1 shows the two types of sangak bread. You’re now ready to begin Day One – Leaven Day. 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 = This Iranian flatbread is about two feet long, enough for the whole family. 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. 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. Sangak (Persian: سنگک‎, Azerbaijani: səngək) or nân-e sangak (Persian: نان سنگک‎) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. It is made of wheat flour - 3 parts wheat grains to at least one part white-colored flour. Brush the pebbles, baking stone or rack with peanut oil. 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. 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. A home oven with a baking stone is great too. Whole Wheat Bread. Follow the steps below to ensure you make leaven like a … About 45% of the flour used in Iran goes into making Sangak. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. Repeat for the other dough pieces. Each bakery specializes in one type of bread. 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. Bread is a staple food in many countries and an important source of iron and zinc. See more ideas about Persian cuisine, Persian food, Iranian food. As the bread cools and flattens, a pocket is left in the middle. 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. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). sang means stone, so it is literally Stone Bread. Some pieces commonly have small charred areas or holes. This bread is baked on a bed of hot pebbles in an oven. 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. It was eaten with lamb kabab. Divide the dough into six pieces. Photo of fresh Iranian ‘sangak’ bread being made at an Iranian bakery, by Ninara. Drag a medium-sized bowl, mix the sourdough starter, sugar, water, and flours with the use of a hand mixer. 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. Written by Luisa Davis on . Another baker removes sangak with a double-prong fork or skewer after a few minutes. Transfer the dough into this bowl and cover it with a piece of damp cloth. Bread is a staple food in many countries and an important source of iron and zinc. Sangak bread was traditionally the bread of the Persian army. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. 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. 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. 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