What is Sangak bread made of?
Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. About 45% of the flour used in Iran goes into making Sangak. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. The dough is a mild yeast.
What is Iranian Sangak?
Nan-e sangak, or sangak for short, is a type of Persian naan bread traditionally cooked on a bed of hot stones, which gives it a delightfully bumpy texture. (The word sang means “little stone” or “pebble” in Farsi.) Sangak can be made plain or topped with poppy or sesame seeds.
What is Sangak baked in?
The dough is baked on a layer of hot pebbles, giving this bread its signature look of an uneven surface with many indentations. When baked in a traditional Noonvaie (bakery in Farsi), Sangak is a particularly large bread: about 3 feet long by 1 foot wide.
How do you eat Sangak bread?
Though there is consensus that it is best eaten warm from the oven or a toaster, so that the outside is crispy while the inside is soft and chewy, there is a lot of back and forth about what to eat with sangak — topped with tomato and feta cheese, served with the yogurt shallot dip known as mast-o-musir, or slathered …
What do Persians call bread?
Sangak
| Sangak flatbreads | |
|---|---|
| Alternative names | Nan-e sangak |
| Main ingredients | Wheat flour, Sour dough |
| Other information | National bread of Iran |
| Cookbook: Sangak Media: Sangak |
Can you freeze Sangak?
Among freezing temperatures, the highest yeast survival, CO2 production and dough development were achieved at –25°C. Baking properties of Sangak frozen dough affected by freezing rate. Density, firmness, and crust lightness of bread increased with decreasing freezing temperature.
How many calories does Sangak bread have?
Region: US
| Serving | Ingredient | Calories |
|---|---|---|
| 3 oz | whole wheat naan | 243 |
What is a typical Persian breakfast?
Persian breakfast can be a combination of flatbread with feta cheese, jam, honey or butter, or can be a hot bowl of Halim, Adasi or Kaleh Pache. Persians also usually drink Persian tea with their breakfast. When it comes to eating breakfast, Iranians take things to the next level.
What is Iran’s national dish?
Ghormeh sabzi Khoresh
Ghormeh sabzi Khoresh-e ghormeh sabzi is sometimes referred to as the national dish of Iran, so it’s a must-try for anyone exploring these different flavours. It is a tangy and citrusy slow-cooked stew (khoresht) made with herbs, red kidney beans and lamb chunks.
How many calories does sangak bread have?
How did the Persian bread Sangak get its name?
How the Persian bread sangak derived its name is very interesting. The Farsi word “sang” means pebble or stone, while the word “sangak” itself means little stone. Sangak bread is traditionally cooked on small gravel stones or pebbles in an open oven, hence the aptness of the name.
What kind of flour is in Sangak bread?
Sangak has a higher ratio of whole wheat to all-purpose flour and is naturally leavened by a sourdough starter instead of yeast. Until recently, the last truly flavorful Sangak bread I had was actually in Iran, a few decades ago.
How to make Naan e Sangak bread at home?
Instructions 1 First, mix 1/3 of the flour with the yeast. 2 After this time, mix the remaining dough with lukewarm water and salt. 3 Bake the rocks once and place them in the oven before baking the bread so that they are well heated.
How can I make my own sangak oven?
Make your own sangak oven. Mimic a real sangak oven by lining a sturdy-rimmed baking sheet with clean, oven-safe river stones. You can also use gravel stones—as many Iranian bakeries do—but smooth stones are less likely to stick to the bread after baking.