Noon Sangak | نان سنگک | Bread Baked on Pebbles | Emily Joon Cooks

Noon Sangak | نان سنگک | Bread Baked on Pebbles
The word "Sangak" means pebbles (little stones). This bread is baked in a big furnace laid with these pebbles hence the name. High heat plus pebbles give crisp and light bread just like baking pizza in a pizza oven.
I have done some reading about this bread, what fascinates me is after talking to Mister and several Iranian friends, I found out that Sangak bread is actually a type of sourdough bread. Bakery ferments the dough overnight using mother starter and bake in the morning.
Come to think of it, it actually makes sense because instant yeast was not a thing in the old times. So mother starters/wild yeast starters actually were used to leaven bread.
I used to bake this bread on a baking pan but after baking on pebbles, I’d say there’s no comparison. The extra crisp and lightness at the bottom of the bread is incomparable.
I fermented this bread for 6 hours at room temperature then placed it in the fridge for cold fermentation for 12 hours.
#sangak
#bread
#sourdough
#نان_سنگک
#نان‌سنگک
#نون #سنگک
I N S T A G R A M
/ emilyjooncooks

[@mt7427]

Wish ingredients were printed in comments

[@hoornaz1]

🤩 I missed Sangak.

[@maryamfarahmand2710]

I miss your Sangak very much.

[@emily_joon]

I miss baking for you too.

[@haydenlee8923]

Any tips on how to reheat sangak that's stored in the freezer? It becomes crunchy and hard, not sure what I'm doing wrong.

[@11shah]

my grandmother used to reheat it directly on the gas stove over fire with a skew, of course it will be a bit crispier than fresh

[@sayuas4293]

Sangak should have more whole wheat flour