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.

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.