Click here for instructions on how to enable JavaScript in your browser. 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. Sangak bread is originally from Iran and made from whole grain wheat flour, its surface is studded with sesame or nigella seeds. 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. Sangak bread is very good for children too, especially in the period when their nerve cells are growing. For this reason, patients with diabetes, high blood lipids, vascular diseases, gastrointestinal cancers and obesity are advised to replace the white bread with Sangak. This delicious and unique bread is baked on lots of hot pebbles (small rocks) inside the oven. In Persian 'sangak' means little stone. Barbari: Barbari is the second common type of flat bread in Iran. It is usually baked plain or with sesame. You may find other types of local bread in small cities or in Iranian villages. Sangak,Unforgettable taste Made of brown flour, Sangak is the most traditional bread in Iran. The bread is baked on a bed of small river stones in an oven. (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 dough is a mild sourdough. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Similar to Sangak is Barbari. At least two bakers are required to prepare sangak. Slightly more expensive than Sangak… Sangak: Traditional, Nutritious Bread of Iran. It is a type of bread that is baked on a bed of gravel in a flat oven. “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. The aroma of fresh bread will multiply the human appetite. 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to cover their hair and hips and most men are in grey or dark suits./ Source: Anissa Helou, Your email address will not be published. For people with diabetes, Sangak is considered as one of the best types of bread. The word “Barbari” means belong to Barbar, and Barbar stands for a group of people who lived in the northeast of Iran. 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. It is mentioned for the first time in the 11th century. Sangak is cooked only in Iran, so it can be called the national bread of Iran. Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. (Sangak, سنگک‎‎ ) Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. 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. 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. 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. Click here for instructions on how to enable JavaScript in your browser. Sangak is a whole wheat flat bread made from sour dough. The bread is baked on a bed of small river stones in an oven. 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. Total:1. Bread is so important to Iranians. 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. About 45% of the flour used in Iran goes into making Sangak. Required fields are marked *. It is also known as the national bread of Iran and is triangular or rectangular in shape. 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. One of these is Sangak, which is truly … The bread contains the bran, which is made of fibre and slows down, even stops, absorption of sugar and fat. The name means “little stones” and the full name of the bread, “nan-e sangak” translates to “little stone bread.” Sangak is also known as doughy bread and is among one of the most popular breads in Iran. The bread is baked on a bed of small river stones in an oven. Iranian breakfast includes a variety of options like eggs, fresh vegetables including tomato and … It can be said that it is the only triangular tanour in the world and the oldest triangular bread in the world, Sangak. sangak. Fresh baked Sangak bread. [1] History. Sangak Bread is not only popular in Iran but also in Azerbaijan. Creative Commons Attribution 4.0 International License. It is mentioned for the first time in the 11th century. “Sangak” bread was traditionally the bread of the Persian army. Sangak, Barbari, Lavash, Taftoon and shirmal (a kind of sweet bread) are some of the most popular bread eaten all over Iran. 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. A portion of dough saved from the previous day is used to leaven the current day’s 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. The iron existing in the whole meal bread will cause children to be clever. The name of the bread originates from the … Sangak is not only popular in Iran, but also in Azerbaijan. Sangak bread. The main types of bread in Iran are: Sangak, Lavash, Barbari and Taftoon. Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country’ national bread. Because sangak … It is a fluffy long bread, thick and delicious. 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. This replaces the use of yeast or baking powder bought from the store. Besides Barbari, other types of bread found all over Iran include Sangak, Taftoon and Lavash. 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. In Islam, the value of this divine blessing is … The bread is baked on a bed of small river stones in an oven. They buy fresh and hot bread from bakeries for their breakfast or any other meals. Currently you have JavaScript disabled. 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. Sangak Bread is not only popular in Iran but also in Azerbaijan. “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. “Sangak” bread was traditionally the 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. It is considered to be Iran's national bread. Save my name, email, and website in this browser for the next time I comment. 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. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. Arva Ahmed Sep 22, 2017. It is traditionally a bread eaten in Iran and is also known as the nan-e-sangak. In Iran, every small town has a unique bread made with local products that visitors may buy as a souvenir. For fermenting the dough, the baker uses starter from the previous day’s batch. Barbari Bread. 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. He was dressed in a white and black suit with flared trousers and wore a hat. Sangak Bread. 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. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. Barbari is a tick, flatbread with about 70 centimeters long and 30 centimeters wide. Sangak bread was traditionally the bread of the Persian army. 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. 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. That is around 50-60 cents. Sangak in Persian means “pebble” or “small stone.” This bread is baked on a bed of hot pebbles in an oven. The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. “Sangak” bread is very useful for children especially for the periods that nervous cells are on the growth. 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. Slow-cooked on a bed of hot pebbles, Sangak evokes nostalgia in Arva Ahmed. It is mentioned for the first time in the 11th century. Sangak (Persian: سنگک ‎ ‎, Azerbaijani: Səngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] 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 said that before Islam entered Iran, a … Barbari is highly popular bread in Iran. This bread is baked in tanoor (a traditional oven) lined with small stones. The perforated sangak bread at the new Abshar restaurant makes for a perfect accompaniment to plates of … Your email address will not be published. As the (most probably) the most popular bread in Iran, it is said that “Sangak” dates back to the Sassanid period (651 – 224 AD). 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