Nān-e Sangak [Whole Wheat Flatbread | vegan]

Classic Whole Wheat Flatbread | vegan

Region: Pan-Iranian Classic

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

Nān-e Sangak, or “little stone bread,” is one of Iran’s most ancient and revered breads. Its name derives directly from the traditional baking method, where the wet dough is laid onto a bed of scorching hot river pebbles within a large oven, creating the bread’s signature irregular, dimpled surface and uniquely chewy texture. Made with whole wheat flour, Sangak carries a distinctive nutty and slightly sour flavor born from slow fermentation. While typically shaped into massive, tear-drop rectangles to serve alongside hearty stews or breakfast spreads, this recipe adapts the classic method for a home oven by utilizing a highly hydrated dough baked directly on a blazing hot steel.

Serves: 4-6 (makes 2 large loaves)
Preparation time: 20 minutes (plus 1 ½ to 2 ½ hours rising time)
Cooking time: 10-15 minutes