Persian · bread
Nan-e Sangak (Stone-Baked Flatbread)
Nan-e Sangak (Stone-Baked Flatbread) reads funk & ferment 6.5, salinity 3.6 and nutty 2.3 on Palate's 0–10 flavor X-ray — a Persian bread, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.0 / 10
- Sweet & Fruity — 1.0 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 2.3 / 10
- Aromatic & Spice — 0.7 / 10
The measured notes (of 18)
Funk & Ferment 6.5 · Salinity 3.6 · Nutty 2.3 · Umami 1.5 · Earthy 1.5 · Sourness 1.0 · Sweetness 1.0 · Bitterness 0.8 · Herbaceous 0.7
What's in it (5)
- 2 cups whole wheat flour
- 1 cup bread flour
- 2 1/4 tsp yeast
- 1 1/4 cups water
- 1 tsp salt
Time & effort: about 2 hr (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 202.5 kcal, 8.2 g protein, 1.4 g fat, 39.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix a wet, slack dough with whole wheat and white flour, yeast, and salt, and allow to ferment for several hours.
- Stretch the dough thinly onto a paddle and slide it onto a bed of heated river pebbles in a wood-fired oven.
- Bake until puffed, blistered, and golden, then shake off any pebbles.
Dishes with a similar flavor shape
- Sake (日本酒) — Japanese
- Obwarzanek Krakowski (Kraków Ring Bagel) — Polish
- Swedish Crispbread (Knäckebröd) — Scandinavian
- Jameed (Dried Fermented Sheep's Yoghurt) — Jordanian
- Tohu Thoke (Shan Chickpea Tofu Salad) — Burmese · Shan
Keep reading: what funk & ferment, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.