Iran · Western Asia
Sangak
Also known as نان سنگک
A long whole-wheat flatbread baked directly on a bed of hot river pebbles, leaving a signature dimpled surface unique among the world's ovens.
Method
Pebble-Bed Oven
Hydration
70%
water to flour
Glycemic index
55
Medium GI
Energy
265 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 3
- chewiness
- 6
- aroma
- 6
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 265 kcal |
|---|---|
| Protein | 9.2 g |
| Carbohydrates | 50 g |
| of which sugars | 1 g |
| Fat | 1.8 g |
| Fiber | 5 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Pebble-dimpled underside
- Chewy whole-wheat crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.