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    * Sangak *

    nan-e sangak

    سنگک


    Qajar_Bakery_Sangak_Bread.jpg
    Sangak is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread. It is considered to be Iran's national bread. Its name means little stone. The reason for this goes back to the way this bread has been traditionally baked: on a bed of hot tiny river stones in an oven. There are, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings called Sadeh and the more expensive variety which is topped with poppy seeds or sesame seeds called Konjedi or Khashkhashi. (Wikipedia) - Sangak For the villages in Iran, see Sangak, Markazi and Sangak, Qazvin.
    This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2008)
    Sangak Alternative names Type Place of origin Other information
    Sangak hanging on a wall
    Nan-e sangak
    Flatbread
    Iran
    National bread of Iran
    Cookbook:Sangak  Sangak
    A baker is baking Sangak bread in a traditional oven

    Sangak (Persian: سنگک‎; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat sourdough flatbread firstly.

    Its name consists of two parts: ''Sang'' in Persian means stone or pebble and ''sangak'' means little stone. The bread is baked on a bed of small river stones in an oven. There are, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds.

    A very similar bread called kaak is made in Balochistan province of neighboring Pakistan. Kaak is normally served with whole roasted lamb or chicken called Sajji and is a staple of the cuisine.

    History

    Sangak bread was traditionally the bread of the Persian army. It is mentioned probably for the first time in the 15th century. Each soldier carried a small quantity of pebbles which at camp were brought together with the "sangak oven" and used to cook the bread for the entire army. It was eaten along with lamb kabab.

    Tags:Balochistan, Iran, Iranian, Pakistan, Persian, Qazvin, Sadeh, Sangak, Wikipedia


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