Sangak from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 244) by Matthew Jones and Justin Gellatly and Louise Gellatly

  • strong white bread flour
  • wholegrain rye flour

  • EYB Comments

    Dough requires refrigeration for at least 8 hours. See recipe for optional toppings.

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

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 refrigeration for at least 8 hours. See recipe for optional toppings.

  • Astrid5555 on August 01, 2020

    Perfect make-ahead flatbread. Family loved it.

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