This bread is made with milk, yoghurt, and eggs and baked in a clay oven. While you can make sangak without cooking it on the stones, the roughness and texture created by the stones imparts a certain flavor and feel to the sangak that separates it from other kinds of leavened bread. But the point is - making this bread had become a habit for me. Sangak bread was traditionally the bread of the Persian army. See more ideas about persian food, bread, iranian food. It was eaten along with lamb kabab. The oven is heated with wood or coal. It is traditionally a bread eaten in Iran and is also known as the nan-e-sangak. It is also known . Sprinkle the dough with sesame seeds. Baking fresh Sangak bread daily is a labor of love. Sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread, made by hand. Sangak is super easy to cut with kitchen scissors- just cut into rectangular or square pieces to your liking and store in a gallon ziploc bag and freeze the bread until you’re ready to pop it in the toaster. [citation needed]Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. [3], https://en.wikipedia.org/w/index.php?title=Sangak&oldid=996749638, Articles containing Persian-language text, Articles containing Azerbaijani-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 December 2020, at 12:00. But don’t be so fussy if the dough isn’t stretched out evenly though! Sangak which is made of brown flour, is the most traditional bread in Iran.The oven is a dome shaped hole with a surface of pebbles and stones. For fermenting the dough, the baker uses starter from the previous day’s batch. Sangak is definitely an oblong Iranian flat bread designed to actually cover 2 ft (60 cm) lengthy. 1 shows the two types of sangak bread. Free shipping . There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds. Closeup view of traditional Iranian Sangak Bread - Acquista questa foto stock ed esplora foto simili in Adobe Stock Mix the yeast and 1/4 cup of warm water in a bowl. Sangak is a type of Iranian bread, its flat triangular or rectangular in shape bread made to be about 70-80 cm long baked in a unique way. 10 g honey 50 g Nextjen All Purpose Baking Blend (flour) 6 g instant dry yeast 50 g water 10 g apple cider vinegar 190 g hot water 180 g Nextjen All Purpose Baking Blend (flour) Sangak Bread Black Book Cooking. Sangak bread is traditionally cooked on small gravel stones or pebbles in an open oven, hence the aptness of the name. Bread is a staple food in many countries and an important source of iron and zinc. Let me also draw your attention to the sangak bread under the bed of kababs. Some pieces commonly have small charred areas or holes. As the bread cools and flattens, a pocket is left in the middle. Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. Sangak is made of very thin sheets of yeast dough, which are placed on the bottom of an oven, or a baking sheet covered with small river rocks. If you’re tired of eating your regular old sliced white bread at home, give sangak a try. Families buy one of the four main types of flat breads, sangak, barbari, taftoon or lavash, made in small bakeries spread all over the town. Sangak,Unforgettable taste Made of brown flour, Sangak is the most traditional bread in Iran. Let the dough rise by leaving it in a warm dark place overnight. Taftan, taftoon, taftun (Persian: تافتون ‎, romanized: tâftun; Urdu: تافتان ‎) or nân-e tâftun (Persian: نان تافتان ‎) is a leavened flour bread from Iranian, Pakistani and Indian (notably Uttar Pradesh) cuisines. Ezekiel Bread. Transfer the dough sheet into the baking stone and cook for about a minute while pressing on it with a baker’s peel. A wood burning oven that burns around 700 degrees is very ideal for making sangak bread. Her work have been published in various publications, both online and offline. You may bake the bread without using any stones if you wish, although the special flavor and shape of the bread does come from using stones. Sangak is a tangy sourdough bread. It’s awkward to handle, but we managed to make room in my grocery cart for the funky flatbread. 3. Survey will close September 30, 2017. About 45% of the flour used in Iran goes into making Sangak. The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. Robin was pleased to see the bread, that she had once eaten warm from an Iranian bakery in California. Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its look draws wonder from those who are fortunate enough to behold it: the bread is usually sold in very large and very long sheets (so humungous in fact, that you can cover a small coffee table with it), and its surface is roughly pockmarked with small, distinctive indents. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. نان سنگک Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. [3] The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. Excess moisture made the dough quite difficult to work with and shape. It is also the traditional bread used for making Musakhan. How the Persian bread sangak derived its name is very interesting. In most Persian markets you can find them wrapped in plastic and hanging lazily off a counter, but in some places, you can actually get them still hanging fresh and hot from the drying rack. So maybe 4 feet of delicious sangak is just a little too much for you to eat in one sitting. Each soldier carried a small quantity of pebbles which at camp were brought together to create the "sangak oven" that would bake the bread for the entire army. The chewy inner chambers of a slightly undercooked sangak also made it the perfect dipping tool for kashk bademjan – roasted and pureed eggplant with walnuts, fried onions, garlic, dehydrated yogurt (‘kashk’) and mint. Sangak Bread. Sangak bread is also very … Sangak bread was traditionally the bread of the Persian army. The bioavailability of these minerals is generally low because of the content of phytic acid. Then slowly add in the remaining water and the flour. Add the salt and a cup and a half of water and let the mixture stand for another ten minutes. Baking on the uneven surface of the stones gives the sheets of bread a variable thickness and color. Our sangak bread is made using age old methods and recipes, with the finest selection of artfully combined ingredients to yield a soft and robust taste. On its own, the bread has this rustic sesame-tinged feel to it – I could imagine pulling bits of it, slathered with some butter, slightly stretchy bits, slightly crispy bits, eating through it on some … The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! It’s like the middleman between your starter and your sourdough. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. Sangak, made of wheator sourdough and baked in a clay oven, is shaped simiarly to lavash, and is a very popular bread in Iran. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] Much like French bread, barbari is typically prepared with refined flour. Its name consists of two parts: ‘Sang’ in Persian means stone or pebble and ‘sangak’ means little stone. Each soldier carried a small quantity of pebbles which at camp were brought together with the "sangak oven" and used to cook the bread for the entire army. Campbell says some breads from other cultures can be healthier, but if you are shopping for any of these listed below, avoid breads that are white (like white naan bread) or ones made … Sangak is a plain, rectangular, or triangular, blanket-like Persian flatbread made to be about 60 cm long.. The Farsi word “sang” means pebble or stone, while the word “sangak” itself means little stone. This biblically named bread is packed full of healthy goodness and replicates ancient … Mix everything until the dough becomes smooth. To check the accuracy of the developed SPE–HPLC method, 2.0 g bread samples, which were determined by HPLC to be free of AA, were spiked with 1.0 mL AA standard May 29, 2020 - Explore Sogol Ordibehesht's board "Persian Bread", followed by 810 people on Pinterest. Super Easy Corn Dog Recipe Pancake Mix: Bringing the…, The Best Electric Cookie Press: Easy Spritz Cookies At Home, Cookware with the Best Standards • Cooks Standard…, Cooks Standard Multi-Ply Clad Stainless-Steel Review…, T-fal Elegance • Cooks Standard Multi-Ply Clad…. Right next to multi-grain bread, is whole wheat bread with 79 calories. Preheat your oven to its highest setting. Sangak (Persian: سنگک‎, Azerbaijani: səngək) or nân-e sangak (Persian: نان سنگک‎) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. 4. [3] In neighbouring Iran however, sangak never lost its popularity. Sangak Bread is not only popular in Iran but also in Azerbaijan. In modern days, we cannot do this kind of … The dough is really a mild sourdough. The bread has always been widely eaten in the territory of present day Azerbaijan, but following the Soviet takeover in 1920, it became less common. That is where the name Sangak comes from: Sang means stone, so it is literally Stone Bread. You may also freeze it, and just reheat it if if you want to serve it again. MATERIALS AND METHODS In this study, 60 samples of Sangak bread were collected from Shiraz bakeries and the level of AA was examined by SPE-HPLC method. Sangak is the healthiest type of bread among others because it baked with whole wheat flavor. The name means “little stones” and the full name of the bread, “nan-e sangak” translates to “little stone bread.” The stones are also responsible for the indents on the surface of the bread. Want to use it in a meal plan? Some pieces commonly have small charred areas or holes. It smells burned and is very delicious. 2. The yeastis first crumbled into the flour, followed by the salt. While the sangak recipe itself is pretty simple, baking it requires a little bit of practice and effort on your part. Posted on March 21, 2014. This nan-e-sangak or “bread of little stones” is betrothed to my favourite minced lamb kababs sold beside a community mosque in Twar. You likely don't have to think for long, and whether you're hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you're from. Sangak (or nan-e sangak) (Persian: سَنگَک ‎) is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread.It is considered to be Iran's national bread. Flatten the dough pieces until they’re half an inch thick. Transfer the dough into this bowl and cover it with a piece of damp cloth. As far as I could see it doesn’t seem to be a question of water or oil on the paddle, it must be something else, may be 70% hydration instead of 80% or something like that. The Best Low Sodium Beef Jerky Recipe You Can Try at Home! Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. While the oven is heating up, you need to knead the dough thoroughly with well-oiled hands for around twenty to fifteen minutes. Photo of fresh Iranian ‘sangak’ bread being made at an Iranian bakery, by Ninara. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. Taboon bread is very delicious specially with olive oil and thyme. Repeat for the other dough pieces. 7. Traditional Iranian breads were prepared with flours of different extraction rates, Sangak at 93% and Barbari at 82%. Nov 16, 2017 - Explore Shahriar Roberto's board "sangak bread" on Pinterest. Thicken not just your pasta sauce, but even your dessert sauce with these easy tricks compiled especially for you! Sangak is a type of Iranian bread, its flat triangular or rectangular in shape bread made to be about 70-80 cm long baked in a unique way. A home oven with a baking stone is great too. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. Please feel free to forward to others you believe would also benefit. The dough is a heavily hydrated mix of whole wheat and refined white flours, leavened and rested until it is wobbly. The “pocket” in pita bread is created by steam, which puffs up the dough. You would need to spread your pebbles over the stone and heat them too. 6. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! While baking it can be a bit tricky, making sangak is very rewarding. It was eaten with lamb kabab. The word bread in Farsi is Naan. This replaces the use of yeast or baking powder bought from the store. Note: This basic recipe can make around six loaves of sangak bread. Flatbreads are unleavened, for the most part, and in most cases, don’t use a rising agent such as yeast. To prevent the dough from sticking, you can also oil your work area. Sangak bread originated over 12,000 years ago during the neolithic era when all of the grain had to be hand-ground into a fine flour. It is usually served as the main carbohydrate and accompaniment to a lot of Persian dishes, as well as kebabs and curries. You may bake the bread without using any stones if you wish, although the special flavor and shape of the bread does come from using stones. The leaven must be used in your bread dough, so you only need a leaven if you’re planning to bake. The earliest archaeological evidence of bread being baked and consumed, goes as far back as 9000 years ago, found in the northern parts of what is now Iran. Divide the dough into six pieces. The bread is baked on a bed of small river stones in an oven. For fermenting the dough, the baker uses starter from the previous day’s batch. Knead the dough until it's very smooth. Luisa Davis is a freelance writer and foodie based in Portland, California. Well, that was a stretch! We are crunching the numbers to determine if this is a sustainable business. Fret not, the ingredients for sangak bread are common kitchen staples that you can buy anywhere. This will help it heat evenly and protect it from … Sangak Bread. Each bakery specializes in one type of bread. It is easy to digest due to its high fiber content and is highly noticed by nutritionists. Cities may have specific local varieties, but the three standard ones are: noon-e barbari, an long, oval shaped bread with deliciously chewy and doughy ends, noon-e sangak, wheat flatbread baked on rocks, and noon-e tâftoon, a large, round, white flatbread. Sangak is made of very thin sheets of yeast dough which are placed on the bottom of an oven or a baking sheet covered with small river rocks. Sangak is the Farsi word for the little rocks or pebbles which ultimately … Continue reading Naan Sangak – Persian flatbread → Fig. It goes well with a lot of Persian and Middle Eastern food, as well as a variety of heavily spiced dishes. Grab these compiled tricks to get that desired sauce consistency, not just for your pasta, but also for your dessert and get a bonus content that you will surely love! Baking fresh every hour in our hearthstone oven is our delicious Sangak, a seeded flatbread prepared in the ancient Persian manner. Sangak takes its name from the word stone (sang), literally “stone bread”. This recipe is lovely in its simplicity. It is mentioned for the first time in the 11th century. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). It’s very common to have Sangak Bread with Kebab, Dizi, and Abgoosht. Bread is a staple food in many countries and an important source of iron and zinc. last Sunday I made my first sangak! Well, I still need to figure out how to make the dough detach perfectly from the paddle like in the video, that’s more challenging than expected. Sangak bread contains high levels of vitamins, calcium, protein, and iron. The stones are also responsible for the indents on the surface of the bread. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. How to Store Sangak. You may bake the bread without using any stones if you wish, although the special flavor and shape of the bread does come from using stones. You can choose to mix it in a standing mixer (which will take … San­gak, a whole wheat flat­bread made from sour­dough, is con­sid­ered the na­tional bread of Iran. Follow the steps below to ensure you make leaven like a … sang means stone, so it is literally Stone Bread. See more ideas about Persian cuisine, Persian food, Iranian food. I just wish I have a real Taboon oven, imagine cooking in an underground oven made of mud, clay, straw and smooth stones and pebbles. Written by Luisa Davis on . After this procedure has been done, remove the sangak from the baking stone using the peel, and remove any pebbles that have stuck to the bread as needed. About 45% of the flour used in Iran goes into making Sangak. Don’t have a Persian market near you? Place rolled out dough onto heated and oiled skillet seed side down and sprinkle opposite side with sesame seeds if desired. You can also perforate the dough sheet randomly in a few spots to better aid in cooking. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Baking on the uneven surface of the stones gives the sheets of bread a variable thickness and color. Sangak bread was traditionally the bread of the Persian army. Using the Stovetop Wrap the bread in aluminum foil. Stella McCartney; Age of Innocence; AI Riders; Babe & Tess You’re now ready to begin Day One – Leaven Day. This question is not so easily answered, and we maybe don’t address this question so directly in the show, so allow us to do so here. Calories, carbs, fat, protein, fiber, cholesterol, and more for Sangak Bread (Tak Enterprises LLC). However, one thing always bothered me. Naan-e Sangak or Noon-e Sangak is a favorite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country’ national bread. In Persian 'sangak' means little stone. One of these is Sangak, which is truly unique in both its flavor and its baking techniques. The base ingredients are whole wheat flour, yeast, salt, and water. The bread is baked on a bed of small river stones in an oven. 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Typically prepared with flours of different extraction rates, sangak is just little... Isn ’ t be so fussy if the dough is a plain, rectangular, or triangular whole! Unprocessed, made with whole wheat bread to my favourite minced lamb kababs sold a! Is wobbly in bakeries using hot gravel stones or pebbles in an oven sliced. At home goes into making sangak sauce with these easy tricks compiled especially for you to in... 11Th century types of bread a variable thickness and color leaving it in a few minutes the stones the. Piece of damp cloth wheat and refined white flours, leavened and rested until it is.. Easy tricks compiled especially for you that is where the name sangak comes:... The grain had to be about 2 feet ( 60 cm ) lengthy ultimate of! Good decisions by answering these 7 survey questions as truthfully as possible want to prepare your cooking area ’ want! Uneven surface of the bread cools and flattens, a seeded flatbread prepared in the 11th century plates of.! ] in neighbouring Iran however, sangak at 93 % and Barbari at 82 % loaves of sangak bread it... Bread with Kebab, Dizi, and flours with the use of a traditional Iranian is! Well-Oiled hands for around twenty to fifteen minutes for about a minute while pressing on it a. Eat in one sitting add in the ancient Persian manner with milk yoghurt... Speed until a loose dough forms and sprinkle opposite side with sesame seeds if desired cover with... ( Tak Enterprises LLC ) is heating up, you can also perforate the dough a... In a clay oven you believe would also benefit at least two bakers are required prepare. Add the 4 cups of bread flour and sourdough, were almost 3 feet long enough... Consists of two parts: ‘ sang ’ in Persian 'sangak ' means little stone low Sodium Jerky... Side down and sprinkle opposite side with sesame seeds if desired today, flat breads are eaten everyday Shiraz. About 2 feet ( 60 cm ) lengthy favourite Iranian bread, that she had eaten! This sangak can be made to about three feet long, enough for the most part, and eggs baked. Before serving ( 60 cm ) lengthy from sour dough used for making sangak is definitely an oblong flat! Is spe­cial and unique about this bread is baked on a bed of small river stones in oven... Is used to leaven the current day ’ s sauce recipe - to. Traditional bread in Iran and is highly noticed by nutritionists of Iran bread being made at Iranian! Is baked on a slightly convex slab and is highly noticed by nutritionists a baking stone and cook about! Of bread, that she had once eaten warm from an Iranian bakery, by Ninara is tra­di­tion­ally.! To the sangak bread ( Tak Enterprises LLC ) of sangak, Taftoon and.... For the whole family you believe would also benefit perforated sangak bread is created by steam, which bought! Few spots what is sangak bread made of better aid in cooking Measurement Yield = 1 full sheet! 79 calories, is whole wheat leavened flatbread, made without chemicals, additives or preservatives the sourdough starter sugar. A baking stone or pebble and 'sangak ' means little stone for fermenting the dough is a pocket... Have a Persian market near you sheet bread, which is bought fresh daily shape! Funky flatbread diet generator and enter the number of calories you want created by steam, which bought! 7 survey questions as truthfully as possible small river stones in an oven, cholesterol, and iron heating,! A medium-sized bowl, mix the yeast and 1/4 cup of warm water in a spots! Surface of the stones gives the sheets of bread found all over Iran attention... And refined white flours, leavened and rested until it is wobbly and let the dough, it... Bread eaten in Iran and is highly noticed by nutritionists your bread dough, you ’ ll want serve... Areas or holes to prepare sangak, Iranian food common kitchen staples you... Its high fiber content and is highly noticed by nutritionists seeds if desired to my favourite minced lamb kababs beside! Persian manner % from the flour used in Iran goes into making sangak bread Barbari... Warm dark place overnight were prepared with flours of different extraction rates, sangak never lost its.. Used in Iran Iranian flat bread made from wheat flour – 3 parts wheat grains to at two... Popular in Iran goes into making sangak sangak with a baker ’ s batch one leaven... Small river stones in an open oven, hence the aptness of the stones are also responsible for funky... Few minutes, fiber, cholesterol, and more for sangak bread is made of wheat –... “ sang ” means pebble or stone, so you only need a if..., for the indents on the surface of the flour used in Iran goes into making sangak mass. Agent such as yeast the middleman between your starter and your sourdough note: basic. Into this bowl and cover it with a baker ’ s awkward to handle but... Oven with a double-prong fork or skewer after a few spots to better aid in cooking out though. Fifteen minutes both online and offline it with a baking stone and for. Help us make good decisions by answering these 7 survey questions as truthfully as possible how...