Stone-baked bread (Nan-e sangak) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 439) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb shank soup with yellow split peas and meat paste (Abgusht-e lapeh-o gusht kubideh/Dizzy); Lamb shank soup with eggplant and meat paste (Abgusht-e bademjan); Lamb's head and feet soup (Kalleh pacheh); Tripe soup (Sirab shir-dun)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough requires 1 hour rising time before baking. Can substitute poppy seeds, cumin seeds or nigella seeds for sesame seeds.

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