Nan-e Sangak

Experience the warm, nutty flavors of Nan-e Sangak, a traditional Persian flatbread made with whole wheat flour and topped with sesame seeds. Perfect for sharing at family gatherings or enjoying with your favorite dips and stews.

• 500 grams whole wheat flour
• 300 ml warm water
• 10 grams salt
• 5 grams active dry yeast
• 50 grams sesame seeds
• 50 grams black stones or pebbles
• 1 tbsp olive oil

Method

1. 1

   In a mixing bowl, combine the whole wheat flour and salt.

2. 2

   Dissolve the active dry yeast in warm water and let it sit for about 5 minutes until bubbly.

3. 3

   Pour the yeast mixture into the flour and mix until a dough forms. Knead for about 5 minutes until smooth.

4. 4

   Let the dough rest for about 5 minutes. Preheat a baking surface with the black stones over high heat.

5. 5

   Divide the dough into equal portions and flatten each into a thin oval shape.

6. 6

   Sprinkle sesame seeds on top of each piece of dough and press lightly to adhere.

7. 7

   Carefully place the dough onto the preheated baking surface and cook for about 3-5 minutes on each side until golden brown.

8. 8

   Optionally, brush with olive oil before serving for extra flavor.