Sangyak

Sangyak

Pebble-baked wholemeal bread

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Nane lavash or taftoon, see recipe for ingredients and method

Method

  1. The ingredients and method for making this fascinating bread are the same as for nane lavash. Instead of the griddle, you will require enough well-washed blue metal baking trays to cover the base of a large, shallow baking dish. Brush the blue metal with peanut oil when first making this bread. Once a few loaves have been cooked on it, the metal absorbs enough oil for further bakings.
  2. Place the blue metal in its dish on the lowest shelf in the oven and heat the oven to 250°C. If using a gas oven, the centre shelf may be a better position, as these ovens do not have the advantage of having a heating element directly under the dish.
  3. Divide the dough into six equal portions. Roll one piece out to an oval shape, or as near to oval as you can; do not roll too thinly. The rolled-out dough should not rest before being baked, so prepare each round just before you are ready to bake it.
  4. Place a dough round on the cushion and turn onto the hot blue metal. Bake for 1 minute, then press the dough with the cushion. Bake for a further 3 minutes, then turn over and bake for 2 minutes more, or until the bread is cooked.
  5. Remove from the oven and pull off any pieces of blue metal, returning them to the dish. (After a few breads have been baked, the metal is less likely to stick.) Wrap the bread in a cloth as it comes out of the oven.
  6. If the bread has not browned sufficiently, place it under a hot grill for a few seconds on each side.
  7. Bake the remaining dough rounds in the same way, allowing the oven temperature to return to the set heat before baking the next dough round.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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