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Sangak (Persian Flatbread)

Recipe by Evelyn Marcella Rivera

Sangak is a whole-wheat sourdough flatbread often called Iran’s national bread. Baked over hot stones until blistered and chewy, it’s best torn warm straight from the oven.

  • Total Time3 hours 20 minutes
  • Yield1 loaf 1x

Ingredients

Units Scale
  • 90 grams sourdough starter (active; approximately 1/3 cup)
  • 130 grams whole wheat flour (1 cup)
  • 40 grams all-purpose flour (1/3 cup)
  • 1/2 tsp honey
  • 118 grams water (1/2 cup)
  • 1/2 tsp salt
  • 1 tablespoon sesame seeds (or more)
  • 1 tablespoon olive oil (plus more for cooking)

Instructions

  1. Mix the sourdough starter, whole wheat flour, all-purpose flour, honey, water, and salt together until just combined. Don’t knead, simply incorporate. Cover and let rise for 1 hour.
  2. Round 1: Fold the dough into the center 4 times to form a ball and flip it seam-side down. Add the olive oil and roll the ball to coat it. Cover and let rise 30 minutes.
  3. Round 2: Fold the dough into the center 4 times and flip seam-side down. Cover and let rise 30 minutes.
  4. Round 3: Fold the dough into the center 4 times and flip seam-side down. Cover and let rise 30 minutes.
  5. Round 4: Fold the dough into the center 4 times and flip seam-side down. Cover and preheat the oven to 500°F. If using a baking steel and/or river rocks, place them in the oven to preheat.
  6. Let the dough rise a full 30 minutes even if the oven is already preheated.
  7. For a sheet pan: lightly oil it, then press oiled fingers into the dough directly on the pan and stretch to about 1/4 inch thick. It will be uneven and that’s fine. Scatter sesame seeds on top. For a baking steel/river rocks: oil a clean surface, press and stretch the dough to 1/4 inch there, add sesame seeds, then carefully lift and lay it onto the very hot steel and/or rocks.
  8. Lightly spray or drizzle the top with olive oil and bake 6-9 minutes, until just turning golden. The bread can have some crispy spots but is not meant to be crisp throughout. Tear and serve warm.

Notes

Use an active, recently fed starter for the best rise and flavor. Sangak stales quickly; freeze leftovers flat the same day and reheat from frozen in a hot dry skillet.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Find it online: https://blesseddish.com/sangak-persian-flatbread/