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Sangak: recipe illustration
Everyday meals

Sangak

A traditional Iranian bread baked on hot pebbles, recognisable by its long, wavy shape and a crust dotted with stone marks. It is eaten still warm, straight from the oven, with cheese and herbs.

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Ingredients

Ingredients

Optional extras

Nutrition facts

295 kcal per serving

Protein
11.9 g
Carbohydrates
57.3 g
of which sugars
2 g
Fat
0.9 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, yeast, sugar and salt, then pour in the lukewarm water and knead for 10 minutes until supple.
  2. Leave to rise for 1 hour, covered, until doubled in size.
  3. Divide the dough into 2 and stretch each piece into a long strip about 40 cm, pulling it with your fingers to make it very thin.
  4. Place clean river pebbles or a stone slab at the bottom of the oven and heat the oven to 280 °C for 45 minutes.
  5. Slide the dough onto a floured board, then onto the hot stones, letting it ripple.
  6. Bake for 3 to 4 minutes until golden bubbles appear, then lift out with a peel.
  7. Serve immediately, while still warm.

Variations and tips

Wholemeal sangak. Replace 100 g of white flour with wholemeal flour for a more rustic taste.

Using what you can find. If you have no stones, bake the sangak on a very hot pizza tray, turning it halfway through.

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Original Ecomely recipe.