Sangak Recipe: How to Make Persian Flatbread

• 1½ cups whole wheat flour
• 2 cups all-purpose flour
• ½ teaspoon active dry yeast
• 2 teaspoons sea salt
• Poppy seeds, for sprinkling (optional)
• Sesame seeds, for sprinkling (optional)

1. 1

   In a medium bowl, combine the wheat flour, all-purpose flour, yeast, and 1½ cups warm water. Stir with a spatula or fork until a wet, sticky dough forms.

2. 2

   Cover and let rest at room temperature for 1 hour.

3. 3

   Add salt and lightly fold the dough to incorporate.

4. 4

   Cover and let rest for 30 minutes.

5. 5

   Knead the dough in the bowl, using a scooping and folding motion.

6. 6

   Cover and let rest for 30 minutes.

7. 7

   Repeat the kneading process.

8. 8

   Cover and let rest another 30 minutes, then transfer to the refrigerator and let rest overnight.

9. 9

   The next day, divide the dough into 4 equal pieces and let come to room temperature while you prepare the sangak oven.

10. 10

    If you have one, place a pizza stone on the bottom rack of the oven.

11. 11

    Fill a large rimmed baking sheet with clean stones, and place it on top of the pizza stone.

12. 12

    Preheat the oven to 500 degrees Fahrenheit.

13. 13

    Meanwhile, shape the bread. Moisten a work surface and your hands with water to prevent sticking.

14. 14

    Gently transfer one of the dough pieces to the wet work surface and stretch with your hands until you form a large, thin oval or triangle, slightly smaller than the baking sheet.

15. 15

    Carefully remove the hot baking sheet from the pan and gently transfer the shaped bread onto the stones.

16. 16

    Sprinkle the bread with sesame seeds or poppy seeds, if desired, and carefully return the pan to the bottom rack of the oven.

17. 17

    Bake until golden brown, about 8 minutes.

18. 18

    Use tongs to remove the bread from the stones.

19. 19

    Repeat with the remaining dough pieces.

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