Stone bread (Sangak) from Saraban: A Chef's Journey through Persia by Greg Malouf and Lucy Malouf

  • active dry yeast
  • sea salt
  • wholemeal flour
  • strong white flour

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

  • RMcEwen on June 26, 2014

    Easy and delicious -- it takes time to make, but is certainly worth the effort. A majority of the time is hands-off, and the breads cook very quickly in the oven. I use pizza trays, left in the hot oven for ten minutes or so, because I don't have a pizza stone or similar. I also omitted the pebbles and the breads were still delicious, if not quite as interesting!

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