Sangak Bread (Persian Flatbread - cut small)

Whole wheat flour: This is the primary ingredient for the bread, providing a hearty and nutty flavor.

Lukewarm water: Used to activate the yeast and bring the dough together.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise and gives the bread its airy texture.

Olive oil: Adds moisture and richness to the dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, lightly dust your hands and the work surface with a bit of whole wheat flour.

• Sangak bread - Substitute with whole wheat pita bread: Whole wheat pita bread has a similar texture and flavor profile, making it a suitable replacement for Sangak bread in most recipes.

• Sangak bread - Substitute with whole wheat naan: Whole wheat naan can mimic the chewy texture and slightly tangy taste of Sangak bread, providing a similar eating experience.

• Sangak bread - Substitute with whole wheat tortilla: Whole wheat tortillas are readily available and can be used as a flatbread alternative, though they are thinner and less chewy than Sangak bread.

• Sangak bread - Substitute with whole wheat lavash: Whole wheat lavash is another flatbread option that can replicate the texture and flavor of Sangak bread in various dishes.

• Allow the sangak bread to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Wrap each piece of flatbread individually in plastic wrap or aluminum foil to maintain freshness and prevent drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag. This helps to keep the bread soft and prevents it from absorbing any odors from the fridge.
• Store the container or bag in the refrigerator if you plan to consume the bread within a week. This keeps the bread fresh and ready to eat.
• For longer storage, place the wrapped flatbread in a freezer-safe bag, removing as much air as possible before sealing. This prevents freezer burn and keeps the bread fresh for up to three months.
• When ready to use, thaw the bread at room temperature for a few hours or overnight in the refrigerator. This ensures the bread retains its texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the flatbread on a baking sheet and warm it in the oven for about 5-10 minutes, or until heated through. This revives the bread's crispiness and warmth.
• Alternatively, you can reheat the bread in a skillet over medium heat for a few minutes on each side, or until warmed through. This method adds a slight crispiness to the flatbread.
• For a quick reheating option, use a microwave. Wrap the bread in a damp paper towel and microwave on high for 20-30 seconds. This keeps the bread soft and pliable.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the sangak bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10 minutes, or until warm and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the sangak bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Microwave Method: Wrap the sangak bread in a damp paper towel to keep it moist. Microwave on high for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sangak bread directly on the rack or on a baking sheet. Heat for 5-7 minutes, or until warm and slightly crispy.

• Steam Method: Bring a pot of water to a boil and place a steamer basket over it. Wrap the sangak bread in a clean kitchen towel and place it in the steamer basket. Cover and steam for 2-3 minutes, or until warm and soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the sangak bread in the air fryer basket in a single layer. Heat for 3-5 minutes, or until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, and yeast, and to mix in the water and olive oil.

• Measuring cups: Used to measure the exact amount of whole wheat flour and lukewarm water.

• Measuring spoons: Used to measure the salt, active dry yeast, and olive oil accurately.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth and elastic.

• Kitchen towel: Used to cover the dough while it rises to prevent it from drying out.

• Baking stone: Placed in the oven to preheat and used to bake the flatbread, giving it a crispy texture.

• Rolling pin: Used to roll out the dough portions thinly before baking.

• Oven mitts: Essential for safely handling the hot baking stone and removing the bread from the oven.

• Cooling rack: A place to let the baked bread cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and time.

Preheat oven early: Start preheating your oven while the dough is rising to ensure it's ready when you need it.

Divide dough efficiently: Use a dough cutter to quickly and evenly divide the dough into portions.

Roll out on parchment: Roll the dough on parchment paper for easy transfer to the baking stone.