Nan-e Sangak

Sangak is a long, thin wholemeal flatbread traditionally baked on hot river pebbles. This home version uses a preheated baking stone or heavy tray to get a similar blistered surface.

TIME BREAKDOWN
Prep: 10h 25m
Cook: 15 min
Total: 10 hours 40 minutes
Vegetarian
✅
Nuts
❌
Makes
2 large loaves
Difficulty
Medium

Ingredients

  • 450g wholemeal flour
  • 50g strong white bread flour
  • 400ml lukewarm water
  • 10g fine salt
  • ½ tsp fast-action dried yeast
  • 1 tbsp sesame or poppy seeds (optional)
  • Flour, for dusting

Method

  1. Mix the flours, salt and yeast in a large bowl. Add the water and stir to a very wet, sticky dough. Cover and leave at cool room temperature for 8-10 hours.

  2. Place a baking stone or heavy baking tray in the oven and preheat to 250°C (230°C fan) for at least 45 minutes.

  3. Turn the dough onto a floured surface and divide in two. With wet hands, stretch each piece on baking paper into a 40cm x 25cm oval about 5mm thick.

  4. Press your fingertips into the dough to make shallow dimples all over, and scatter with seeds if using.

  5. Slide one loaf, on the paper, onto the hot stone and bake for 5-7 minutes until browned and speckled. Bake the second loaf the same way.

  6. Cool on a rack under a cloth. Serve warm.