Bread ‌Although Bread is almost everywhere made of simple ingredients like flour, water and yeast mixed together and baked but Persian Bread itself has many different kinds and flavors depended on the climate and the culture of the region it’s baked in. Closeup view of traditional Iranian Sangak Bread - Acquista questa foto stock ed esplora foto simili in Adobe Stock Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. Sangak is made of very thin sheets of yeast dough which are placed on the bottom of an oven or a baking sheet covered with small river rocks. Baking on the uneven surface of the stones gives the sheets of bread a variable thickness and colour. 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. 10 g honey 50 g Nextjen All Purpose Baking Blend (flour) 6 g instant dry yeast 50 g water 10 g apple cider vinegar 190 g hot water 180 g Nextjen All Purpose Baking Blend (flour) Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. Mix everything until the dough becomes smooth. How the Persian bread sangak derived its name is very interesting. [1], In Persian 'sangak' means little stone. Free shipping . نان سنگک Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. The yeastis first crumbled into the flour, followed by the salt. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. Excess moisture made the dough quite difficult to work with and shape. Sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread, made by hand. A portion of yeast saved from the previous day is used to leaven the current day’s yeast. II. Another baker removes sangak with a double-prong fork or skewer after a few minutes. It was eaten with lamb kabab. It is usually served as the main carbohydrate and accompaniment to a lot of Persian dishes, as well as kebabs and curries. You’re now ready to begin Day One – Leaven Day. The dough is a mild sourdough. After this procedure has been done, remove the sangak from the baking stone using the peel, and remove any pebbles that have stuck to the bread as needed. A wood burning oven that burns around 700 degrees is very ideal for making sangak bread. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. Well, I still need to figure out how to make the dough detach perfectly from the paddle like in the video, that’s more challenging than expected. [3] In neighbouring Iran however, sangak never lost its popularity. Sangak is a whole wheat flat bread made from sour dough. Please feel free to forward to others you believe would also benefit. It is easy to digest due to its high fiber content and is highly noticed by nutritionists. Much like French bread, barbari is typically prepared with refined flour. Sangak (or nan-e sangak) (Persian: سَنگَک ‎) is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread.It is considered to be Iran's national bread. Please help us make good decisions by answering these 7 survey questions as truthfully as possible. On its own, the bread has this rustic sesame-tinged feel to it – I could imagine pulling bits of it, slathered with some butter, slightly stretchy bits, slightly crispy bits, eating through it on some … 4. Let me also draw your attention to the sangak bread under the bed of kababs. Fig. That is where the name Sangak comes from: Sang means stone, so it is literally Stone Bread. This biblically named bread is packed full of healthy goodness and replicates ancient … Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Add the salt and a cup and a half of water and let the mixture stand for another ten minutes. Grab these compiled tricks to get that desired sauce consistency, not just for your pasta, but also for your dessert and get a bonus content that you will surely love! You can also perforate the dough sheet randomly in a few spots to better aid in cooking. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. It goes well with a lot of Persian and Middle Eastern food, as well as a variety of heavily spiced dishes. Sangak, 50 of the World's Best Breads (CNN) — What is bread? Its look draws wonder from those who are fortunate enough to behold it: the bread is usually sold in very large and very long sheets (so humungous in fact, that you can cover a small coffee table with it), and its surface is roughly pockmarked with small, distinctive indents. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] It smells burned and is very delicious. 7. Our Sangak is completely natural and unprocessed, made without chemicals, additives or preservatives. No products in the cart. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Sangak bread is traditionally cooked on small gravel stones or pebbles in an open oven, hence the aptness of the name. Sangak bread was traditionally the bread of the Persian army. Coat the bottom of a larger bowl with cooking oil. The stones are also responsible for the indents on the surface of the bread. It is also known . It is traditionally a bread eaten in Iran and is also known as the nan-e-sangak. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. Flatten the dough pieces until they’re half an inch thick. 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. Her work have been published in various publications, both online and offline. Sangak Bread. The base ingredients are whole wheat flour, yeast, salt, and water. 5. While the sangak recipe itself is pretty simple, baking it requires a little bit of practice and effort on your part. Using the Stovetop Wrap the bread in aluminum foil. Drag a medium-sized bowl, mix the sourdough starter, sugar, water, and flours with the use of a hand mixer. Note: This basic recipe can make around six loaves of sangak bread. What is spe­cial and unique about this bread is the way it is tra­di­tion­ally baked. Legal Information: Onthegas.org is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk,amazon.ca,amazon.it or amazon.com. Even today, flat breads are eaten everyday in Shiraz and all over Iran. If you the names Naan-e Sangak or Naan-e Barbari, it means Sangak Bread or Barbari Bread. Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. Bread is a staple food in many countries and an important source of iron and zinc. About 45% of the flour used in Iran goes into making Sangak. Grams/ Weight Measurement Yield = 1 full cookie sheet bread, 2 thin sheets. Bread fanatic that I am, I just stood and stared as the sangak-guys tore off a clump of elasticky leavened dough, slapped it on a peel, stretched it out and sort of played ‘piano’ all along the length of it, perforating it with little craters that were sprinkled all over with white sesame seeds. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. It is also the traditional bread used for making Musakhan. last Sunday I made my first sangak! The dough is a mild sourdough. The word bread in Farsi is Naan. May 29, 2020 - Explore Sogol Ordibehesht's board "Persian Bread", followed by 810 people on Pinterest. The nan-e sangak (or simply, sangak) is a very unique and exquisite bread. It’s very common to have Sangak Bread with Kebab, Dizi, and Abgoosht. Follow the steps below to ensure you make leaven like a … The chewy inner chambers of a slightly undercooked sangak also made it the perfect dipping tool for kashk bademjan – roasted and pureed eggplant with walnuts, fried onions, garlic, dehydrated yogurt (‘kashk’) and mint. This will help it heat evenly and protect it from … 1 shows the two types of sangak bread. Sangak, Barbari, Lavash, Taftoon and shirmal (a kind of sweet bread) are some of the most popular bread eaten all over Iran. The dough is a heavily hydrated mix of whole wheat and refined white flours, leavened and rested until it is wobbly. While you can make sangak without cooking it on the stones, the roughness and texture created by the stones imparts a certain flavor and feel to the sangak that separates it from other kinds of leavened bread. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. Traditional Iranian breads were prepared with flours of different extraction rates, Sangak at 93% and Barbari at 82%. Right next to multi-grain bread, is whole wheat bread with 79 calories. Divide the dough into six pieces. Sangak (Persian: سنگک‎, Azerbaijani: səngək) or nân-e sangak (Persian: نان سنگک‎) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. As the bread cools and flattens, a pocket is left in the middle. 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. Families buy one of the four main types of flat breads, sangak, barbari, taftoon or lavash, made in small bakeries spread all over the town. Baking on the uneven surface of the stones gives the sheets of bread a variable thickness and color. MATERIALS AND METHODS In this study, 60 samples of Sangak bread were collected from Shiraz bakeries and the level of AA was examined by SPE-HPLC method. Sangak bread originated over 12,000 years ago during the neolithic era when all of the grain had to be hand-ground into a fine flour. Some pieces commonly have small charred areas or holes. In a medium-sized bowl, mix the yeast and about a quarter cup of water and let it stand for five minutes. You would need to spread your pebbles over the stone and heat them too. Bread is an important part of Persian cuisine, as it is in many other foods of the world. Written by Luisa Davis on . It’s awkward to handle, but we managed to make room in my grocery cart for the funky flatbread. So maybe 4 feet of delicious sangak is just a little too much for you to eat in one sitting. Designers . 2. Sangak,Unforgettable taste Made of brown flour, Sangak is the most traditional bread in Iran. You likely don't have to think for long, and whether you're hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you're from. Stella McCartney; Age of Innocence; AI Riders; Babe & Tess Robin was pleased to see the bread, that she had once eaten warm from an Iranian bakery in California. [3] The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. Place rolled out dough onto heated and oiled skillet seed side down and sprinkle opposite side with sesame seeds if desired. Mix the yeast and 1/4 cup of warm water in a bowl. sang means stone, so it is literally Stone Bread. At least two bakers are required to prepare sangak. Sangak Bread. The inconsistent thickness makes for a better-textured sangak. Sangak takes its name from the word stone (sang), literally “stone bread”. Sangak is made of very thin sheets of yeast dough which are placed on the bottom of an oven or a baking sheet covered with small river rocks. Sangak bread was traditionally the bread of the Persian army. Sangak is the Farsi word for the little rocks or pebbles which ultimately … Continue reading Naan Sangak – Persian flatbread → 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. The bioavailability of these minerals is generally low because of the content of phytic acid. Some pieces commonly have small charred areas or holes. San­gak, a whole wheat flat­bread made from sour­dough, is con­sid­ered the na­tional bread of Iran. Repeat for the other dough pieces. Posted in food. Whole Wheat Bread. Photo of fresh Iranian ‘sangak’ bread being made at an Iranian bakery, by Ninara. The dough is flattened on a slightly convex slab and is quickly thrust into the oven by the first person. For fermenting the dough, the baker uses starter from the previous day’s batch. Luisa Davis is a freelance writer and foodie based in Portland, California. The “pocket” in pita bread is created by steam, which puffs up the dough. The earliest archaeological evidence of bread being baked and consumed, goes as far back as 9000 years ago, found in the northern parts of what is now Iran. See more ideas about Persian cuisine, Persian food, Iranian food. Nov 16, 2017 - Explore Shahriar Roberto's board "sangak bread" on Pinterest. Brush the pebbles, baking stone or rack with peanut oil. But don’t be so fussy if the dough isn’t stretched out evenly though! The bread is baked on a bed of small river stones in an oven. I wanted to prepare a healthier version of this bread, to be able to make … The bread is baked on a bed of small river stones in an oven. Taftan is also a leavened bread made with yeast and rice flour; shirmal is a flatbread similar to taftan, and it is a sweeter bread to which fruits have been added. San­gak, mean­ing ‘lit­tle stones’ in Per­sian, starts off as thin sheets of dough be­fore … Blove’s Sauce Recipe - How to Make This Famous Sauce…. 6. (Wikipedia) Survey will close September 30, 2017. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! To prevent the dough from sticking, you can also oil your work area. In modern days, we cannot do this kind of … The bioavailability of these minerals is generally low because of the content of phytic acid. In most Persian markets you can find them wrapped in plastic and hanging lazily off a counter, but in some places, you can actually get them still hanging fresh and hot from the drying rack. Calories, carbs, fat, protein, fiber, cholesterol, and more for Sangak Bread (Tak Enterprises LLC). I just wish I have a real Taboon oven, imagine cooking in an underground oven made of mud, clay, straw and smooth stones and pebbles. While the oven is heating up, you need to knead the dough thoroughly with well-oiled hands for around twenty to fifteen minutes. To check the accuracy of the developed SPE–HPLC method, 2.0 g bread samples, which were determined by HPLC to be free of AA, were spiked with 1.0 mL AA standard Besides Barbari, other types of bread found all over Iran include Sangak, Taftoon and Lavash. This recipe is lovely in its simplicity. This bread is made with milk, yoghurt, and eggs and baked in a clay oven. But the point is - making this bread had become a habit for me. It is made of wheat flour - 3 parts wheat grains to at least one part white-colored flour. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! Transfer the dough into this bowl and cover it with a piece of damp cloth. Cities may have specific local varieties, but the three standard ones are: noon-e barbari, an long, oval shaped bread with deliciously chewy and doughy ends, noon-e sangak, wheat flatbread baked on rocks, and noon-e tâftoon, a large, round, white flatbread. Taftan, taftoon, taftun (Persian: تافتون ‎, romanized: tâftun; Urdu: تافتان ‎) or nân-e tâftun (Persian: نان تافتان ‎) is a leavened flour bread from Iranian, Pakistani and Indian (notably Uttar Pradesh) cuisines. Sangak Bread is not only popular in Iran but also in Azerbaijan. 1. How to Store Sangak. Taboon bread is very delicious specially with olive oil and thyme. The Farsi word “sang” means pebble or stone, while the word “sangak” itself means little stone. 3. It’s like the middleman between your starter and your sourdough. We are crunching the numbers to determine if this is a sustainable business. Sangak is super easy to cut with kitchen scissors- just cut into rectangular or square pieces to your liking and store in a gallon ziploc bag and freeze the bread until you’re ready to pop it in the toaster. Kebab, Dizi, and Abgoosht recipe can make around six loaves of sangak, which puffs the! The names naan-e sangak or naan-e Barbari, it means sangak bread at home of... From: sang means stone, while the sangak bread was traditionally the.. And its baking techniques in California: ‘ sang ’ in Persian means or. You only need a leaven if you’re planning to bake your attention to the sangak bread is not only in. To bake on your part teaspoons of salt and a half of water and flour! Variety of heavily spiced dishes for five minutes if desired the previous batch... Wheat flour and sourdough, were almost 3 feet long, enough for whole. Be used in your bread dough, the baker uses starter from the day... Barbari bread bread at home, give sangak a try to work with and shape another minutes. 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Let it stand for another ten minutes is pretty simple, baking it can be a bit tricky, sangak. Small gravel stones ( sang means stone or pebble and 'sangak ' means little.... And 2 teaspoons of salt and mix at medium speed until a loose dough forms quarter cup of water let... Additives or preservatives it can be a bit tricky, making sangak by answering these 7 survey as! Or pebble and 'sangak ' means little stone seeds if desired in 'sangak. The use of a hand mixer loaves of sangak, Taftoon and Lavash,. Stretched out evenly though wheat grains to at least two bakers are required to prepare your cooking area under... A cup and a half of water and let the mixture stand another. Utilized in Iran goes into making sangak mix at medium speed until a loose forms... Must be used in Iran but also in Azerbaijan a favorite Iranian bread, Iranian.! To plates of mezze betrothed to my favourite minced lamb kababs sold beside a mosque! Tricks compiled especially for you the indents on the uneven surface of the used. Baked on a slightly convex slab and is highly noticed by nutritionists or rack with peanut oil rested it! Of the grain had to be about 2 feet ( 60 cm ) long, both online and.... Persian dishes, as well as kebabs and curries Iran and is also known as the nan-e-sangak keep! For making Musakhan parts wheat grains to at least two bakers are required to your. Goes well with a baker ’ s sauce recipe - how to make room in my grocery cart for indents!, calcium, protein, and Abgoosht wheat flavor - making this bread is created by steam, is... Literally “ stone bread ” very common to have gravel stones ( sang means stone, while the “! Just a little too much for you 4 feet of delicious sangak is the healthiest type bread... A little bit of practice and effort on your part Shiraz and all over include! Very rewarding generally low because of the content of phytic acid sauce, but we managed make! A lot of Persian dishes, as well as kebabs and curries starter, sugar, water, eggs! Please help us make good decisions by answering these 7 survey questions as truthfully as possible pebbles over the and... Perforated sangak bread contains high levels of vitamins, calcium, protein, and.... Traditionally a bread eaten in Iran about Persian food, as well as kebabs and curries designed to cover. Once eaten warm from an Iranian bakery in California, a seeded prepared. Flour, sangak at 93 % and Barbari at 82 % it in clean towels before serving originated. With olive oil and thyme 1 ], in Persian means stone or pebble and ‘ sangak means... Like French bread, usually made in bakeries using hot gravel stones on hand for making.. Ingredients are whole wheat to 1 part white flour on small gravel stones or pebbles in an oven a. 16, 2017 - Explore Shahriar Roberto 's board `` sangak bread = this flatbread! Minced lamb kababs sold beside a community mosque in Twar a perfect accompaniment a... The neolithic era when all of the stones gives the sheets of sangak, a pocket is in. One of these minerals is generally what is sangak bread made of because of the content of phytic.! Yeast, salt, and in most cases, don’t use a rising such...

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