Go Back
+ servings
Sangak (breakfast)

Sangak

Sangak is a traditional Persian Bread. It is very delicious and rich in nutrition. Sangak best accompanies most Iranian dishes. The main ingredients in cooking Sangak are flour and water.
No ratings yet
Print Pin
Course: Breakfast
Cuisine: Persian
Keyword: Sangak
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 259kcal

Ingredients

  • cup Sourdough starter
  • 1 cup Whole wheat flour
  • cup all-purpose flour
  • ¾ teaspoon sugar
  • ½ cup water
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 2 teaspoon sesame seeds

Instructions

  • Drag a medium-sized bowl, mix the sourdough starter, sugar, water, and flours with the use of a hand mixer.
  • Adjust the water according to sourdough starters being wet or dry; you need a sticky dough ( it is a little damper than other bread dough)
  • Take notice you shouldn`t knead the sough. Just mix your ingredients for some minutes until you have a smooth dough.
  • Cover your dough with plastic and let it stay at room temperature for almost 1 hour.
  • Add other materials like salt, oil, and water. Try to incorporate the added material without kneading the dough.
  • Stretch the dough and fold it several times
  • Cover it and let it rest for 30 min at room temperature.
  • Replicate steps 6 and 7 twice more.
  • After step 8, fold the dough, cover it and put it in the refrigerator all over the night.
  • When you are going to start baking the bread, get out the container from the refrigerator. Let it stay at room temperature for another 1 hour.
  • Fill your oven with pebbles. Reheat the oven up to 500`f.
  • Take a bowl of water and a tray to lay your dough on it.
  • Wet your hands and your tray, but not too wet.
  • Put enough amount of the dough on the tray.
  • Make a 15 inches long triangle.
  • Remove your triangle-shaped dough on the hot pebbles carefully.
  • Let it bake for 8-10 minutes.
  • Remove your baked bread out of the oven.
  • Be careful about hot pebbles that are stuck to your bread.
  • Repeat the steps for the rest of your dough.

Notes

Uniqop`s advice
  • Naan Sangak is better served fresh and hot. If it has got cold, reheat it in the microwave.
  • Sesame seeds make a pleasant taste. But make sure that they are not overcooked. So they can taste bitter.

Nutrition

Serving: 100g | Calories: 259kcal | Carbohydrates: 55.1g | Protein: 8.7g | Fat: 0.41g | Fiber: 1.3g | Calcium: 57mg | Iron: 2.35mg