Maman Fari

Sangak Technique

پختن نان سنگک

The ancient art of baking bread on hot pebbles — creating the distinctive dimpled, chewy sangak.

Persian BreadAdvanced45 min4 / 4
1

What Makes Sangak Unique

Sangak (سنگک) means "little stones" — named for the pebbles it's baked on:

  • •Pebble-dimpled surface — signature crater pattern
  • •Chewy, irregular texture — each bite different
  • •Whole wheat blend — earthy, nutritious
  • •Ancient technique — largely unchanged for centuries

In Iran, sangak bakeries are theatrical — watching the baker stretch dough onto pebbles is mesmerizing.

2

The Challenge at Home

Traditional sangak requires:

  • •A bed of river pebbles
  • •Extremely hot oven (300°C+)
  • •Long wooden paddle
  • •Years of practice

Home adaptation: We'll use a pizza stone or cast iron with a pebble-simulation technique.

3

Sangak Dough

Higher hydration, whole wheat blend:

IngredientAmountNotes
Bread flour300g60%
Whole wheat flour200g40%
Water (warm)400g80% hydration — very wet
Salt10g
Instant yeast5g
Oil15g

Character: Sticky, slack, almost batter-like compared to other breads.

4

Dough Method

Step 1: Mix

  1. •Combine flours in large bowl
  2. •Add yeast and salt (separate sides)
  3. •Add water gradually, mixing
  4. •Stir until shaggy — no dry flour

Step 2: Develop Gluten

Instead of kneading (too wet):

  1. •Use "stretch and fold" method
  2. •Wet hands, grab edge of dough
  3. •Stretch up, fold over center
  4. •Rotate bowl 90°, repeat
  5. •Do 4 folds every 30 minutes, 3-4 times

Step 3: Bulk Rise

  • •Cover bowl
  • •Room temperature 1-2 hours
  • •Or refrigerate overnight (better flavor)
  • •Should double and look bubbly
5

Home Baking Methods

Method 1: Pizza Stone + Fingers

Simulating pebbles with your hands:

  1. •Preheat stone at 260°C (500°F) for 1 hour
  2. •Wet hands thoroughly
  3. •Grab portion of dough (~300g)
  4. •Stretch to rough oval, 30-40cm
  5. •Lay on floured peel
  6. •Poke fingers through dough randomly — creates holes
  7. •Slide onto hot stone
  8. •Bake 5-8 minutes until charred spots form

Method 2: Cast Iron with Actual Pebbles

Closer to traditional:

  1. •Collect smooth river pebbles (3-5cm diameter)
  2. •Wash and dry pebbles thoroughly
  3. •Spread single layer in large cast iron
  4. •Heat in 260°C oven for 1 hour
  5. •Stretch wet dough over pebbles
  6. •Press down gently
  7. •Bake 8-12 minutes
  8. •Peel bread off pebbles (they leave dimples)

Caution: Pebbles are extremely hot. Use long tools.

Method 3: Inverted Sheet Pan

  1. •Place sheet pan upside down in oven
  2. •Preheat at max temperature
  3. •Stretch dough on floured parchment
  4. •Poke holes throughout
  5. •Slide parchment onto hot pan
  6. •Bake until charred
6

Stretching Technique

The bakery method:

The Baker's Stretch

  1. •Wet hands and forearms
  2. •Grab dough from container
  3. •Let gravity stretch it
  4. •Pass between hands, stretching
  5. •Aim for long oval — 50-60cm × 25-30cm
  6. •Thinness varies — thicker center, thinner edges
  7. •Work quickly — dough tears when overworked

Thickness

Unlike lavash:

  • •Not uniformly thin
  • •Center: 5-8mm
  • •Edges: 2-3mm
  • •Holes and thin spots: normal

The variation creates different textures in one bread.

7

The Pebble Effect

What pebbles do:

  1. •Intense bottom heat — crispy base
  2. •Uneven surface — dimples and craters
  3. •Steam pockets — creates chewy spots
  4. •Char points — flavor complexity

Without pebbles: Poke fingers through dough to mimic the effect.

8

Toppings (Optional)

Traditional Additions

  • •Sesame seeds — scattered before baking
  • •Nigella seeds — classic
  • •Poppy seeds — less common but traditional

Apply after stretching, before baking.

9

Baking Signs

StageTimeLook
Initial0-2 minDough puffs, bubbles
Middle2-5 minColor developing, spots charring
Done5-8 minGolden with black spots, crisp bottom

Don't overbake — sangak should be chewy, not crispy throughout.

10

Serving Sangak

Fresh is essential:

  • •Best within 1 hour of baking
  • •Serve warm
  • •Tear, don't cut
  • •Perfect with cheese, herbs, walnuts (breakfast spread)

Traditional breakfast:

  • •Fresh sangak + feta + walnuts + fresh herbs + sweet tea
11

Common Mistakes

MistakeResultFix
Dough too dryWon't stretch, tearsFull 80% hydration
Not wet enough handsSticks everywhereDripping wet hands
Stone not hot enoughPale, soft bottomFull hour preheat
Too uniform thicknessMisses the pointEmbrace variation
OverbakingToo crispyPull when still slightly soft
Letting it cool uncoveredDries outWrap in cloth
12

The Bakery Experience

If you ever visit Iran:

  • •Watch a sangak bakery
  • •The baker stretches dough onto a long paddle
  • •Slides it onto pebbles in a deep oven
  • •Hooks it out with a long metal rod
  • •Hands it to you steaming hot
  • •You pay almost nothing
  • •You eat it on the walk home

Nothing compares.

13

Pro Tips

  1. •Wet, wet, wet — hands, surface, everything
  2. •Hot, hot, hot — oven at maximum, preheat fully
  3. •Fast, fast, fast — dough tears if you hesitate
  4. •Imperfection is the goal — irregular = authentic
  5. •Eat immediately — sangak waits for no one