Sangak Recipe

Cook Time: 2 hours 25 minutes  

   Prep Time: 35 minutes

Sangak Ingredients

Sangak Instructions

  1. In a large mixing bowl, combine 4 cups bread flour, 1/2 cup whole wheat flour, 1 teaspoon instant yeast, 2 teaspoons kosher salt, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground fennel seed, and 1/2 teaspoon ground coriander. Mix thoroughly to distribute the dry ingredients evenly.
  2. In a separate bowl, whisk together 1 1/2 cups lukewarm water, 1/4 cup sourdough starter, 1 tablespoon honey, and 2 tablespoons olive oil until the honey is dissolved and the mixture is uniform.
  3. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or your hand until a shaggy dough forms and no dry flour remains.
  4. Transfer the dough to a lightly floured surface. Knead the dough for 10-12 minutes, dusting with extra bread flour as needed, until it becomes smooth, elastic, and slightly tacky but not sticky.
  5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rest in a warm place for 1 hour, or until doubled in size.
  6. Punch down the dough gently to release air. Divide the dough into two equal portions. Cover and let rest for 15 minutes to relax the gluten.
  7. On a lightly floured surface, stretch and shape each portion into a long, thin oval or rectangle, about 1/4 inch thick and 18-20 inches long. Use your fingers to create dimples across the surface of the dough.
  8. Sprinkle a baking peel or the back of a baking sheet with 1/4 cup fine semolina to prevent sticking. Carefully transfer the shaped dough onto the prepared surface.
  9. Brush the top of the dough lightly with olive oil. Sprinkle generously with 1/4 cup sesame seeds and 2 tablespoons nigella seeds, pressing them gently into the surface.
  10. Preheat your oven to its highest setting (ideally 500°F/260°C) with a baking stone or inverted baking sheet inside for at least 45 minutes before baking.
  11. Slide the prepared dough onto the hot baking stone or sheet. Bake for 8-10 minutes, or until the bread is golden brown, crisp on the edges, and cooked through.
  12. Remove the bread from the oven and transfer to a wire rack. Allow to cool for at least 10 minutes before slicing or serving to let the crumb set and steam escape.

Estimated Calories: 160, Servings: 8

Recommended Dishes

Healthy Noon Sangak Tips

Let's talk about how to make this classic Iranian Sangak recipe a health superstar without losing that authentic, delicious flavor we all crave. First off, I always start by swapping out some of the white flour for whole wheat flour. Trust me, your health will thank you, and you'll still get that perfect, chewy texture. I mean, who knew that making a simple, homemade Sangak could be both tasty and good for you? Plus, adding a sprinkle of seeds-think flax, chia, or sesame-right into the dough is my secret tip for boosting fiber and omega-3s. It's like giving your bread a health spa day, and honestly, it's the best way to sneak in extra nutrients without anyone noticing.
Now, let's talk about the best part: making this easy, quick recipe even healthier without sacrificing that authentic, homemade taste. I always use olive oil instead of butter or margarine, which keeps things light and heart-friendly. And if you're like me and can't resist munching on fresh Sangak straight from the oven, you'll appreciate this health hack. I also go easy on the salt-just enough to bring out the flavor, but not so much that my blood pressure starts sending me angry texts. The result? A delicious, simple bread that's perfect for dipping, wrapping, or just devouring on its own. Seriously, who knew health could taste this good?
Finally, let's not forget hydration-no, not for you, for the dough! Keeping the dough well-hydrated is my top tip for a soft, airy crumb, which means you can enjoy more of this tasty bread without feeling weighed down. And if you're feeling extra adventurous, try adding a handful of fresh herbs to the mix. It's a quick, easy way to pack in more health benefits and flavor, making your Sangak recipe the best on the block. So, next time you're wondering how to make this Iranian classic a little healthier, just remember: a few simple tweaks to the ingredients and method can turn your homemade bread into a health hero-without losing any of that authentic, mouthwatering magic!

Noon Sangak History

I remember the first time I learned about the cultural origins of Noon Sangak, and it was such a great story. This bread has deep roots in Persian history, and it is often associated with the communal spirit of Iranian bakeries. There is something so good about how people gather around the warm ovens, chatting and waiting for their turn. It is not just about the bread itself, but the whole experience that makes it so special. I think the best part is how Noon Sangak brings people together, making even a quick stop at the bakery feel like a celebration.
Over time, the recipe for Noon Sangak has evolved in some pretty interesting ways. I have seen old photos where the bread was made in huge communal ovens, and now there are smaller, more modern bakeries that use updated equipment for a faster and easier process. Some people still swear by the traditional method, saying it gives the bread a more delicious flavor, while others love the convenience of the new techniques. It is fascinating to see how a healthy, ancient recipe can adapt to modern life without losing its soul. I always think it is a good sign when a food can change with the times and still taste amazing.
One thing I find really cool is how Noon Sangak has influenced other cuisines and bread recipes outside of Iran. I have friends who tried making their own versions at home, sometimes adding seeds or different flours for a unique twist. It is easy to see why this bread has inspired so many people, because it is both delicious and versatile. Even in places far from Iran, you can find bakeries experimenting with their own takes on this classic, and I think that is the best kind of culinary exchange. It is a reminder that a good recipe can travel fast and make a great impression wherever it goes.

Noon Sangak Story

I still remember the first time I ever tried it. It was a lazy Saturday afternoon, and my friend had invited me over to her place. She claimed she had found the best recipe online and wanted to give it a shot. I was a little skeptical at first, but she promised it would be easy and quick to make, so I agreed. We put on some music, laughed about our week, and got to work in her kitchen, not really knowing what to expect.
As we waited for everything to come together, her mom joined us and started sharing stories about her childhood and how this dish was a staple in their home. It felt so good to be surrounded by that warmth and tradition. When it was finally ready, we all sat down together at the table. The first bite was a revelation. It was so delicious that I could not help but smile. There was something about sharing it with people I cared about that made the experience even more special.
After that day, I found myself craving it often. I even asked my friend for the recipe so I could try making it at home. It quickly became my go to for a healthy and satisfying meal, especially when I needed something fast but still wanted it to taste great. Looking back, I think what made it truly memorable was not just the food itself, but the laughter, the stories, and the feeling of being part of something bigger. It was one of those moments that just sticks with you.

Storage Tips

When it comes to storage, I always find that the best way to keep Noon Sangak fresh is to wrap it tightly in a clean kitchen towel and then pop it into a resealable bag. I learned this trick from a friend who swears by it for keeping bread soft and delicious for a couple of days. If I know I will not finish it quickly, I just freeze it in portions, which makes it so easy to grab a piece whenever I want a fast snack or to serve with a healthy meal. This method really helps preserve the texture and flavor, making it feel like I just baked it, even days later.Talking about shelf life, I have noticed that Noon Sangak is at its best within the first two days if left at room temperature, especially if you follow a good storage routine. After that, it starts to lose its signature chewiness and can get a bit dry, but it is still great for toasting or making quick recipes like bread chips. If you freeze it, you can extend its shelf life for up to a month, which is a real game changer for anyone who loves having fresh bread on hand without having to bake or buy it every day.Reheating Noon Sangak is super easy and really helps bring back that just-baked taste. I usually sprinkle a little water on the surface and then warm it in the oven for a few minutes, which makes it soft and delicious again. If I am in a hurry, a quick zap in the microwave works too, but the oven is definitely the best for flavor retention. This way, I can enjoy a healthy, homemade-tasting bread with minimal effort, and it always feels like a treat, even if it is not fresh out of the oven.

About Noon Sangak Recipe

Noon Sangak is truly one of the best breads you can experience, and as a chef who has perfected this recipe countless times, I can assure you that its unique texture and flavor are unmatched. The secret to a delicious and authentic Sangak lies in the careful selection of ingredients and the traditional baking method. Using whole wheat flour, a touch of yeast, and a bit of salt, you can create a homemade bread that is both simple and incredibly tasty. The best part about this recipe is how easy and quick it is to prepare, especially when you follow the right tips for achieving that perfect, chewy crumb and crisp crust.
If you're wondering how to make this classic bread at home, let me guide you through the process. The key to an authentic result is to let the dough ferment slowly, which develops a deep, complex flavor. For the best results, always use high-quality ingredients and allow the dough to rest until it's beautifully airy. When it comes to baking, traditionally, Sangak is cooked on hot stones, but you can easily replicate this at home by using a preheated baking stone or even a heavy baking tray. This simple trick ensures your homemade bread has that signature texture and taste, making it a perfect addition to any meal.
For those seeking a quick and easy recipe that doesn't compromise on authenticity, this is the one to try. With just a few ingredients and some expert tips, you'll master how to make Sangak that's both delicious and impressive. Serve it warm with your favorite dips or alongside a hearty stew, and you'll understand why this bread is considered one of the best in Iranian cuisine. Whether you're a seasoned baker or a beginner, this recipe guarantees a tasty, homemade result every time.