Sangak is a rustic Persian flatbread with a crispy, bubbly crust and a soft, chewy interior. Traditionally baked on hot river stones, this whole wheat bread is a staple of Persian cuisine, commonly enjoyed with cheese, herbs, stews, and kebabs. Its nutty, slightly tangy flavor and unique texture make it one of Iran’s most beloved breads.
Sangak, meaning "little stones" in Persian, is one of the oldest Persian breads, dating back to the Sassanid Empire (224–651 AD). It was originally baked on hot river stones, giving it a signature bubbly texture and crispiness.
Historically, Sangak was a bread of the Persian army, baked fresh each day over heated stones. Over time, it became popular in Persian bakeries and households, becoming a staple for breakfast and main meals.
Unlike other Persian breads, Sangak is made almost exclusively with whole wheat flour, making it healthier and richer in fiber. Today, Sangak remains one of Iran’s most iconic breads, commonly found in traditional bakeries (nanvai), where large communal ovens bake it fresh daily.
Ingredients
For the Dough:
3 cups whole wheat flour (or a mix of whole wheat and all-purpose flour)
1 ¼ cups warm water (about 43°C/110°F)
2 tsp instant yeast
1 tsp sugar
1 ½ tsp salt
For Topping:
1 tbsp nigella seeds or sesame seeds (optional)
½ cup small, clean stones (for traditional texture, optional if using a baking stone)
Directions
Prepare the Dough:
In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, mixing until a sticky dough forms. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1.5 to 2 hours, or until doubled in size.
Preheat the Oven & Prepare the Baking Surface:
Preheat oven to 260°C (500°F). If using a pizza stone or inverted baking sheet, place it in the oven to preheat. If using small river stones, spread them on a baking sheet and place in the oven to heat up.
Shape & Bake the Bread:
Divide the dough into two equal portions. On a floured surface, stretch each portion into a long, thin rectangle (traditional Sangak is about 60 cm/24 inches long). Sprinkle seeds on top and lightly press them into the dough. Transfer the dough onto the hot baking stone or over the heated river stones. Bake for 8-12 minutes, or until golden brown and crispy.
Serve:
Enjoy warm with feta cheese, fresh herbs, butter, or grilled meats. Serve alongside Persian stews (khoresht) or dips. Store in a bread bag for up to 2 days, or freeze for longer storage.
