Sangak Bread

Sangak bread is a traditional Persian flatbread made with whole wheat flour. Its unique flavour and texture make it a favourite among bread lovers. This flatbread is typically baked on hot stones, giving it a distinct aroma.

Here’s a simple recipe to make Sangak bread at home:

Ingredients:

• 4 cups whole wheat flour
• 2 cups all-purpose flour
• 2 ½ cups warm water (around 100°F/38°C)
• 1 ½ teaspoons salt
• 2 teaspoons sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon vegetable oil
• Small, clean stones (optional, for authentic texture)

Instructions:

Prepare the Dough:

• In a large bowl, mix the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 10 minutes until it’s frothy.
• Add the whole wheat flour, all-purpose flour, salt, and vegetable oil to the yeast mixture.
• Mix the ingredients until a dough forms. Knead the dough for about 10 minutes until it’s smooth and elastic.

First Rise:

• Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, until it doubles in size.

Shape the Bread:

• Preheat your oven to 475°F (245°C). If you’re using stones, spread them out on a baking sheet and place them in the oven to heat.
• Punch down the dough and divide it into 2-3 portions.
• Roll each portion out into a long, thin oval or rectangular shape on a floured surface.

Bake the Bread:

• If using stones, carefully place the shaped dough onto the heated stones. If not using stones, place the dough directly on a baking sheet.
• Bake for about 15-20 minutes, until the bread is golden brown and has a crispy crust.

Cool and Serve:

• Remove the bread from the oven and let it cool on a wire rack.
• Serve warm or at room temperature.

More Bread Recipes

• Piadina Bread
• Apple Cinnamon Bread

Sangak Bread

Craving homemade Sangak bread? Check out our easy recipe and tips to create this delightful Persian flatbread that everyone will love!

Prep Time 2 hours hrs

Cook Time 20 minutes mins

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Ingredients

  

• 4 cups whole wheat flour
• 2 cups all-purpose flour
• 2 ½ cups warm water (around 100°F/38°C)
• 1 ½ teaspoons salt
• 2 teaspoons sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon vegetable oil
• Small, clean stones (optional, for authentic texture)

Instructions

 

Prepare the Dough:

• In a large bowl, mix the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 10 minutes until it’s frothy.
• Add the whole wheat flour, all-purpose flour, salt, and vegetable oil to the yeast mixture.
• Mix the ingredients until a dough forms. Knead the dough for about 10 minutes until it’s smooth and elastic.

First Rise:

• Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, until it doubles in size

Shape the Bread:

• Preheat your oven to 475°F (245°C). If you’re using stones, spread them out on a baking sheet and place them in the oven to heat.
• Punch down the dough and divide it into 2-3 portions.
• Roll each portion out into a long, thin oval or rectangular shape on a floured surface.

Bake the Bread:

• If using stones, carefully place the shaped dough onto the heated stones. If not using stones, place the dough directly on a baking sheet.
• Bake for about 15-20 minutes, until the bread is golden brown and has a crispy crust.

Cool and Serve:

• Remove the bread from the oven and let it cool on a wire rack.
• Serve warm or at room temperature.

Course: Baking, Breakfast

Cuisine: Iranian, Persian

Keyword: Sangak Bread