Sankagk is one of the tastiest Persian bread (Naan) which is made with wholemeal wheat and plain flour and is baked on the hot pebble stones which gives special and unique texture and taste to bread. Yes hot pebble stones. Isn’t that amazing !!. Sangak was baked in Iran since 1500 years ago. In all traditional bakeries in Iran you can buy freshly baked naan Sangak which is baked on hot pebbles in an open tandoor تنور.
Sangak is a kind of triangular flat bread. Length of a naan Sangak is about 60 cm ( See the original photo from Sangak). Sangسنگ in Farsi language means stone and Sangak means little stone or pebble stones. نان سنگک naan sangak is a delicious accompaniment to kebab and abgoosht, or many other Persian dishes , also it is fantastic for breakfast with a cuppa tea, cheese, butter and honey. Yum
2 ½ cups warm water
3 cups whole meal flour
1 cup plain flour
1tbsp. dried yeast
4tbsp. sesame seeds
1 ½ tsp. salt
Pebble stone (fish tank stones) as much as cover surface of your baking tray
In a bowl, mix dried yeast with ¼ cup of warm water. Cover the bowl with a lid and Let it set for 5 minutes.
Dissolve salt in ½ cup of warm water and add it to yeast mixture. Let to rest for 10 minutes.
After 10 minutes, slowly add remains of water (3/4 cup) and two types of flours to the above mentioned liquid. Combine well. Now, you have smooth and soft dough.
In a large bowl with 2tbsp vegetable oil, place the dough. Let to rest for over night ( 7-8 hours).
Heat the oven to 260C. Spread all pebble stones (gravel stones) in the baking tray. Place the tray in the oven and let it get hot for 30 minutes befor baking Sangak.
After resting dough overnight, now we need knead the dough in a food processor or with hand for 15 minuteds. to prevent the dough from sticking to hand , grease your hand.
Once kneaded the douhg, Grease surface of working board. Place the dough on it and divide it into smaller dough pieces( 150g) each one.
The key for preparing the dough at this stage is: to keep your hands and the tray very wet.
Place one of small dough pieces on the wet tray. Use your wet hand and spread the dough and make it flat. . Sprinkle sesame seeds all over the dough.
Then, take out stone tray from the oven and gently slide the dough on the preheated gravel stones. As dough is wet, it will slip easily on the stones.
Bake it for 15-20 minutes.
Once it’s ready, upper side of bread is crispy and other side of bread is baked by hot stones. Remove from the oven, let it cool and then separate stones from the bread.
It is such beautiful, delicious and healthy bread. Rub the butter and jam or place some Fetta cheese on the bread and try it with a cuppa tea. You would love it. It goes wonderfully well with kebab or omelette as well.