A recipe of ancient Persian bread that is baked on hot pebbles. This delicious Naan-e Sangak is popular for its unique texture and cooking method.
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 Naan-e Sangak was reserved for the nobility and military.
Undoubtedly Naan-e Sangak is the most famous bread in Iran. The bread retains its 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 —
- 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
- 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:
What to serve with Naan-e Sangak?
You can serve it with kebabs, butter, cheese, honey, or jam and pair it with a cup of tea.
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