Sangak (سنگک), also known as nan-e sangak (نان سنگک), is a traditional Iranian whole-grain bread and one of the most popular and widespread types of bread in Iran.
Its name comes from the Persian word “sang” (سنگ), meaning “stone.” This refers to the unique method of baking the bread on heated pebbles.
Sangak is a thin, oval or elongated flatbread approximately 70–80 cm long and 30–40 cm wide, typically with uneven edges. Its surface is characterized by small imprints of pebbles, which are created during the baking process on a special oven with a base lined with a layer of small, smooth river stones.
The dough is made from simple ingredients: whole-grain wheat flour, water, salt, and a small amount of sourdough starter. Due to the fermentation process, the dough needs to be prepared a day in advance.
Baking sangak requires a special slanted oven, heated by wood, gas, or coal. The heat source is located beneath the pebbles. Once the stones in the oven are sufficiently heated, the baker stretches the soft, sticky dough by hand on a special wooden paddle and places it directly onto the hot pebbles. After a short baking time, usually just a few minutes, the bread is removed using long metal tongs, a hook, or another tool. During this process, any stones that may have stuck to the bread are shaken off.
In traditional Iranian bakeries (nan-e sangaki), several bakers usually work together:
- one prepares and shapes the dough,
- another operates the oven and monitors the baking process,
- and a third helps with removing and cooling the bread.
There were exactly three bakers in the bakery where these photos were taken (one of them is not shown in the images).
Sangak is served fresh, often still warm, straight from the bakery. Its neutral flavor makes it an ideal accompaniment to traditional Iranian dishes, such as kebabs, cheeses, fresh vegetables, herbs, or various spreads. Sangak is also commonly eaten as a breakfast bread, usually with butter, honey, jam, or cheese. In many Iranian households, sangak is an essential part of their daily diet.
Sangak is definitely a type of bread everyone should try when in Iran.
Bon appétit!
