Iran · Asia
Sangak
Persian bread baked straight on a bed of hot river stones.
Persian sangak breadstone-baked flatbread
The Chemistry in This Bake
Baking dough directly on hot stones, combining intense radiant and conductive heat.
Learn the full technique →Ingredients
- Whole wheat flour
- All-purpose flour
- Instant yeast (or sourdough starter)
- Salt
- Warm water
- Smooth river stones
Method
Mix a soft, slack dough and ferment for several hours until very bubbly.
Heat smooth, cleaned stones in the oven or on a griddle until very hot.
Scatter the stones in an even bed on the baking surface.
Spread a stretch of dough thinly and diagonally across the hot stones.
Bake 4-6 minutes; the stones imprint dimples and bake the bread fast.
Peel off, brush with water to release any stuck stones, and keep warm wrapped in cloth.