Things to know about Naan-e Sangak Recipe
In Persian ‘Sangak’ means ‘Pebbles’. With a history of origin in 200 AD, this bread is specially prepared on hot pebbles in a furnace. In Ancient times the dish was reserved for the nobility and military. Undoubtedly it’s the most famous bread in Iran. The bread retains the softness and rich flavor. People believed that the quality and nutritional value of this bread is more because it is baked on stones, even some physicians in ancient times prescribed it as a treatment for some conditions. It’s a popular choice for breakfast, served with kebab and sweets like honey and jams.
Delicious Iranian Traditional Bread Baked on Pebbles. Authentic Recipe of Naan-e Sangak.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 500 grams (1.1 lb) Flour
- 300 mL (10.14 floz) Water Lukewarm
- 200 mL (6.76 floz) Water For the yeast
- 1 tbsp Yeast
- 1 tsp Salt
- 1 tbsp Sesame Seed
Instructions
- Prepare 20-30 pcs of pebbles. Add if needed.
- Mix yeast with water and leave for 5 minutes to activate.
- In a large bowl, combine flour and salt. Add in the yeast mixture.
- Slowly add the remaining water. Knead the dough until smooth.
- Transfer the dough into a clean bowl, cover with a plastic wrap and let it rest for 7-8 hours in a cool place or refrigerator.
- Knead the dough for about 15 minutes by hand or you can use a stand mixer with a hook attachment.
- If it sticks to the hands, grease your hands with some oil.
- Now heat the pebbles and place them in the oven, you can use a baking tray for them.
- The dough will be sticky at this point, keep a bowl of water to wet your hands.
- Take a fistful of dough, take the baking tray with pebbles, and spread the dough on the stones.
- You can also grease the stones with butter to prevent it from sticking
- After you place the dough, sprinkle sesame seeds on top.
- Bake it for 5-10 minutes or until the edges are brown.
- Flip the bread and cook on the other side.
- Once brown spots appear on both sides, remove them from the pebbles.
- Your bread is ready for serving.
— Specific Atributes of This Recipe:
Nutrition
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
AR000462