a hot pebble bed. The mixing bowl is used to combine the flour, water, yeast, and salt to form the dough. The dough is then shaped into an oblong shape and placed on a baking sheet. The baking sheet is used to transfer the dough onto the hot pebble bed, which is a traditional method of baking this flatbread. The hot pebbles provide heat and help cook the bread evenly.
To prepare Naan-e Sangak, start by making the sourdough starter. Mix equal parts of flour and water in a bowl and let it sit at room temperature for 24 hours. After that, add more flour and water to the starter and let it ferment for another 24 hours. Next, combine flour, salt, and yeast in a separate bowl. Gradually add the sourdough starter and water to form a dough. Knead the dough until it becomes smooth and elastic. Cover it with a damp cloth and let it rise for about 2 hours.
Once the dough has risen, preheat the oven to a high temperature and place a baking stone or a baking sheet with pebbles on the bottom rack. Divide the dough into smaller portions and shape them into oblong flatbreads. Place the flatbreads on a floured surface and let them rest for a few minutes. Then, transfer the flatbreads onto the hot baking stone or sheet and bake…(full recipe on the way)
To cook Naan-e Sangak, start by preheating the oven to a high temperature, around 500°F (260°C). Place a baking stone or a heavy baking sheet in the oven to heat up. Meanwhile, roll out the dough into an oblong shape, about 1/4 inch thick. Sprinkle some flour on the hot baking stone or sheet, then carefully transfer the rolled-out dough onto it.
Next, use your fingertips to gently press the dough, creating small indentations all over the surface. This will help the bread cook evenly. Place the baking stone or sheet back into the oven and bake the flatbread for about 6-8 minutes, or until it turns golden brown and puffs up slightly. Once cooked, remove the flatbread from the oven and let it cool for a few minutes before serving. Naan-e Sangak is best enjoyed warm and can be served with various dips or used as a wrap for kebabs or other fillings…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor to the flatbread and gives it a slightly denser texture.
2. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It imparts a rich, earthy taste to the flatbread and adds a pleasant chewiness.
3. Quinoa flour: Derived from quinoa seeds, this flour is packed with protein and nutrients. It lends a delicate, slightly nutty flavor to the flatbread and creates a light and fluffy texture.
4. Rice flour: Made from finely ground rice, this flour is a great gluten-free option. It produces a soft and tender flatbread with a mild taste that complements various toppings.
5. Spelt flour: Although it contains gluten, spelt flour is often tolerated by those with wheat sensitivities. It gives the flatbread a slightly sweet and nutty flavor, along with
1. Pebble Bread
2. Iranian Flatbread
3. Persian Stone Bread
4. Hot Stone Flatbread
5. Sourdough Pebble Bread
6. Iranian Sourdough Flatbread
7. Persian Hot Stone Bread
8. Pebble Baked Flatbread
9. Iranian Stone Baked Bread
10. Persian Sourdough Stone Bread
11. Hot Pebble Flatbread
12. Iranian Pebble Bread
13. Persian Stone Baked Flatbread
14. Sourdough Hot Stone Bread
15. Iranian Sourdough Pebble Bread
16. Persian Hot Pebble Bread
17. Stone Baked Iranian Flatbread
18. Sourdough Pebble Baked Bread
19. Persian Stone Flatbread
20. Hot Stone Iranian Flatbread
1. Prepare the sourdough starter by combining flour and water and letting it ferment for several days until it becomes bubbly and active.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water to form a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rise in a warm place for several hours until it doubles in size.
5. Preheat the oven to a high temperature and place a baking stone or a thick baking sheet inside.
6. Divide the dough into smaller portions and shape them into oblong flatbreads.
7. Carefully transfer the flatbreads onto the hot baking stone or sheet.
8. Bake the flatbreads for about 5-7 minutes until they are golden brown and cooked through.
9. Remove from the oven and let them cool slightly before serving. Enjoy your homemade sourdough Naan-e Sang…(full sourdough recipe on the way)
1. Start by using gluten-free flour instead of regular flour.
2. Mix the gluten-free flour with water, yeast, and a pinch of salt to make the dough.
3. Let the dough rest and rise for a couple of hours, just like regular bread dough.
4. Preheat the oven and place a baking stone or a flat baking sheet inside.
5. Instead of using hot pebbles, you can sprinkle some gluten-free flour on the baking stone or sheet to prevent sticking.
6. Shape the dough into oblong shapes, similar to the original flatbread.
7. Carefully transfer the shaped dough onto the hot baking stone or sheet.
8. Bake the gluten-free flatbread in the preheated oven until it turns golden brown and puffs up.
9. Remove from the oven and let it cool slightly before serving. Enjoy your gluten-free version of Naan-e Sangak!…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Naan-e Sangak at home above but I’ll be updating this page to include links to the best Naan-e Sangak recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
