Unfortunately, not many products that I have been able to purchase in the US have been able to deliver the authentic familiar flavors of Sangak bread from the Noonvaie. Until recently, the last truly flavorful Sangak bread I had was actually in Iran, a few decades ago. Sangak has a higher ratio of whole wheat to all-purpose flour and is naturally leavened by a sourdough starter instead of yeast.
The bread itself is more wholesome than many other Persian flatbreads. Do not be surprised to find small pieces of pebbles still stuck to the bread! After baking, it’s often folded over itself to make it easier to be carried home to its eager and hungry enthusiasts. When baked in a traditional Noonvaie (bakery in Farsi), Sangak is a particularly large bread: about 3 feet long by 1 foot wide. The dough is baked on a layer of hot pebbles, giving this bread its signature look of an uneven surface with many indentations. Sangak is the Farsi word for the little rocks or pebbles which ultimately make this bread different from all others. One of these is Sangak, which is truly unique in both its flavor and its baking techniques. Add desired toppings and serve warm.Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch, and dinner. Using tongs, turn flatbreads and grill until cooked through, 1–2 minutes longer. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2–3 minutes. (It doesn't have to be perfectly round.) Step 5īrush grill rack with oil.
Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4-inch-thick shape. Step 4īuild a medium-hot fire in a charcoal grill, or heat a gas grill to high. Chill for 1 hour before grilling to make it easier to handle. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3–4 hours (the warmer and more humid your kitchen is, the faster it will rise). Knead dough an additional 4–5 times to deflate. Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes. Sprinkle salt over dough, then add sour cream knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let rest at room temperature for 20 minutes. Add all-purpose and whole wheat flours mix with your fingertips until a shaggy dough forms. Dissolve yeast in 3 cups warm water in a large bowl.
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