Sangak Tortillas
by Editorial Staff
Sangak is the national Iranian bread (thin cakes). It is very easy to prepare with yeast dough and bake in the oven at high temperatures.
Ingredients
- Dry fast-acting yeast – 1 tbsp
- Warm water – 2 1/2 cups
- Salt – 1 1/2 teaspoon
- Wheat flour – 4 cups
- Sesame seeds – 12 teaspoon
Directions
- In the bowl of a food processor or in a regular large bowl, dissolve the yeast in 1/2 cup warm water, set aside for 5 minutes. Pour salt into this yeast water and add another 1 1/2 cups of warm water, set aside for 10 minutes.
- Add flour into the liquid, 1 glass at a time and the rest of the water, knead a homogeneous dough, form a ball, cover the bowl, and put in a warm place to rise for 3 hours.
- Turn on the oven to preheat to 250 degrees. Place the matched dough on a floured work surface and knead well. Divide the dough into 6 pieces. Roll each part into an oval about 1 cm thick.
- Lightly grease a large baking sheet with foil, put on it the ovals of dough (as much as fit), make dents with your fingers, and sprinkle each oval with 2 teaspoons of sesame seeds. Place the baking sheet in a preheated oven and bake the sangak for 3-4 minutes, then turn the cakes over to the other side and bake for about 2 minutes more. Bake all sangak in this way and serve warm or chilled.
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