|Alternative names||Nan-e sangak|
|Place of origin||Iran|
|Region or state||Khorasan|
|Main ingredients||Wheat flour, Sour dough|
|Other information||National bread of Iran|
In Persian 'sangak' means little stone. The bread is baked on a bed of small river stones in an oven. There are usually 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.
Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together to create the "sangak oven" that would bake the bread for the entire army. It was eaten with lamb kabab.
The bread has always been widely eaten in the territory of present-day Azerbaijan, but following the Soviet takeover in 1920, it became less common. The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. In neighbouring Iran however, sangak never lost its popularity.
- Barbari bread, Iranian leavened white bread
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- Taftan, an Iranian bread
- Matzo, Unleavened flatbread in Jewish cuisine
- Media related to Sangak at Wikimedia Commons