Bread
Sangak
سنگک
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- flour barley gluten 180 g
- water 500 mL
- salt 8 g
- depending on the type 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Dough resting/proofing
Method
Mix wheat flour, water, salt, and yeast or sourdough into a fairly loose dough.
Knead well and let the dough rise until visibly aerated.
Stretch the dough into the traditional long shape on a baker's paddle; sprinkle with sesame if desired.
Bake directly over very hot pebbles in a sangak oven until blistered and browned.
Remove any attached pebbles and cool briefly on a rack or clean cloth.
Cook's notes
Sangak dough is wetter than many bread doughs, so avoid adding excessive extra flour. The oven pebbles must be fully heated so the bread blisters and cooks quickly.
Background
Sangak is an emblematic bread of traditional Iranian bakeries, distinguished by baking over hot pebbles. It is especially associated with breakfast, kebabs, and brothy dishes.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0283 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods