Stone-Baked Bread

Nan-e Sangak

Preparation info

  • Makes

    5

    loaves
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Ingredients

Starter

  • teaspoons instant dry yeast (or 1 tablespoon/8.5 g fresh yeast

Method

  1. For the starter: Combine all the ingredients for the starter in a large mixing bowl and mix until it’s soft but stretchy (about 10 minutes). Cover with plastic wrap and allow to rest in the fridge for 24 hours.
  2. For the dough: In the bowl of an electric mixer combine the flour, salt, and sugar, and mix for 1 minute, then gradually add the water and