According to MasterClass, sangak, or nan-e sangak, is a Persian version of naan which was traditionally baked over a layer of small hot stones. It gets its name from the Farsi word "sang," which translates to "pebble" or "little stone." The stones give the bread a distinct bumpy texture. Sangak falls somewhere between the crisp thinness of a lavash and the pillowy thickness of barbari bread. It can be as much as 2 feet long and was originally a staple of the Persian army, as it was long enough to feed the troops on the road with only the use of little stones for cooking (via Taste Atlas).
While cooking sangak traditionally involves using stones, the Los Angeles Times reports that health officials in America think the stones pose a risk to teeth. Those stones can stick to the sangak while it is being baked, and you could end up biting one and breaking a tooth. As a result, certain bakeries in the U.S. have been known to use a metal contraption that mimics the bumpy surface of little stones to bake sangak.
The Persian flatbread can be prepared plain or sprinkled with poppy seeds or sesame seeds. The bread blanket, MasterClass notes, is usually eaten with kebabs or served alongside Iranian stews. Or, you could listen to one of Duff Goldman's followers and use sangak like a fuzzy blanket (via Instagram). In the meantime, you can wrap yourself in sweet dreams of freshly baked warm bread.
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November 20, 2021 at 05:33PM
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Duff Goldman Got Schooled On Instagram About This 'Bread Blanket' - Mashed
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