Recipes · Iranian · Bread
Sangak (Persian Stone-Baked Flatbread)
One serving has 204 kcal and 8 g protein, and at least a fifth of a woman's daily need of manganese (109%), selenium (59%), thiamin (39%), copper (32%), phosphorus (27%) and niacin (25%). Ready in 105 minutes.
- Preparation: 95 min
- Cooking: 10 min
- Makes: 1 serving (93.6 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten, sesame
Ingredients
- 45 g Flour, whole wheat
- 10 g Flour, bread (strong)
- 35 g Water
- 1 g Yeast, active dry
- 0.6 g Salt
- 2 g Sesame seeds
Method
- Dissolve the yeast in the warm water and let stand for 5 minutes.
- Mix in the whole wheat flour, bread flour and salt to form a very soft, wet dough, much slacker than most breads; knead briefly, cover, and let rise for 1-1.5 hours until bubbly.
- On a well-floured surface, stretch the dough out thin and long by hand.
- Traditionally sangak is baked directly on hot stones, giving its dimpled surface; here, press small dimples into the surface with your fingertips and scatter with the sesame seeds to approximate the effect.
- Bake on a preheated baking stone, or the hottest setting of your oven, around 250°C (480°F), for 8-10 minutes, until puffed, blistered and browned in spots.
- Makes 1 slice; multiply the ingredients by 6 for a whole loaf.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 204 kcal | 10% |
| Carbohydrates | 40.5 g | |
| Water | 41.3 mL | |
| Fiber | 5.6 g | 19% |
| Protein | 7.9 g | 16% |
| Tryptophan | 0.11 g | |
| Threonine | 0.23 g | |
| Isoleucine | 0.28 g | |
| Leucine | 0.54 g | |
| Lysine | 0.23 g | |
| Methionine | 0.14 g | |
| Cystine | 0.16 g | |
| Phenylalanine | 0.4 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.35 g | |
| Histidine | 0.21 g | |
| Fat | 2.4 g | |
| Monounsaturated | 0.56 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.99 g | |
| Saturated | 0.37 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 37.8 mg | 4% |
| Copper | 0.29 mg | 32% |
| Iron | 2.4 mg | 13% |
| Magnesium | 72.1 mg | 23% |
| Manganese | 2 mg | 109% |
| Phosphorus | 189 mg | 27% |
| Potassium | 192 mg | 4% |
| Selenium | 32.5 µg | 59% |
| Sodium | 236 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.43 mg | 39% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 3.5 mg | 25% |
| Pantothenic acid (vitamin B5) | 0.45 mg | 9% |
| Pyridoxine (vitamin B6) | 0.22 mg | 17% |
| Folate (vitamin B9) | 63.4 µg | 16% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 15.9 mg | 4% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.36 mg | 2% |
| Vitamin K | 0.89 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.05 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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