📝 About This Recipe
Nan-e Sangak is Iran’s most iconic national bread, traditionally baked on a bed of scorching hot river stones which give the loaf its signature dimpled, charred appearance. This ancient sourdough flatbread is prized for its chewy texture, nutty whole-wheat flavor, and the irresistible aroma of toasted sesame seeds. It is a rustic masterpiece that brings the warmth of a Persian bakery right into your home kitchen.
🥗 Ingredients
The Sourdough Starter (Levain)
- 1/2 cup Active sourdough starter (bubbly and fed)
- 100 grams Whole wheat flour
- 100 ml Lukewarm water (filtered)
Main Dough
- 3 cups Whole wheat flour (finely ground stone-milled preferred)
- 1 cup All-purpose flour (to provide structure)
- 1.5 cups Warm water (plus more as needed for a sticky consistency)
- 1.5 teaspoons Sea salt (fine grain)
- 1 teaspoon Honey or Malt syrup (to aid browning)
- 1/4 teaspoon Instant yeast (optional, for a more reliable rise)
Toppings and Baking
- 3 tablespoons White sesame seeds (untoasted)
- 1 tablespoon Nigella seeds (also known as black seed)
- 5-10 lbs Clean river stones or pebbles (smooth, non-porous stones about 1-2 inches wide)
- 1 tablespoon Vegetable oil (to coat the stones)
👨🍳 Instructions
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1
Prepare the levain by mixing the sourdough starter, 100g whole wheat flour, and 100ml water in a jar. Let it 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 whole wheat flour, all-purpose flour, salt, and optional instant yeast.
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3
Create a well in the center and add the prepared levain, honey, and warm water. Stir with a wooden spoon until a very shaggy, sticky dough forms.
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4
This dough is too wet to knead traditionally. Perform a series of 'stretch and folds' in the bowl every 30 minutes for 2 hours. The dough should remain very soft and elastic.
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5
Cover the bowl with a damp cloth and let the dough bulk ferment in a warm spot for another 1-2 hours, or until it has nearly doubled in size.
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6
While the dough rises, prepare your oven. Place the cleaned river stones in a single layer on a large, heavy-duty baking sheet or cast-iron pan. Lightly coat them with a tiny amount of oil.
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7
Place the tray of stones on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes to ensure the stones are scorching hot.
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8
Set up a bowl of warm water nearby. Dip your hands in the water to prevent sticking, and divide the dough into 4-6 equal portions.
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9
On a piece of wet parchment paper or a wet silicone mat, stretch one portion of dough into a long, tapered triangular shape (about 12-15 inches long).
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10
Use your wet fingertips to dimple the surface of the dough deeply. Sprinkle generously with sesame and nigella seeds.
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11
Carefully slide the dough (with the parchment or by flipping it directly) onto the hot stones. If flipping directly, be quick and careful of the steam.
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12
Bake for 4-6 minutes until the bread is puffed and develops dark charred spots. The bottom will take on the shape of the stones.
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13
Remove the bread using tongs. If any stones stick to the bottom, wait 30 seconds and gently peel them off. Wrap the hot bread immediately in a clean kitchen towel to keep it soft.
💡 Chef's Tips
The dough must be very hydrated and sticky; do not be tempted to add more flour or the bread will be tough. Ensure your stones are non-porous (like river stones) to prevent them from cracking or exploding in the high heat. If you don't have stones, an upside-down cast iron griddle or a preheated pizza stone is a decent substitute, though you lose the classic texture. Wet your hands frequently while shaping; water is your best friend when handling this high-hydration dough. Store leftovers in a sealed plastic bag once cooled to maintain the chewy texture, and reheat in a toaster or oven before serving.
🍽️ Serving Suggestions
Serve warm with 'Panir Sabzi'—a platter of fresh feta cheese, walnuts, and a mountain of fresh herbs like mint, tarragon, and basil. Pair with a hot bowl of 'Abgoosht' (Persian Lamb and Chickpea Stew) for the most authentic experience. Use it as a wrap for grilled Saffron Chicken Kabobs (Joojeh Kabob) with grilled tomatoes. Enjoy for breakfast with thick clotted cream (Saryshir) and sour cherry jam. Accompany with a glass of ice-cold Doogh (savory yogurt drink with dried mint).