📝 About This Recipe
Nan-e Sangak is the crown jewel of Persian breads, traditionally baked on a bed of scorching hot river stones which give the loaf its iconic dimpled texture and charred aroma. This ancient sourdough flatbread features a complex, nutty flavor profile derived from whole wheat and a slow fermentation process. It is prized for its unique combination of a crisp, blistered exterior and a soft, chewy interior, making it the ultimate vessel for fresh herbs, salty cheeses, and succulent kebabs.
🥗 Ingredients
The Sourdough Starter (Levain)
- 100 grams Active Sourdough Starter (bubbly and fed within 8-12 hours)
- 100 grams Whole Wheat Flour (stone-ground preferred)
- 100 ml Warm Water (filtered, approximately 85°F)
Main Dough
- 300 grams Whole Wheat Flour (high quality)
- 200 grams All-Purpose Flour (provides structural elasticity)
- 400-450 ml Warm Water (the dough should be very wet and sticky)
- 12 grams Sea Salt (fine grain)
- 1 teaspoon Honey or Molasses (to aid browning)
Toppings and Baking
- 2 tablespoons Sesame Seeds (untoasted)
- 1 tablespoon Nigella Seeds (also known as black cumin)
- 5-7 pounds River Pebbles (smooth, clean stones roughly 1-2 inches in diameter)
- 1 tablespoon Vegetable Oil (to coat the stones)
👨🍳 Instructions
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1
Prepare the levain by mixing 100g starter, 100g whole wheat flour, and 100ml warm water. Cover and let sit at room temperature for 4-6 hours until doubled and bubbly.
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2
In a large mixing bowl, whisk together the remaining whole wheat flour and all-purpose flour. Create a well in the center.
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3
Pour the prepared levain, 400ml of warm water, honey, and salt into the well. Mix by hand or with a sturdy spatula until a very shaggy, wet dough forms.
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4
Perform a series of 'stretch and folds' in the bowl every 30 minutes for 2 hours. The dough will be too sticky to knead on a counter; this builds strength while maintaining high hydration.
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5
Cover the bowl tightly with plastic wrap and refrigerate for 12-16 hours. This cold fermentation develops the signature sourdough tang and makes the wet dough easier to handle.
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6
Prepare your 'Sangak oven': Place the clean river stones in a single, tight layer on a large rimmed baking sheet. Lightly coat them with a tiny amount of oil to prevent sticking.
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7
Place the tray of stones on the highest rack of your oven and preheat to 500°F (260°C) for at least 45-60 minutes. The stones must be scorching hot.
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8
Gently turn the cold dough onto a heavily floured surface. Divide into 4 equal portions. Do not degas the dough; keep those air bubbles intact.
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9
Dip your hands in cold water. Take one portion of dough and stretch it into a long, teardrop or rectangular shape (about 12-15 inches long) on a piece of parchment paper.
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10
Use your fingertips to dimple the surface deeply and sprinkle generously with sesame and nigella seeds.
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11
Carefully slide the parchment paper (or flip the dough directly if you are brave!) onto the hot stones. If using parchment, pull it out after 2 minutes once the dough sets.
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12
Bake for 8-10 minutes. The bread should puff up around the stones and develop dark, charred spots on the bottom and golden blisters on top.
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13
Remove the bread using tongs. If any stones are stuck to the bottom, let the bread cool for 30 seconds, then gently tap them off with a spoon.
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14
Wrap the hot bread immediately in a clean kitchen towel to keep it soft while you repeat the process with the remaining dough.
💡 Chef's Tips
Ensure your river stones are 'non-porous' and clean; avoid stones from riverbeds that might explode under high heat (lava rocks are a safe alternative). The dough must be very wet (high hydration); if it feels like standard pizza dough, add more water to achieve the traditional honeycomb crumb. If stones are unavailable, use an upside-down cast iron griddle or a preheated baking stone, though you will lose the iconic dimpled texture. To prevent sticking, you can wet your hands with salted water when stretching the dough; this adds flavor and acts as a natural non-stick agent. Don't overbake; Sangak should be flexible enough to fold, not cracker-dry.
🍽️ Serving Suggestions
Serve warm with 'Panir Sabzi'—a platter of fresh mint, tarragon, radishes, and creamy Feta cheese. Pair with a hot bowl of 'Abgoosht' (Persian lamb and chickpea stew) for a traditional rustic meal. Use as a wrap for hot Jujeh Kabab (saffron chicken) with a dollop of garlicky yogurt. Drizzle with honey and top with crushed walnuts for a sophisticated breakfast. Accompany with a glass of ice-cold Doogh (savory yogurt drink with dried mint).