Nan-e sangak is one of Iran's oldest breads, made by stretching yeasted dough over hot stones to bake. Spreading the dough evenly without it sticking to the stones is a technique that traditionally takes years to master, so recreating it at home in an oven demands a careful approach.
Dissolve the fresh yeast in the lukewarm water and let it foam for 10 minutes, then knead into the salted flour to form a soft, loose dough. Cover and let it rise in a warm spot until doubled, about 75 minutes.
Flour the preheated baking stones and stretch the dough by hand into a thin, even layer, then sprinkle with sesame seeds.
Bake in an oven preheated to 240°C for 15 minutes until deep golden.
Preheat the stones together with the oven, or dough spread on cold stones will not bake evenly. Do not stretch the dough too thin, or torn spots can scorch. Allergens: contains gluten (wheat flour), sesame (scattered on top).
If you do not have baking stones, preheating an upturned baking tray gives a similar crispness.
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