Description
Try our stone baked Sangak and you will never choose any other type of bread. It comes with or without Sesame and is a source of natural nutrients that any type of bread has to contain. Sangak, meaning “small stone” in Persian, is an ancient, whole-wheat flatbread from Iran, first mentioned in the 16th century. Traditionally the bread of the Persian army, each soldier carried pebbles to create a portable, stone-lined “Sangak oven” at camp to bake the bread. The bread’s name comes from the pebbles that create its characteristic texture and surface markings during baking.
Stone baked bread can be a great source of nutrients for a perfect breakfast. It also goes really well with various cuisine and provide the energy your body needs to function. Sesame is added to make Sangak a super nutrient source of energy. Find more
Breads. From the Hearth.
Coincidentally, after Elizabeth chose this bread, but before I made it, I attended a workshop on “Breads from the Hearth.” The workshop was part of the virtual Kneading Conference sponsored by the Maine Grain Alliance.
In this workshop, Michael Hanson & Evan Orloff demonstrated how to make flatbreads in a wood-fired oven. One of the breads they demonstrated was Sangak. Michael referred to it as Persian Army Bread and gave us his interpretation of how the Persian Army would have baked this bread.
“As the story goes, every soldier would carry 2 or 3 stones in his pocket and when the army camped for the night, each soldier would take their stones and put them in a big pile in a pit. They would build a massive fire on top of the stones and let it heat for a couple of hours, then brush off the embers. Then, the baker would throw the flatbread onto the hot stones. They were able to cook for 3 to 4 hours on the hot stones.” Michael Hanson
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