Also, you would need to have gravel stones on hand for making sangak. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Sangak bread was traditionally the bread of the Persian army. 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. San­gak, a whole wheat flat­bread made from sour­dough, is con­sid­ered the na­tional bread of Iran. This bread is made with milk, yoghurt, and eggs and baked in a clay oven. Baking fresh Sangak bread daily is a labor of love. The “pocket” in pita bread is created by steam, which puffs up the dough. While sangak bread is best served hot and fresh, you can keep it warm by wrapping it in clean towels before serving. 5. It was eaten along with lamb kabab. San­gak, mean­ing ‘lit­tle stones’ in Per­sian, starts off as thin sheets of dough be­fore … Transfer the dough into this bowl and cover it with a piece of damp cloth. It is also the traditional bread used for making Musakhan. Posted in food. The yeastis first crumbled into the flour, followed by the salt. 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. In a medium-sized bowl, mix the yeast and about a quarter cup of water and let it stand for five minutes. The inconsistent thickness makes for a better-textured sangak. Fret not, the ingredients for sangak bread are common kitchen staples that you can buy anywhere. Sangak is a type of Iranian bread, its flat triangular or rectangular in shape bread made to be about 70-80 cm long baked in a unique way. The nan-e sangak (or simply, sangak) is a very unique and exquisite bread. Place rolled out dough onto heated and oiled skillet seed side down and sprinkle opposite side with sesame seeds if desired. Sangak,Unforgettable taste Made of brown flour, Sangak is the most traditional bread in Iran. Her work have been published in various publications, both online and offline. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! This recipe is lovely in its simplicity. See more ideas about Persian cuisine, Persian food, Iranian food. Sangak which is made of brown flour, is the most traditional bread in Iran.The oven is a dome shaped hole with a surface of pebbles and stones. 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. It goes well with a lot of Persian and Middle Eastern food, as well as a variety of heavily spiced dishes. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. Sangak is a tangy sourdough bread. The bread has always been widely eaten in the territory of present day Azerbaijan, but following the Soviet takeover in 1920, it became less common. At least two bakers are required to prepare sangak. It smells burned and is very delicious. Sangak is the Farsi word for the little rocks or pebbles which ultimately … Continue reading Naan Sangak – Persian flatbread → Excess moisture made the dough quite difficult to work with and shape. [3], https://en.wikipedia.org/w/index.php?title=Sangak&oldid=996749638, Articles containing Persian-language text, Articles containing Azerbaijani-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 December 2020, at 12:00. While the oven is heating up, you need to knead the dough thoroughly with well-oiled hands for around twenty to fifteen minutes. 2. It’s very common to have Sangak Bread with Kebab, Dizi, and Abgoosht. I bet the food and bread will smell totally different and will definitely get this earthy smell that you might get from a traditional clay pot. Divide the dough into six pieces. Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Sangak Bread is not only popular in Iran but also in Azerbaijan. Traditional Iranian breads were prepared with flours of different extraction rates, Sangak at 93% and Barbari at 82%. See more ideas about persian food, bread, iranian food. 6. No products in the cart. This replaces the use of yeast or baking powder bought from the store. TEHRAN(Basirat): Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country’ national bread. Bread is a staple food in many countries and an important source of iron and zinc. Each bakery specializes in one type of bread. Let me also draw your attention to the sangak bread under the bed of kababs. This nan-e-sangak or “bread of little stones” is betrothed to my favourite minced lamb kababs sold beside a community mosque in Twar. The dough is flattened on a slightly convex slab and is quickly thrust into the oven by the first person. Sangak is definitely an oblong Iranian flat bread designed to actually cover 2 ft (60 cm) lengthy. II. 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. An added bonus is that this bread is a great source of magnesium because of its whole grains! What is spe­cial and unique about this bread is the way it is tra­di­tion­ally baked. We are crunching the numbers to determine if this is a sustainable business. If you’re tired of eating your regular old sliced white bread at home, give sangak a try. It is also known . Transfer the dough sheet into the baking stone and cook for about a minute while pressing on it with a baker’s peel. It’s awkward to handle, but we managed to make room in my grocery cart for the funky flatbread. Stella McCartney; Age of Innocence; AI Riders; Babe & Tess The stones are also responsible for the indents on the surface of the bread. It is easy to digest due to its high fiber content and is highly noticed by nutritionists. Sangak (سنگک) or nân-e sangak (Persian: نان سنگک‎) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. 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. Nov 16, 2017 - Explore Shahriar Roberto's board "sangak bread" on Pinterest. Each soldier carried a small quantity of pebbles which at camp were brought together with the "sangak oven" and used to cook the bread for the entire army. Sangak is a type of Iranian bread, its flat triangular or rectangular in shape bread made to be about 70-80 cm long baked in a unique way. 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) The bioavailability of these minerals is generally low because of the content of phytic acid. Posted on March 21, 2014. Sangak bread contains high levels of vitamins, calcium, protein, and iron. The perforated sangak bread at the new Abshar restaurant makes for a perfect accompaniment to plates of mezze. Designers . The word bread in Farsi is Naan. It is mentioned for the first time in the 11th century. Don’t have a Persian market near you? Bread is a staple food in many countries and an important source of iron and zinc. 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. Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] It is made from wheat flour - 3 parts whole wheat to 1 part white flour. The dough is really a mild sourdough. The name means “little stones” and the full name of the bread, “nan-e sangak” translates to “little stone bread.” Free shipping . It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. sangak bread = This Iranian flatbread is about two feet long, enough for the whole family. That is where the name Sangak comes from: Sang means stone, so it is literally Stone Bread. Taboon bread is very delicious specially with olive oil and thyme. Flatbreads are unleavened, for the most part, and in most cases, don’t use a rising agent such as yeast. While baking it can be a bit tricky, making sangak is very rewarding. 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. 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. I wanted to prepare a healthier version of this bread, to be able to make … Photo of fresh Iranian ‘sangak’ bread being made at an Iranian bakery, by Ninara. This question is not so easily answered, and we maybe don’t address this question so directly in the show, so allow us to do so here. 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