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Nan sangak.jpg
Sangak hanging on a wall
Alternative name(s) Nan-e sangak
Place of origin Iran
Other information National bread of Iran
A baker is baking Sangak bread in a traditional oven

Sangak (or nan-e sangak) (Persian: سَنگَک‎) is a plain, rectangular, or triangular Iranian whole wheat sourdough flatbread firstly made by Bahāʾ al‐Dīn Muḥammad ibn Ḥusayn al‐ʿĀmilī (also known as Shaykh‐i Bahāʾī, Persian: شیخ بهایی, Arabic: بهاء الدين العاملي).

Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. Traditionally, the bread was baked on a bed of small river stones in an oven. There are, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds.

A very similar bread called kaak is made in Balochistan province of neighboring Pakistan. Kaak is normally served with whole roasted lamb or chicken called Sajji and is a staple of the cuisine.


Sangak bread was traditionally the bread of the Persian army. 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. It was eaten along with lamb kabab.

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