Recipe Ingredients * 1 tablespoon Dry yeast * 2 1/2 cups Warm water * 3 cups Whole wheat flour (sifted) * 1 cup Strong white flour * 4 tablespoons Sesame seeds * 1 1/2 teaspoon Salt * cooking and peanut oil, as needed * baking ��� Daily Goals. The bread is baked on a bed of small river stones in an oven. Sangak bread was traditionally the bread of the Persian army. Log Food. Mix the yeast and 1/4 cup of warm water in a bowl. No, Cyrus, you are wrong. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds. Mar 23, 2014 - This Pin was discovered by TTBB. It is considered as one of the national breads of the Iranian cuisine. Mix the yeast and 1/4 cup of warm water in a bowl. The name means "little stones" and the full name of the bread, "nan-e sangak" translates to "little stone bread." ���Sangak��� bread was traditionally the bread ��� The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! Sangak Sangak - Persian Bread. It is mentioned for the first time in the 11th century. There are, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is seed bread (this is, topped with poppy seeds and/or sesame seeds). 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. The bread was usually baked in an earthenware oven lined with small pebbles or stones. But all of that pales in insignificance when compared to the bread: sangak. Sangak: Long, Iranian Flatbread. Sangak (or nan-e sangak) is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread.It is considered to be Iran���s national bread. Fat 66g. Its name consists of two parts: ���Sang��� in Persian means stone or pebble and ���sangak��� means little stone. The reason for this goes back to the way this bread has been traditionally baked: on a bed of hot tiny river stones in an oven. Your needs are deep, and their simplicity is as deceptive as a shy glance from under dark lashes. your own Pins on Pinterest About 45% of the flour used in Iran goes into making Sangak. The bread is baked on a bed of small river stones in an oven. Naan-e Sangak or Noon-e Sangak is a favorite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. It is made from wheat flour - 3 parts whole wheat to 1 part white flour. Some of them are well known in every corner of Iran, like Barbari, a bread came with the dynasty of Qajar in the 19th century, Taftoon which is often flavored with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds, or Sangak known as the highest quality Iranian bread invented by Sheikh Bahai in 17th century made on the bed of small stones. [1] History. Pin by maryam sarshar on PERSIA- palooza | Persian food, ��� This video is shows bakers making it from scratch in Tajrish, Tehran. The sangak is the staple of the Iranian army even today. Calorie Goal 1,880 cal. Our Sangak Bread Bakery is the first and only Traditional Persian Bread Bakery in Australia, We makes everything by hand in the unique traditional way and using the best possible ingredients to bring you the one of the Testy & Healthy Persian Bread on your table to enjoy it every day. Sodium 2,255g. 1 / 67g left. Sangak: Traditional, Nutritious Bread of Iran ��� 8 % 1g Fat. 79 % 23g Carbs. Sangak is a type of Iranian bread, a flat bread baked in a unique way. TEHRAN(Basirat): Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country��� national bread. 14 % 4g Protein. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Historical documents show that this bread was probably invented by the scholar and chief architect Shaykh Bahai during the Safavid dynasty. Glorious, doughy but crunchy, lightly topped with sesame seeds, sangak is a traditional Iranian flatbread, under $3 a pop, and delivered in brown paper wrapping, still piping hot from the giant stainless steel oven it just emerged from. A portion of dough saved from the previous day is used Ingredients Used and Popular Sangak Recipe. I live in Michigan and want to have sangak. The bread is usually made by mixing three parts of whole wheat flour to a part of white flour. Discover (and save!) It is made with wholemeal flour and is backed on hot pebbles..... *-sangak ��� Sangak, a thin and flat bread, is one of the most common and popular breads in Iran. Today you want only sangak, but tomorrow [���] How does this food fit into your daily goals? Cyrus wrote: My needs are quite limited. 120 / 2,000 cal left. Sangak is a popular bread in the Iranian Cuisine. 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. Sangak (Persian: 卍��彌沕 ��� ���, Azerbaijani: S��ng��k; or nan-e sangak ��碼�� 卍��彌沕) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. 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