This traditional bread is one of the most popular and tasty Iranian breads|Sangak bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutritional benefits while all-purpose flour is more accessible.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation without altering the flavor.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: none

Flaxseeds provide omega-3 fatty acids while being less expensive.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: none

Chia seeds are nutritious and can be a cost-effective substitute.

Mix whole wheat flour, water, salt, and yeast in a large bowl until a dough forms.

Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.

Preheat a stone or baking sheet in the oven to 450°F (232°C).

Punch down the risen dough and divide it into equal portions.

Shape each portion into an oval or rectangular flatbread about 1/2 inch thick.

Sprinkle sesame and poppy seeds on top, pressing them lightly into the dough.

Dust the preheated stone or baking sheet with cornmeal to prevent sticking.

Transfer the shaped dough onto the hot stone or baking sheet.

Bake for 10-15 minutes until the bread is golden brown and puffed up.

Remove from the oven and let cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens