Sangak

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Sangak
Naan Sangak.jpg
Sangak flatbreads
Alternative names Nan-e sangak
Type Flatbread
Place of origin Iran
Main ingredients Wheat flour, Sour dough
Other information National bread of Iran
Two bakers are baking Sangak bread in a traditional oven

Sangak (Persian: سنگک‎, Azerbaijani: Səngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread.[1][2]

History[edit]

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).[3]

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.[4] The Soviets opted for mass production of bread, an option which was not ameable to the traditional, hand-formed sangak.[4] In neighbouring Iran however, sangak never lost its popularity.[4]

Sanggak

See also[edit]

References[edit]

  1. ^ "Making Iranian Bread in Manoush Cuisine". Manoush Cuisine. Retrieved 2016-03-26.
  2. ^ Caballero, Benjamin; Finglas, Paul M.; Toldrá, Fidel, eds. (2015). Encyclopedia of Food and Health (Vol. 1). Academic Press. p. 727. ISBN 978-0123849533.
  3. ^ "Breads of Iran". Food Reference. Retrieved 2016-03-26.
  4. ^ a b c "Bread - Chorak". Azerbaijan International. Retrieved 2016-03-26.

External links[edit]

  • Media related to Sangak at Wikimedia Commons