Coat the inside of a bowl with about 1 tsp of oil. Sangak Bread Arva Ahmed Sep 22, 2017. Sangak: Traditional, Nutritious Bread of Iran. As the (most probably) the most popular bread in Iran, it is said that “Sangak” dates back to the Sassanid period (651 – 224 AD). Sangak bread is very good for children too, especially in the period when their nerve cells are growing. It is mentioned for the first time in the 11th century. (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 ). Barbari is a tick, flatbread with about 70 centimeters long and 30 centimeters wide. 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. Barbari is highly popular bread in Iran. The bread is baked on a bed of small river stones in an oven. 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. Save my name, email, and website in this browser for the next time I comment. Barbari Bread. 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. Your email address will not be published. It is usually baked plain or with sesame. Slightly more expensive than Sangak… One of these is Sangak, which is truly … Sangak is a whole wheat flat bread made from sour dough. Slow-cooked on a bed of hot pebbles, Sangak evokes nostalgia in Arva Ahmed. Sangak is not only popular in Iran, but also in Azerbaijan. 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. 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 bread has always been widely eaten in the territory of present day Azerbaijan, but following the Soviet takeover in 1920, it became less common. The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. In Islam, the value of this divine blessing is … It is said that before Islam entered Iran, a … Barbari: Barbari is the second common type of flat bread in Iran. Sangak bread was traditionally the bread of the Persian army. It is a fluffy long bread, thick and delicious. 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. The perforated sangak bread at the new Abshar restaurant makes for a perfect accompaniment to plates of … Click here for instructions on how to enable JavaScript in your browser. Sangak (or nan-e sangak) (Persian: سَنگَک‎) is a plain, rectangular, or triangular Iranian whole wheat sourdough flatbread. It is traditionally a bread eaten in Iran and is also known as the nan-e-sangak. The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. Sangak (Persian: سنگک ‎ ‎, Azerbaijani: Səngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. 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. [1] History. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. Its name consists of two parts: ‘Sang’ in Persian means stone or pebble and ‘sangak’ means little stone. In Iran, every small town has a unique bread made with local products that visitors may buy as a souvenir. “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. Currently you have JavaScript disabled. You may find other types of local bread in small cities or in Iranian villages. Sangak bread was traditionally the bread of the Persian army. 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. 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. Total:1. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on […] 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. Iranians call pebbles “sang,” so that is why this Persian bread is called Sangak. Creative Commons Attribution 4.0 International License. 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. Sangak bread. Today, sangak is often decorated when served, especially at festivities such as weddings and New Year. 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. Bread is an important part of Persian cuisine, as it is in many other foods of the world. This delicious and unique bread is baked on lots of hot pebbles (small rocks) inside the oven. It is a type of bread that is baked on a bed of gravel in a flat oven. Required fields are marked *. The Eidi-Baran ceremony will be celebrated at Eid and holiday. Bread is so important to Iranians. This replaces the use of yeast or baking powder bought from the store. The bread contains the bran, which is made of fibre and slows down, even stops, absorption of sugar and fat. It is mentioned for the first time in the 11th century. 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. Similar to Sangak is Barbari. 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. “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. The main types of bread in Iran are: Sangak, Lavash, Barbari and Taftoon. It is considered to be Iran's national bread. 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. The name of the bread originates from the … نان سنگک. This bread is baked in tanoor (a traditional oven) lined with small stones. 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. 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. Fresh baked Sangak bread. 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. Also, the iron found in this whole-grain Iranian bread makes children smarter. Sangak in Persian means “pebble” or “small stone.” This bread is baked on a bed of hot pebbles in an oven. It is also known as the national bread of Iran and is triangular or rectangular in shape. (Sangak, سنگک‎‎ ) Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. 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. 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. He was dressed in a white and black suit with flared trousers and wore a hat. Sangak is one of the most prized Iranian breads. For this reason, patients with diabetes, high blood lipids, vascular diseases, gastrointestinal cancers and obesity are advised to replace the white bread with Sangak. What is unique about the sangak bread is the way of baking in a traditional oven. 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. Sangak Bread is not only popular in Iran but also in Azerbaijan. Sangak is probably the most well-known type of Persian Bread. Sangak is cooked only in Iran, so it can be called the national bread of Iran. “Sangak” bread was traditionally the bread … sangak. Sangak is Iran’s – and maybe the worlds – healthiest, most delicious and easiest to digest type of bread. Bread is deeply integrated into Persian culture, and many types of flatbread appear on the Persian table to accompany breakfast, lunch and dinner. 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 useful for children especially for the periods that nervous cells are on the growth. The bread is baked on a bed of small river stones in an oven. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. Iranian breakfast includes a variety of options like eggs, fresh vegetables including tomato and … 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. A portion of dough saved from the previous day is used to leaven the current day’s dough. That is around 50-60 cents. 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. In Persian 'sangak' means little stone. 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. It is mentioned for the first time in the 11th century. 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. It can be said that it is the only triangular tanour in the world and the oldest triangular bread in the world, Sangak. Sangak, Barbari, Lavash, Taftoon and shirmal (a kind of sweet bread) are some of the most popular bread eaten all over Iran. At least two bakers are required to prepare sangak. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Sangak Bread is not only popular in Iran but also in Azerbaijan. 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. 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. About 45% of the flour used in Iran goes into making Sangak. Sangak bread is originally from Iran and made from whole grain wheat flour, its surface is studded with sesame or nigella seeds. For people with diabetes, Sangak is considered as one of the best types of bread. “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. For fermenting the dough, the baker uses starter from the previous day’s batch. Click here for instructions on how to enable JavaScript in your browser. 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