Sangak (Persian: سنگک ‎ ‎, Azerbaijani: Səngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. Iran resumes gas excavation from Phase 16 of South Pars Field, Legendary Iranian master Shajarian passes away, “Sun Children”: chance of winning in Venice 2020, Exclusive video| Tehran: Voluntary work in Corona pandemic, Exclusive| Online concerts bring musical joy to Iranian families in coronavirus lockdown, Video| Iranian women music group performed online during Coronavirus, Turkmen traditional wedding ceremony + Photo. (when you go to bakery for buying this kind of bread you should be careful about hot pebbles attached to the bread from the Oven ). The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. The name of the bread originates from the … The dough is a mild sourdough. sangak. You may find other types of local bread in small cities or in Iranian villages. The bread is baked on a bed of small river stones in an oven. [1] History. Bread is an important part of Persian cuisine, as it is in many other foods of the world. (Sangak, سنگک‎‎ ) Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. That is around 50-60 cents. Click here for instructions on how to enable JavaScript in your browser. http://iranthisway.com/wp-content/uploads/2016/04/IRAN-An-incredibly-hospitable-and-friendly-people.mp4, http://iranthisway.com/wp-content/uploads/2016/04/Shahram_Nazeri-Motrebe_Mahtab_Roo-WWW.IRMP3_.IR_.mp3. Required fields are marked *. It is mentioned for the first time in the 11th century. In Islam, the value of this divine blessing is … Slow-cooked on a bed of hot pebbles, Sangak evokes nostalgia in Arva Ahmed. Sangak Bread is not only popular in Iran but also in Azerbaijan. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. Bread ‌Although Bread is almost everywhere made of simple ingredients like flour, water and yeast mixed together and baked but Persian Bread itself has many different kinds and flavors depended on the climate and the culture of the region it’s baked in. “Sangak” bread is very useful for children especially for the periods that nervous cells are on the growth. Sangak bread is very good for children too, especially in the period when their nerve cells are growing. The bread is baked on a bed of small river stones in an oven. The iron existing in the whole meal bread will cause children to be clever. The bread got its name since the bread was baked in that area and brought to Tehran. For people with diabetes, Sangak is considered as one of the best types of bread. Iranian breakfast includes a variety of options like eggs, fresh vegetables including tomato and … Save my name, email, and website in this browser for the next time I comment. You often find sangak bakeries attached to restaurants, either dizi or simply kebabs like in this post about such a place in Dubai — there is an important Iranian community in Dubai and as a result great Iranian food. And here is my favourite of all Iranian breads, sangak, a large and very thin loaf that is pointed at one end and square at the other mainly because of the way the baker stretches the very wet dough as he lays it on the floor of the oven which is covered with hot pebbles. It is a fluffy long bread, thick and delicious. Fresh baked Sangak bread. It is usually baked plain or with sesame. One of these is Sangak, which is truly … The bread is baked on a bed of small river stones in an oven. Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country’ national bread. Sangak: Traditional, Nutritious Bread of Iran. Barbari: Barbari is the second common type of flat bread in Iran. Click here for instructions on how to enable JavaScript in your browser. The bread contains the bran, which is made of fibre and slows down, even stops, absorption of sugar and fat. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. Coat the inside of a bowl with about 1 tsp of oil. It is a type of bread that is baked on a bed of gravel in a flat oven. In Persian 'sangak' means little stone. Some of them are well known in every corner of Iran, like Barbari, a bread came with the dynasty of Qajar in the 19th century, Taftoon which is often flavored with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds, or Sangak known as the highest quality Iranian bread invented by Sheikh Bahai in 17th century made on the bed of small stones. Your email address will not be published. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] He was dressed in a white and black suit with flared trousers and wore a hat. The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. Quite unexpected in a place where everyone looks rather drab (on the street) because the women have to cover their hair and hips and most men are in grey or dark suits./ Source: Anissa Helou, Your email address will not be published. The earliest archaeological evidence of bread being baked and consumed, goes as far back as 9000 years ago, found in the northern parts of what is now Iran. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. At least two bakers are required to prepare sangak. Barbari is highly popular bread in Iran. Besides Barbari, other types of bread found all over Iran include Sangak, Taftoon and Lavash. It is mentioned for the first time in the 11th century. In Iran, every small town has a unique bread made with local products that visitors may buy as a souvenir. Sangak Bread The aroma of fresh bread will multiply the human appetite. The bakery in my pictures is in Tehran, at the back of a wonderful dizi restaurant where the owner stopped looking at fashion in the late 60’s, early 70’s. As the (most probably) the most popular bread in Iran, it is said that “Sangak” dates back to the Sassanid period (651 – 224 AD). Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. It is also known as the national bread of Iran and is triangular or rectangular in shape. It was eaten along with lamb kabab. Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. “Sangak” bread was traditionally the bread … Literally, Sangak means little stone (Sang stands for stone), the reason for that is the baking method of the bread which is baked in an oven, on a bed of small stones. Slightly more expensive than Sangak… Sangak is probably the most well-known type of Persian Bread. They buy fresh and hot bread from bakeries for their breakfast or any other meals. The bread is baked on a bed of small river stones in an oven. The word “Barbari” means belong to Barbar, and Barbar stands for a group of people who lived in the northeast of Iran. The bread has always been widely eaten in the territory of present day Azerbaijan, but following the Soviet takeover in 1920, it became less common. According to ISNA these breads have been selling for 20,000 rials each (about $1.50) in recent days, roughly three times the usual price. Place your dough in the bowl, cover the bowl with plastic wrap, and let stand for about an hour, or until the dough has doubled in size. For this reason, patients with diabetes, high blood lipids, vascular diseases, gastrointestinal cancers and obesity are advised to replace the white bread with Sangak. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. The bread has always been widely eaten in the territory of present day Iran and Azerbaijan, but following the Soviet takeover in 1920, the bread fell into some disuse. Sangak is cooked only in Iran, so it can be called the national bread of Iran. Sangak Bread is not only popular in Iran but also in Azerbaijan. Cities may have specific local varieties, but the three standard ones are: noon-e barbari, an long, oval shaped bread with deliciously chewy and doughy ends, noon-e sangak, wheat flatbread baked on rocks, and noon-e tâftoon, a large, round, white flatbread. It is mentioned for the first time in the 11th century. For fermenting the dough, the baker uses starter from the previous day’s batch. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. It is considered to be Iran's national bread. There are usually 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. Sangak (or nan-e sangak) (Persian: سَنگَک‎) is a plain, rectangular, or triangular Iranian whole wheat sourdough flatbread. Sangak bread is originally from Iran and made from whole grain wheat flour, its surface is studded with sesame or nigella seeds. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. A portion of dough saved from the previous day is used to leaven the current day’s dough. Sangak bread. Creative Commons Attribution 4.0 International License. Total:1. Sangak is a whole wheat flat bread made from sour dough. Sangak Bread. Sangak (or nan-e sangak) is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread.It is considered to be Iran’s national bread. It was said that the sangak resembles a woman’s chador, the scarf which every woman in Iran - local or foreigner - has to wear by law. Arva Ahmed Sep 22, 2017. There are usually 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. There are usually 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. The name means “little stones” and the full name of the bread, “nan-e sangak” translates to “little stone bread.” Officially, the price of the two main popular types of traditional bread in Iran is 6500 rials for a loaf of Barbari and 8000 rials for a stone-baked Sangak bread. What is unique about the sangak bread is the way of baking in a traditional oven. It can be said that it is the only triangular tanour in the world and the oldest triangular bread in the world, Sangak. Because sangak … نان سنگک. Sangak bread was traditionally the bread of the Persian army. Barbari Bread. The Eidi-Baran ceremony will be celebrated at Eid and holiday. Today, sangak is often decorated when served, especially at festivities such as weddings and New Year. This delicious and unique bread is baked on lots of hot pebbles (small rocks) inside the oven. Iranians call pebbles “sang,” so that is why this Persian bread is called Sangak. Currently you have JavaScript disabled. Barbari is a tick, flatbread with about 70 centimeters long and 30 centimeters wide. Sangak is one of the most prized Iranian breads. Sangak in Persian means “pebble” or “small stone.” This bread is baked on a bed of hot pebbles in an oven. Sangak is a type of Iranian bread, its flat triangular or rectangular in shape bread made to be about 70-80 cm long baked in a unique way. “Honor the bread, as the Lord has sent it down from the heavenly blessings, and brought it out of the earth’s blessings,” said Prophet Muhammad (PBUH), the prophet of Muslims. This bread is baked in tanoor (a traditional oven) lined with small stones. Sangak bread as one of the Iranian Nan is so welcomed for the breakfasts, and it is one of the most popular and the oldest traditional bread types in Iran. The perforated sangak bread at the new Abshar restaurant makes for a perfect accompaniment to plates of … Its name consists of two parts: ‘Sang’ in Persian means stone or pebble and ‘sangak’ means little stone. In the past, sangak was the main bread of the Persian Army, and each soldier carried a bag filled with pebbles, which were used to cook the bread for the whole army. 2020-07-04 23:05 ... Tanour: A traditional bread baking system in Iran Bread is known as the blessing of the table and is the predominant food of most Iranians. “Sangak” bread was traditionally the bread of the Persian army. Similar to Sangak is Barbari. It is said that before Islam entered Iran, a … Sangak bread was traditionally the bread of the Persian army. Sangak,Unforgettable taste Made of brown flour, Sangak is the most traditional bread in Iran. 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. Sangak is also known as doughy bread and is among one of the most popular breads in Iran. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. This replaces the use of yeast or baking powder bought from the store. Sangak is not only popular in Iran, but also in Azerbaijan. Sangak, Barbari, Lavash, Taftoon and shirmal (a kind of sweet bread) are some of the most popular bread eaten all over Iran. It is traditionally a bread eaten in Iran and is also known as the nan-e-sangak. Also, the iron found in this whole-grain Iranian bread makes children smarter. “Honour the bread, as the Lord has sent it down from the heavenly blessings, and brought it out of the earth’s blessings,” said Prophet Muhammad (PBUH), the prophet of Muslims. The main types of bread in Iran are: Sangak, Lavash, Barbari and Taftoon. 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