I really wanted to try making sangak since my family loves it and it seemed like a good project to tackle while we’re stuck at home, but had pretty much given up on finding a good recipe for it online… and then you came through with this gem! I purchased my pebbles from a Home and Garden store, washed them thoroughly, and tested them in the oven to make sure that they were suitable for this purpose. We also sprinkled ours with nigella seeds since we love that flavor, and the kids had a lot of fun helping me prepare the rocks and watching the wet dough sizzle as I draped it over the hot stones. Some of them seemed so strange that I rolled my eyes and spared myself from even trying! One of these is Sangak, which is truly unique in both its flavor and its baking techniques. This delicious bread gets its texture and delicious golden colour from the roomal it's coated in. Gently pull the plate back in a smooth slow motion as the rest of the dough slides and lands on the pebbles. Hi Molly. When I approached her about Persian breads, she graciously shared her knowledge, technique and recipe with me. That definitely helped! room temperature, adjust volume as needed. I feed my sourdough practically daily so when it is time to bake bread of any kind, it is ready to go. Depending on the hydration level of your sourdough and percentage of the whole wheat you use you will need about 90-100 grams of sourdough starter. Easy! If you're kneading the dough by hand and it is sticky, put some flour on your hands and the surface you're kneading on. In a medium sized mixing bowl, combine the sourdough starter, flours, sugar and water using a spatula or a fork. Fill a baking sheet with pebbles (see notes below) and place on the lower rack of the oven. Subscribe to get notified of the latest posts. Once removed from the hot tray, then I can take my time removing the pebbles! Do not be surprised to find small pieces of pebbles still stuck to the bread! When baked in a traditional Noonvaie (bakery in Farsi), Sangak is a particularly large bread: about 3 feet long by 1 foot wide. It is considered to be Iran's national bread. Carefully remove the HEAVY tray full of HOT pebbles from the oven and get ready to transfer the dough onto the tray. The bread is baked on a bed of small river stones in an oven. Include your email address to get a message when this question is answered. One last time, fold the dough a couple of times, cover and allow to rest for 30 minutes. When you are ready to bake the bread, remove the dough from the fridge. I think switching to smaller rocks/pebbles will just make it easier to remove the cooked bread from the tray, but not spare us from having the rocks sticking to the bread. Cut the dough in half, keep covered in the same container and allow to sit at room temperature for 1 hour. We used fairly large rocks since that’s what we had on hand, but I think it would have been easier to separate the cooked bread from the stones if they had been a little smaller–I see why the key word here is “pebble.” Or maybe I was just too impatient and should have let it cool a bit longer. Hi Elizabeth, the true Sangak bread will always have a sourdough component to it. The bread should be mottled brown as shown in the picture. Do not be fooled, I have no claims of having perfected this bread recipe. Place on a cutting board until you can remove the pebbles without burning yourself. Alanna, I am so thrilled that you ventured out and gave this humble Sangak bread a try and turned into a family activity! Herzlich Willkommen bei Sangaki! I really want to make this but I don’t have sourdough starter. This article has been viewed 12,091 times. Make sure you don't get the plate too wet, however. Post was not sent - check your email addresses! Sangak has a higher ratio of whole wheat to all-purpose flour and is naturally leavened by a sourdough starter instead of yeast. Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. a plain rectangular Iranian whole wheat leavened flatbread. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d0\/Make-Iranian-Bread-Step-1.jpg\/v4-460px-Make-Iranian-Bread-Step-1.jpg","bigUrl":"\/images\/thumb\/d\/d0\/Make-Iranian-Bread-Step-1.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e6\/Make-Iranian-Bread-Step-2.jpg\/v4-460px-Make-Iranian-Bread-Step-2.jpg","bigUrl":"\/images\/thumb\/e\/e6\/Make-Iranian-Bread-Step-2.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/dd\/Make-Iranian-Bread-Step-3.jpg\/v4-460px-Make-Iranian-Bread-Step-3.jpg","bigUrl":"\/images\/thumb\/d\/dd\/Make-Iranian-Bread-Step-3.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5d\/Make-Iranian-Bread-Step-4.jpg\/v4-460px-Make-Iranian-Bread-Step-4.jpg","bigUrl":"\/images\/thumb\/5\/5d\/Make-Iranian-Bread-Step-4.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5f\/Make-Iranian-Bread-Step-5.jpg\/v4-460px-Make-Iranian-Bread-Step-5.jpg","bigUrl":"\/images\/thumb\/5\/5f\/Make-Iranian-Bread-Step-5.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-5.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c1\/Make-Iranian-Bread-Step-6.jpg\/v4-460px-Make-Iranian-Bread-Step-6.jpg","bigUrl":"\/images\/thumb\/c\/c1\/Make-Iranian-Bread-Step-6.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-6.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4c\/Make-Iranian-Bread-Step-7.jpg\/v4-460px-Make-Iranian-Bread-Step-7.jpg","bigUrl":"\/images\/thumb\/4\/4c\/Make-Iranian-Bread-Step-7.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-7.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b3\/Make-Iranian-Bread-Step-8.jpg\/v4-460px-Make-Iranian-Bread-Step-8.jpg","bigUrl":"\/images\/thumb\/b\/b3\/Make-Iranian-Bread-Step-8.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-8.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/54\/Make-Iranian-Bread-Step-9.jpg\/v4-460px-Make-Iranian-Bread-Step-9.jpg","bigUrl":"\/images\/thumb\/5\/54\/Make-Iranian-Bread-Step-9.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-9.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bc\/Make-Iranian-Bread-Step-10.jpg\/v4-460px-Make-Iranian-Bread-Step-10.jpg","bigUrl":"\/images\/thumb\/b\/bc\/Make-Iranian-Bread-Step-10.jpg\/aid4246817-v4-728px-Make-Iranian-Bread-Step-10.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"