Are you looking for a recipe to make 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 Sangak recipe and variations.
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Sangak is a type of flatbread that originated in Iran. It is made from whole wheat sourdough and has a unique rectangular shape. What sets Sangak apart is its texture, which is achieved by baking the bread on a bed of pebbles. This traditional method gives the bread a slightly crunchy exterior and a soft, chewy interior.
The history of Sangak dates back centuries in Iran. It is believed to have been introduced during the reign of the Persian Empire. The name “Sangak” translates to “little stone” in Persian, referring to the pebbles used in the baking process. This bread was traditionally made in communal ovens, where the pebbles were heated and the dough was placed directly on top. Over time, Sangak became a staple in Iranian cuisine and is often enjoyed with various toppings such as cheese, herbs, or yogurt. Today, it remains a popular and beloved bread in Iran and is also enjoyed by people around the world.
The estimated cost to make this recipe for Sangak flatbread is relatively low. The main ingredients needed are whole wheat flour, water, sourdough starter, and salt. These ingredients are generally affordable and easily accessible. Additionally, since the bread is baked on a bed of pebbles, there is no need for expensive baking equipment. Therefore, the estimated cost for making this flatbread is minimal.
In terms of time, making Sangak flatbread requires some preparation and patience. The sourdough starter needs to be prepared in advance, which takes about a week. Once the starter is ready, the dough needs to be mixed and left to rise for a few hours. After that, the dough is shaped into rectangular pieces and baked on a hot pebble-covered surface. The baking process itself takes around 10-15 minutes per bread. Overall, from start to finish, it may take approximately 1-2 days to make this flatbread, including the time needed for the sourd.
The main ingredients used in the recipe for Sangak, an Iranian flatbread, are whole wheat flour, water, sourdough starter, and salt. Whole wheat flour is used to give the flatbread a nutty and wholesome flavor. Water is added to the flour to form a dough, and sourdough starter is used to give the bread a tangy taste and help with the fermentation process. Salt is added for seasoning and to enhance the overall flavor of the flatbread.
The tools used in making Sangak include a mixing bowl, a wooden spoon or spatula for mixing the dough, a baking stone or a large baking sheet, and a pebble bed. The mixing bowl is used to combine the ingredients and form the dough. A wooden spoon or spatula is used to mix the dough until it becomes smooth and elastic. The baking stone or large baking sheet is used to bake the flatbread in the oven. The pebble bed is placed on the baking stone or sheet to create.
To prepare Sangak flatbread, start by making the sourdough starter. Mix equal parts of whole wheat 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 12 hours until it becomes bubbly and active.
Next, combine the sourdough starter with more whole wheat flour, salt, and water in a large mixing bowl. Knead the dough until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rise for about 2 hours.
Once the dough has risen, divide it into smaller portions and shape them into rectangular flatbreads. Place the flatbreads on a baking sheet lined with parchment paper. Preheat the oven to a high temperature and place a baking stone or a bed of pebbles on the bottom rack. Transfer the flatbreads onto the hot baking stone or pebbles and bake for about…(full recipe on the way)
To cook Sangak flatbread, preheat the oven to 500°F (260°C) and place a baking stone or an inverted baking sheet on the middle rack. Once the oven is hot, carefully transfer the prepared dough onto a lightly floured surface. Gently stretch and shape the dough into a rectangular shape, about 1/4 inch thick.
Next, carefully transfer the dough onto a clean, dampened kitchen towel. Sprinkle the towel with a handful of pebbles or small rocks, evenly distributed. Carefully transfer the towel with the dough and pebbles onto the preheated baking stone or sheet. Bake for about 8-10 minutes, or until the bread is golden brown and crispy on the edges.
Remove the flatbread from the oven and carefully transfer it onto a wire rack to cool. Once cooled, cut the Sangak into desired shapes and serve warm or at room temperature. Enjoy this delicious, whole wheat sourdough flatbread with your…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free alternative adds a nutty flavor to the flatbread.
2. Rice flour: Derived from finely ground rice, it creates a light and crispy texture, perfect for a delicate flatbread.
3. Spelt flour: A nutritious option made from an ancient grain, it lends a slightly sweet and nutty taste to the flatbread.
4. Buckwheat flour: Despite its name, it is not related to wheat and is gluten-free. It imparts a rich, earthy flavor to the flatbread.
5. Quinoa flour: Made from ground quinoa seeds, this protein-packed flour adds a subtle nuttiness and a fluffy texture to the flatbread
1. Pebble Bread
2. Stone Baked Bread
3. Iranian Flatbread
4. Whole Wheat Flatbread
5. Sourdough Bread
6. Pebble Crust Bread
7. Iranian Stone Bread
8. Rustic Flatbread
9. Traditional Iranian Bread
10. Bed of Pebbles Bread
11. Textured Flatbread
12. Iranian Sourdough Bread
13. Whole Grain Flatbread
14. Pebble Oven Bread
15. Authentic Iranian Flatbread
16. Rustic Stone Baked Bread
17. Crunchy Flatbread
18. Iranian Pebble Crust Bread
19. Traditional Stone Baked Bread
20. Whole Wheat Pebble Bread
1. Prepare the sourdough starter by combining flour and water and allowing it to ferment for several days.
2. In a large mixing bowl, combine the sourdough starter with whole wheat flour and salt.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough and let it rise for several hours, or until it has doubled 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 rectangular flatbreads.
7. Carefully transfer the flatbreads onto a baking peel or a parchment-lined baking sheet.
8. Sprinkle the baking surface with pebbles or coarse salt.
9. Slide the flatbreads onto the preheated baking stone or sheet and bake until golden brown and crispy.
10. Remove from the oven and let cool before serving. Enjoy the delicious sourdough Sangak flatbread!…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative, such as rice flour or almond flour.
2. Mix the gluten-free flour with water and a sourdough starter to create the dough.
3. Let the dough rest and rise for a few hours, allowing the sourdough to develop.
4. Preheat your oven and place a baking stone or a flat baking sheet inside.
5. Instead of pebbles, you can use parchment paper or a silicone baking mat to mimic the texture.
6. Shape the dough into a rectangular flatbread and place it on the preheated baking surface.
7. Bake the flatbread until it becomes golden brown and crispy on the edges.
8. Allow it to cool before slicing and serving your gluten-free version of Sangak flatbread…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Sangak at home above but I’ll be updating this page to include links to the best Sangak recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
