Sangak

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For the villages in Iran, see Sangak, Markazi and Sangak, Qazvin.
Sangak
Naan Sangak.jpg
Sangak flatbreads
Alternative names Nan-e sangak
Type Flatbread
Place of origin Iran
Other information National bread of Iran
Cookbook:Sangak  Sangak
Two bakers are baking Sangak bread in a traditional oven

Sangak (Persian: سنگک‎; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat sourdough flatbread firstly.

Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. The bread is 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.

History[edit]

Sangak bread was traditionally the bread of the Persian army. It is mentioned probably for the first time in the 15th century. 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.

See also[edit]

External links[edit]

  • Media related to Sangak at Wikimedia Commons