description Sangak Overview
Sangak is a traditional Iranian flatbread known for its distinctive shape and preparation method. The bread is baked from sourdough whole wheat flour directly on a bed of heated river pebbles in a clay oven. This technique creates a dimpled, textured surface and crisp bottom, while the bread itself is long and rectangular. Originally baked for the Persian army, sangak is now a staple in Iranian cuisine, typically served with kebabs or used to scoop up dips and stews.
help Sangak FAQ
Why is Iranian Sangak bread covered in little dimples?
The signature dimples in Sangak are created by pressing the dough with fingertips before baking to ensure even heat distribution. These indentations also help the dough maintain its structure while baking directly on the hot surface.
What kind of surface is Sangak bread traditionally baked on?
Sangak is uniquely baked directly on a bed of heated river pebbles or small stones inside a traditional oven. This method gives the Iranian flatbread its distinctive textured bottom and crispy crust.
Is Sangak a leavened or unleavened flatbread?
Sangak is a naturally leavened flatbread that relies on a sourdough starter for its rise. This fermentation process gives the dough its characteristic sour flavor profile before it hits the oven.
What is traditionally served with Sangak bread in Iran?
In Iran, Sangak is often served as a large, shareable bread meant to be torn and used to wrap kebabs or soak up stews. Its chewy texture and large size make it a staple accompaniment for traditional meat dishes like Chelo Kebab.
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