Sangak
Sangak hanging on a wall
Sangak (or nan-e sangak) (Persian: سَنگَک) 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, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings and the more expensive variety which is topped with poppy seeds or sesame seeds.
A very similar bread called 'Kaak' is made in Balochistan province of adjoining Pakistan. Kaak is normally served with whole roasted lamb or chicken called Sajji and is a staple of the cuisine.
History
Sangak bread was traditionally the bread of the Persian army. Each soldier carried a small ksuntaft 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
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