Nan-e sangak is one of Iran’s oldest breads, made by spreading yeasted dough over hot stones and baking it. Spreading the dough evenly without sticking it to the stones takes years of practice, so achieving a similar result in a home oven requires careful preparation.
Dissolve the fresh yeast in lukewarm water and wait 10 minutes for it to foam. Add the salt to the flour and knead into a soft, loose dough. Cover and let it rise in a warm place for 75 minutes, until doubled in size.
Dust the preheated baking stones with flour. Spread the dough over them by hand in a thin, even layer and sprinkle sesame seeds on top.
Bake in an oven preheated to 240°C / 465°F for 15 minutes, until deep golden.
Preheat the stones along with the oven; dough spread on cold stones will not bake evenly. Do not roll the dough too thin, or torn areas may burn. Allergens: gluten (wheat flour) and sesame (sprinkled on top).
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