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Loading...Authentic Iranian sangak is a chewy whole wheat flatbread traditionally stretched over a bed of hot river pebbles in a stone oven, giving it a signature dimpled, crispy bottom. This home-friendly version uses a pizza stone or a sheet of preheated pebbles to recreate that classic rustic crust and mildly tangy flavor. Best enjoyed warm with feta, fresh herbs, and walnuts, or torn alongside kebabs and stews.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings6
Yield6 flatbreads
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 5 gFat
- 0.7 gSaturated Fat
- 52 gCarbs
- 8 gFiber
- 1 gSugar
- 9 gProtein
- 430 mgSodium
- 320 mgPotassium
- 60 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the sponge
- 1/2 cup whole wheat flour
- 1/3 cup lukewarm water (about 100°F)
- 1/4 teaspoon active dry yeast
For the dough
- 3 1/2 cups whole wheat flour
- 1 cup bread flour
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups warm water (100 to 110°F), plus more as needed
- 2 tablespoons olive oil
For topping and baking
- 1/4 cup raw sesame seeds
- 2 tablespoons poppy seeds
- 1 tablespoon flour for dusting
- 1 cup clean rinsed river pebbles or unpolished granite pieces (optional)
Directions
- Make the sponge by stirring together the whole wheat flour, lukewarm water, and yeast in a small bowl until smooth. Cover and leave at room temperature for 4 to 6 hours, until bubbly and slightly sour-smelling.
- In a large bowl, whisk the whole wheat flour, bread flour, and salt. Add the sponge, warm water, and olive oil, then mix with a wooden spoon until a shaggy dough forms, adding extra water a tablespoon at a time if the dough feels dry.
- Turn the dough onto a lightly floured surface and knead for 10 to 12 minutes until smooth, elastic, and slightly tacky. Shape into a ball, place in a clean oiled bowl, cover, and let rise at room temperature for 2 to 3 hours, until nearly doubled.
- Place the clean pebbles in a single layer on a rimmed baking sheet, or place a pizza stone on the lowest oven rack, and preheat to 450°F for at least 45 minutes so the stones get thoroughly scorching hot.
- Divide the dough into 6 equal portions of about 150 g each and shape each into a tight ball. On a heavily floured surface, gently stretch each ball into a long oval about 10 inches long and 5 inches wide, keeping the surface rustic and slightly uneven.
- Mist the top of each oval lightly with water and immediately sprinkle with sesame seeds, poppy seeds, or a mix of both. Press the seeds gently so they stick and use your fingertips to dimple the dough's surface for the traditional textured top.
- Carefully pull the oven rack out and lay each flatbread directly onto the hot pebbles or stone. Bake one or two at a time for 8 to 12 minutes, until puffed, deeply browned on the bottom, and lightly blistered on top.
- Transfer the baked flatbreads to a clean kitchen towel, fold the towel over them, and let steam for 5 minutes to keep the crust crackly and the interior soft. Serve warm or at room temperature the same day.
Cook’s Notes
- If you can't find clean river pebbles, a half-inch-thick unglazed quarry tile from a hardware store works beautifully in place of a pizza stone.
- The overnight sponge gives sangak its characteristic mild tang; if you're short on time, dissolve 1 teaspoon of lemon juice or 1/2 teaspoon of dry sourdough starter into the dough to mimic the flavor.
- For the chewiest texture, autolyse the flours and water (without salt or yeast) for 30 minutes before adding the sponge and olive oil.
- Always preheat the stones for the full 45 minutes; placing dough on a cold stone yields a pale, cracker-like bottom instead of the signature crackly crust.
- Leftover flatbreads freeze well for up to 1 month; reheat directly on a hot dry skillet for 30 seconds per side to refresh the crust.
