baked goods

baked goods

baked goods

Sangak Bread

As the (most likely) the most famous bread in Iran, it is said that "Sangak" goes back to the Sassanid time frame (651 – 224 AD).

It is said that before Islam entered Iran, a doctor requested that a patient eat a bread prepared on little stones to treat his condition. It is additionally said to have been developed by Sheik Baha'i. Some accept that preparing bread on a hot stones will improve the nature of the bread and keep its properties.

Its thickness is around 9 mm and notwithstanding an ideal taste, it has the highest caliber among different breads. Before, this bread was heated in a heater on little shakes and that is the place it gets its name from (little shakes in Persian are called Sang).

Naan-e Sangak has for some time been known as the bread of the privileged in antiquated occasions, particularly the military. It is exceptionally mainstream for breakfast or with nourishments, for example, Kebab and Dizi.

This bona fide Iranian bread has crossed the Iranian outskirt, as sandwiches have as of late been sold in Italian cafés with this bread. The Italians picked the name Piadina for Sangak bread

Why Naan e Sangak?

Sangak bread contains significant levels of nutrients, calcium, protein and iron.

It is anything but difficult to process because of its high fiber content and is exceptionally seen by nutritionists.

Sangak bread is additionally helpful for kids, particularly when their nerve cells are developing.

Since this conventional Naan is generally prepared with entire flour, nutrients and minerals are saved.

This bread is anything but difficult to process due to its high fiber substance and high healthy benefit.

Fixings

500 g Whole Grain Flour

500 ml Lukewarm Water

1 tbsp Yeast

Varying Salt

As much as you normally like Sesame

Varying Small Rocks

Guidelines
To start with, blend 1/3 of the flour with the yeast. Include a glass of tepid water and blend them well with the spoon. Spread the highest point of the bowl and put it in the cooler for 24 hours.

After this time, blend the rest of the batter in with tepid water and salt. Mix the mixture with a blender until it is smooth and reliable. Next, combine both batter well and spot it in the cooler for two hours.

Prepare the stones once and place them in the broiler before preparing the bread with the goal that they are very much warmed.

Next, place a bowl of water by your hand to wet the surface that you need to spread the mixture on with your hand to expel the batter simpler from it later.

Presently snatch a portion of the mixture and spread it superficially. Expel the plate with the little shakes in it from the broiler and oil the stones with margarine so the mixture doesn't adhere to them; and afterward spread the batter on them.

At the point when you spread the mixture on the rocks, sprinkle as a lot of sesame on it as you like and afterward close the broiler entryway until the edges of the bread are brilliant. Presently you have to turn the bread over and let the opposite side heat.

There is no compelling reason to evacuate shakes in the wake of turning the bread over. Allow the bread to cook and afterward expel it from the broiler. Expel the stones when it is marginally cooled.