Sangak (Persian Flatbread)

5 from 3 votes

Sangak is a whole-wheat sourdough flatbread considered to be Iran’s national bread. Cooked over hot stones, it's best fresh out the oven!

Prep Time10

Cook Time10

Resting Time3

Total Time3 20

Course: Bread

Cuisine: Persian

Diet: Kosher, Vegetarian

Servings: loaf

Calories: 850kcal

Author: Candice Walker

Equipment

baking steel optional
river rocks*** optional

Ingredients

90 grams sourdough starter approximately 1/3 cup
130 grams whole wheat flour 1 cup
40 grams all-purpose flour 1/3 cup
½ tsp honey
118 grams water 1/2 cup
½ tsp salt
1 tablespoon sesame seeds* or more
1 tablespoons olive oil plus more for cooking

Instructions

Mix together the sourdough starter, whole wheat flour, all-purpose flour, honey, water, and salt. Don’t knead, just incorporate them all together. Cover and let it rise for 1 hour.
Round 1: Fold the dough into the center 4 times to form a ball and flip it over so it is folded side down. Add the olive oil. Roll the dough ball to coat it in the oil. Cover and let it rise for 30 minutes.
Round 2: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and let it rise for 30 minutes.
Round 3: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and let it rise for 30 minutes.
Round 4: Fold the dough into the center 4 times and flip it over so it is folded side down. Cover and preheat the oven to 500F. If using a baking steel and/or river rocks, place them in the oven to preheat with the oven.
Let the dough rise for a full 30 minutes even if your oven is already preheated.**
If using a baking sheet and/or baking steel: Lightly oil the baking sheet. Press oiled fingers into the dough directly on the baking sheet and stretch it until it is approximately 1/4 inch thick. It will be uneven and misshapen and that is OK. Lightly oil the top before adding it to the oven.
If using a baking steel and/or river rocks: Just before adding it to the oven, oil a working surface or a clean countertop. Press oiled fingers into the dough on the surface and stretch it until it is approximately 1/4 inch thick. It will be uneven and misshapen and that is OK, especially after this next part: Lift the dough and gently place it directly on the baking steel and/or river rocks. BE CAREFUL as it is very hot.
Lightly spray with olive oil spray or a quick drizzle of olive oil and bake 6-9 minutes until just becoming golden brown. This bread can have some crispy spots, but it is not meant to be crispy.

Video

Notes

* You can use toasted sesame seeds, but raw sesame seeds are preferred for this recipe. The toasted sesame seeds can overcook or even burn and taste bitter depending on how toasted they are.

** It is important to let your oven completely preheat, especially if you are baking on river rocks and/or a baking steel.

*** CAUTION: If baking on river rocks, make sure they are very clean and dry before placing them in the oven. If they are not completely dry, they can crack, or even worse, explode over the high heat. This method can be dangerous.

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