Persian
VeganNan-e sangak
Pebble-baked whole-wheat flatbread
نان سنگک · Long whole-wheat flatbread baked on hot pebbles
Sangak means 'little stone': at bakeries in Tehran the dough is stretched onto a sloping bed of hot river pebbles inside a domed oven, and customers queue at dawn to carry home metre-long sheets folded over their arms, picking off the stones still stuck to the bread. It is a dimpled, chewy whole-wheat flatbread with a slight sourness and a toasted, blistered crust, eaten with cheese and herbs for breakfast or alongside kebabs. At home a tray of clean pebbles or a baking steel does the job. The common mistake is a stiff dough; sangak dough is very soft, almost a thick batter, which is what gives it its holes. Chef's tip: wet your hands well when stretching the dough onto the stones so it slides into a thin sheet without tearing.
- Prep
- 160 min
- Cook
- 35 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 430 kcal
Ingredients
- 14 oz wholemeal bread flour
- 3 ½ oz strong white bread flour
- 1 tsp instant dried yeast
- 1 ½ tsp salt
- 1 ¾ cups warm water
- 2 tbsp sesame seeds (optional)
For baking
- 4 ⅜ lb clean, smooth river pebbles (2–3 cm)washed, or use a baking steel
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Method
0/5 doneStep 1: Mix the 14 oz wholemeal bread flour, 3 ½ oz strong white bread flour, 1 tsp instant dried yeast and 1 ½ tsp salt in a large bowl. Pour in the 1 ¾ cups warm water and stir with a wooden spoon for 3–4 minutes into a sticky, very soft dough. Cover and leave for 2 hours at room temperature, until doubled and bubbly.
125 minStep 2: Spread the 4 ⅜ lb clean, smooth river pebbles (2–3 cm) in a single layer on a large baking tray, put it on the lowest oven shelf and heat the oven to its highest setting, at least 475°F, for 45 minutes.
45 minStep 3: Divide the dough into 4 with wet hands. Lay one piece on a wet, upturned tray or floured peel and stretch it into a long oval about 1 cm thick. Press your fingertips into it all over to make deep dimples, and sprinkle with 2 tbsp sesame seeds if you like.
5 minStep 4: Slide the dough onto the hot stones in one movement. Bake for 6–7 minutes, until the top is blistered and browned in spots and the base is crisp. A common mistake is opening the oven early; it lets the heat out before the bread sets.
7 minStep 5: Pull the bread out, shake or pick off any stuck pebbles, and wrap it in a tea towel. Repeat with the rest, reheating the stones for 5 minutes between loaves. Eat warm the same day.
20 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 16 g
- Carbs
- 86 g
- Fat
- 3 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e sangak take?
- About 195 minutes in total: 160 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
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