What Is Sangak?
If you're unfamiliar with Sangak, here's a simple introduction. Iran's most beloved flatbread, baked directly on a bed of river pebbles inside a stone oven — the pebbles create its signature dimpled surface and uneven, slightly smoky texture. Among Iran's oldest breads, it can stretch over a meter long. The sourdough starter gives it a mild tang; freshly baked sangak torn and eaten with feta and fresh herbs is an irreplaceable part of Iranian daily life.
Where Does It Come From?
Sangak originated in Tehran, Iran. It's a beloved part of the local food culture and one of the dishes that best represents Iran's culinary tradition.
What Does It Taste Like?
Sangak has a distinctive flavour. The combination of Flour, Sourdough starter, Water creates a taste that is characteristic of Tehran's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Torn for breakfast with herbs and cheese
Where Can I Try Sangak?
The best place to try Sangak for the first time is in Tehran, Iran. If you can't travel there, look for restaurants specialising in Iran cuisine in your city, or try making it at home using our recipe guide.
Is Sangak Suitable for Me?
Sangak traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Sangak
Iran's most beloved flatbread, baked directly on a bed of river pebbles inside a stone oven — the pebbles create its sig...
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