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Sangak (or nan-e sangak) (Persian: سنگک) is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread. It is considered to be Iran's national bread. Its name consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak' means little stone. The reason for this goes back to the way this bread has been traditionally baked: on a bed of hot tiny river stones in an oven. There are normal two varieties of this bread offered at Iranian bakeries: the generic one with has no toppings and the more expensive variety which is topped with poppy seeds or sesame seeds.
History
Sangak bread was traditionally the bread of the Persian army. Each soldier carried a small bag of pebbles which at camp was brought together with the "sangak oven" and formed to cook the bread for the entire army. It was consumed along with lamb kabab.
See also
- Barbari bread, Iranian leavened white bread
- Lavash, a common unleavened bread in Iran
- Taftan (bread), an Iranian bread very similar to Lavash, but thicker
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