sangak bread recipe is a traditional Persian flatbread that is popular in Iran. It is made using a sourdough starter, which gives it a unique flavor and texture. Thebread is typically baked on a bed of small stones, which gives it a distinctive shape and texture.
To make sangak bread recipe, you will need a few key ingredients, including whole wheat flour, yeast, water, and salt. You will also need a special baking stone or a baking sheet filled with small stones to create the signature texture of the bread. The preparation process involves mixing the ingredients together, kneading the dough, and allowing it to rise before baking it in a hot oven.
Overall, sangak bread recipe is a delicious and nutritious addition to any meal. It is high in fiber and protein, and it has a unique flavor and texture that is sure to impress. Whether you are looking for a new bread recipe to try or you simply want to learn more about Persian cuisine, sangak bread is definitely worth exploring.
- sangak bread recipe is a traditional Persian flatbread that is made using a sourdough starter and baked on a bed of small stones.
- To make sangak bread, you will need whole wheat flour, yeast, water, and salt, as well as a special baking stone or baking sheet filled with small stones.
- Sangak bread is a nutritious and delicious addition to any meal, and it is high in fiber and protein.
Origins of sangak bread recipe
For centuries, the traditional Iranian sangak bread recipe has graced tables, winning hearts with its unique flavor and texture. The name “sangak” derives from the Persian term for “little stone,” paying homage to the small stones that play a pivotal role in its baking.
This bread has roots deep in history, with ancient Persians pioneering the method of baking on hot pebbles. Fast forward to the Safavid dynasty (1501-1736), and sangak was a revered item on royal dining tables.
Crafting this bread is a distinctive affair. A harmonious blend of whole wheat flour, all-purpose flour, yeast, and water forms the dough. It’s then skillfully shaped into either a rectangle or triangle before resting on a bed of river stones for baking. A few minutes in the oven, and out comes a golden-brown bread with a tantalizing crispy crust.
Beyond its rich history, sangak’s versatility shines. It complements dishes like stews and kebabs, and doubles up as a delightful breakfast treat with butter, honey, or jam.
While it remains a cornerstone of Iranian cuisine, visible in eateries nationwide, sangak’s appeal is also growing globally. Food enthusiasts around the world are falling for its unparalleled taste and feel.
Ingredients for sangak bread recipe
Sangak bread is a traditional Persian flatbread that is known for its unique texture and flavor. The ingredients used to make this bread are simple and can be easily found in most grocery stores. In this section, we will discuss the two main categories of ingredients that are used to make sangak bread.
The bread base of sangak bread is made up of whole wheat flour, yeast, salt, and water. The yeast is crumbled into the flour, followed by the salt. Then the water is slowly added in. It is best to add water a little at a time when nearing the maximum recommended amount to avoid over saturation. The dough is then kneaded until it becomes smooth and elastic.
Sangak bread can be enjoyed plain or with additional toppings. One popular topping is sesame seeds. Raw sesame seeds are preferred as toasted sesame seeds can overcook or even burn and taste bitter depending on how toasted they are to begin with. Other toppings may include herbs like thyme or rosemary, or even cheese.
It is important to note that traditional sangak bread is naturally leavened by a sourdough starter instead of yeast. This gives the bread a unique flavor and texture that cannot be replicated with yeast alone. However, for those who do not have access to a sourdough starter, yeast can be used as a substitute.
Overall, the ingredients used to make sangak bread are simple and can be easily found in most grocery stores. Whether enjoyed plain or with additional toppings, this bread is a delicious addition to any meal.
To make Sangak bread, you will need some basic equipment. Here is a list of the essential tools and ingredients:
The main ingredient in Sangak bread is flour. You will need wholemeal flour to make authentic Sangak bread. However, you can also use a combination of wholemeal and white flour. The ratio of wholemeal to white flour will depend on your personal preference.
You will need yeast to make Sangak bread rise. You can use either fresh or dry yeast. Dry yeast is more convenient because it has a longer shelf life and doesn’t need to be refrigerated.
Water is used to hydrate the flour and activate the yeast. You will need warm water to make the dough. The water should be around 110°F (43°C).
Salt is added to the dough to enhance the flavor of the bread. You can use any type of salt, but sea salt or kosher salt is recommended.
You will need a sturdy-rimmed baking sheet to bake the Sangak bread. The baking sheet should be lined with clean, oven-safe river stones or gravel stones. Smooth stones are less likely to stick to the bread after baking.
A dough scraper is a handy tool for dividing and shaping the dough. It can also be used to clean the work surface.
You will need an oven to bake the Sangak bread. A regular home oven will work fine. However, if you want to make authentic Sangak bread, you can make your own Sangak oven by lining a sturdy-rimmed baking sheet with clean, oven-safe river stones.
Here are some optional tools to enhance your Sangak bread-making experience:
Baking Steel: Instead of a baking sheet, use a baking steel for a more even bake.
Pizza Peel: Use a pizza peel to easily transfer the dough to the baking sheet.
Spray Bottle: Mist the dough with water during baking using a spray bottle to achieve a crisp crust.
Parchment Paper: Opt for parchment paper to line your baking sheet, providing an alternative to stones.
To make sangak bread, the dough is prepared with a combination of whole wheat flour, water, salt, and sourdough starter. The dough is then kneaded and left to rise for several hours. The following table outlines the ingredients and measurements required for making the dough:
|Whole wheat flour
|1 1/2 cups
To prepare the dough, the flour and salt are mixed together in a large bowl. The sourdough starter is then added, followed by the water. The dough is then kneaded for 10-15 minutes until it becomes smooth and elastic. The dough is then left to rise in a warm place for 2-4 hours until it has doubled in size.
The unique feature of sangak bread is that it is baked on a bed of small stones, which gives it a distinct texture and flavor. To bake sangak bread at home, it is important to have a sturdy-rimmed baking sheet and clean, oven-safe river stones.
The following steps outline the baking procedure for sangak bread:
- Preheat the oven to 500°F (260°C).
- Line a sturdy-rimmed baking sheet with clean, oven-safe river stones. The stones should be arranged in a single layer and should cover the entire surface of the baking sheet.
- Divide the dough into four equal portions and roll each portion into a long, thin oval shape.
- Place each oval of dough on top of the stones, pressing it down gently to adhere to the stones.
- Bake the bread for 8-10 minutes, or until it is golden brown and crispy.
- Remove the bread from the oven and transfer it to a wire rack to cool.
By following these steps, you can make delicious and authentic sangak bread at home.
Serving Suggestions for sangak bread recipe
Sangak bread offers versatility and pairs well with numerous dishes. Here are some ways you can savor it:
As a side dish: Serve Sangak bread alongside soups, stews, or grilled meats. Just tear a piece and dip it into the broth or sauce.
As a sandwich: Use Sangak bread to craft a delicious sandwich. Slice the bread in half and layer it with ingredients like cheese, lettuce, tomato, and meat.
As a snack: Enjoy Sangak bread on its own or topped with spreads. Consider hummus, baba ghanoush, or tzatziki for a delightful treat.
As a breakfast dish: Toast Sangak bread and pair it with butter and jam for a delightful breakfast.
As a pizza crust: Transform Sangak bread into a pizza base. Add your favorite toppings and bake for a distinctive pizza experience.
In essence, you can enjoy Sangak bread in numerous delicious ways.
Storage and Shelf Life
Sangak bread is best consumed fresh and warm from the oven. However, if you have leftovers, there are ways to store the bread to extend its shelf life.
To store sangak bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. Do not store it in the refrigerator as it will dry out the bread and make it stale faster.
If you want to keep the bread for longer, you can freeze it. Wrap the bread tightly in plastic wrap and aluminum foil, and place it in a freezer-safe bag. The bread can be stored in the freezer for up to 3 months.
To thaw frozen sangak bread, remove it from the freezer and let it come to room temperature. Once it has thawed, you can reheat it in the oven or on a stovetop griddle to give it a fresh-baked taste and texture.
It’s important to note that reheating the bread may cause it to become slightly tougher and chewier than it was when it was fresh. However, it will still be delicious and enjoyable to eat.
Overall, sangak bread is a versatile bread that can be enjoyed fresh or stored for later use. By following the proper storage techniques, you can enjoy the delicious taste of sangak bread for days or even months after it was baked.
Sangak bread is a popular type of Persian bread that is made from whole wheat flour and sourdough starter. It is known for its unique taste and texture, and is often consumed with various types of dips, spreads, and stews.
Here is a breakdown of the key nutritional information for a serving of Sangak bread, which is typically around 2 ounces:
- Calories: 120
- Total Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 2255mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 4g
As can be seen from the nutritional information, Sangak bread is relatively low in calories and fat, making it a good option for those who are watching their weight. It is also high in protein and dietary fiber, which can help to keep you feeling full and satisfied for longer periods of time.
However, it is important to note that Sangak bread is also relatively high in sodium, which can be a concern for those who are on a low-sodium diet. Additionally, it is not a significant source of vitamins or minerals, so it is important to make sure that you are consuming a well-rounded diet that includes a variety of nutrient-dense foods.
Overall, Sangak bread can be a tasty and nutritious addition to your diet, but it is important to consume it in moderation and as part of a balanced diet.
Common Mistakes and Solutions
When making Sangak bread, there are some common mistakes that can occur. Here are some solutions to help you avoid them:
Mistake: Dough is too sticky
If the dough is too sticky, it can be difficult to work with and shape. This can lead to uneven and misshapen bread.
Add more flour to the dough until it reaches the right consistency. Alternatively, you can use a dough scraper to help handle the dough without it sticking to your hands.
Mistake: Bread is too hard
If the bread turns out too hard, it can be difficult to eat and enjoy.
Make sure that the bread is not overcooked. Sangak bread should be slightly chewy, not hard. Also, make sure that the dough has enough hydration. If the dough is too dry, it can result in hard bread.
Mistake: Bread is too flat
If the bread is too flat, it can be difficult to use for sandwiches or other dishes that require a thicker bread.
Make sure that the dough has enough time to rise before baking. Also, make sure to shape the dough into a thicker oval shape before baking.
Mistake: Bread is too thick
If the bread is too thick, it can be difficult to eat and can result in a dense texture.
Make sure that the dough is rolled out to the right thickness before baking. Use a rolling pin to help achieve an even thickness. Additionally, make sure that the dough has enough time to rise before baking to prevent it from becoming too dense.
By following these solutions, you can avoid common mistakes and achieve a delicious and authentic Sangak bread.
Variations of Sangak Bread
Sangak bread is a versatile bread that can be made with different variations. Here are some of the variations that can be made with the sangak bread recipe:
Whole Wheat Sangak Bread
Whole wheat sangak bread is a variation of the traditional sangak bread recipe that uses whole wheat flour instead of all-purpose flour. This variation is a healthier option for those who want to include more whole grains in their diet.
Sesame Seed Sangak Bread
Sesame seed sangak bread is a variation of the traditional sangak bread recipe that includes toasted sesame seeds on top of the bread. The sesame seeds add a nutty flavor and crunchy texture to the bread.
Za’atar Sangak Bread
Za’atar bread is a variation of the traditional sangak bread recipe that includes za’atar seasoning on top of the bread. Zatar is a Middle Eastern spice blend that includes thyme, sumac, and sesame seeds. This variation adds a savory and tangy flavor to the bread.
Cheese and Herb Sangak Bread
Cheese and herb sangak bread is a variation of the traditional sangak bread recipe that includes shredded cheese and herbs such as rosemary, thyme, and oregano. This variation adds a cheesy and aromatic flavor to the bread.
Garlic Sangak Bread
Garlic sangak bread is a variation of the traditional sangak bread recipe that includes minced garlic on top of the bread. This variation adds a pungent and savory flavor to the bread.
Overall, sangak bread is a versatile bread that can be made with different variations to suit different tastes and preferences.
Frequently Asked Questions
Where can I buy Sangak bread?
Sangak bread can be found at many Middle Eastern markets and bakeries. If you do not have access to a local market or bakery, you can also try ordering Sangak bread online from specialty food retailers.
What are the ingredients in Sangak bread?
The traditional ingredients in Sangak bread include wheat flour, all-purpose flour, yeast, warm water, and salt. Some recipes may also call for the addition of honey or olive oil.
What is the nutritional information for Sangak bread?
The nutritional information for Sangak bread can vary depending on the recipe and serving size. Generally, Sangak bread is a good source of carbohydrates and fiber. However, it is also relatively high in sodium.
Can Sangak bread be made gluten-free?
It can be difficult to make Sangak bread gluten-free due to the unique texture and structure of the bread. However, there are some recipes that use alternative flours such as rice flour or potato starch to make a gluten-free version of the bread.
What is the difference between Sangak and Barbari bread?
Sangak and Barbari bread are both traditional Persian breads, but they have some differences in texture and flavor. Sangak bread is thin and crispy with a slightly sour taste, while Barbari bread is thicker and softer with a slightly sweet taste. Additionally, Sangak bread is baked on a bed of small pebbles, while Barbari bread is baked on a flat surface.
Experience the unique taste and texture of Sangak, a traditional Iranian flatbread, with this authentic and simple recipe. Baked with whole wheat for a rich flavor and unique texture, this Sangak Bread Recipe is a must-try for all bread lovers.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/4 cups warm water (more if needed)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tbsp olive oil (optional)
- In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
- Make a well in the center of the flour mixture and pour in the yeast mixture. If using, add the olive oil.
- Mix until a dough forms. If the dough feels too dry, add a bit more warm water, a tablespoon at a time.
- Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours or until doubled in size.
- Preheat your oven to its highest setting, preferably around 475°F (245°C). If you have a pizza stone, place it in the oven. If not, an inverted baking sheet will do.
- Divide the dough into two equal parts. Roll out each portion into an oval shape on a floured surface. The dough should be quite thin.
- If you have small pebbles or stones (clean and safe for baking), you can place them on your baking stone or inverted baking sheet for the traditional texture. If not, you can skip this step.
- Place the rolled-out dough onto the stone or baking sheet and bake for 5-8 minutes, or until the bread is golden and has puffed up.
- Remove from the oven and cool on a wire rack.
- Serving Size: 1/8 of a flatbread
- Calories: 140
- Sugar: 0.5g
- Sodium: 440mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Sangak, Iranian Flatbread, Traditional Bread