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