Bread Story
Sangak is one of Iran's oldest and most celebrated breads. Traditionally baked over hot river stones, it's famous for its rustic texture, crisp golden crust and wonderfully chewy centre. This air-fryer version captures that same artisan character, making it perfect for breakfast, grilled meats or simply served warm with butter and herbs.
You’ll Need
Makes 4 flatbreads
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
340ml warm water
2 tbsp extra virgin olive oil
Topping
1 tbsp sesame seeds
1 tsp nigella seeds (optional)
Olive oil for brushing
Optional but Dangerous
Feta cheese
Fresh mint
Fresh basil
Honey
Grilled lamb kebabs
Hummus
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Add the warm water and olive oil, mixing until a soft, slightly sticky dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for about 1 hour, or until doubled in size.
Divide the dough into four equal portions.
Stretch each portion gently into a long rustic oval approximately 30cm long. Don't worry if the edges aren't
perfectly even—that's part of its character.
Place onto baking paper and leave to prove for another 20–30 minutes.
Brush lightly with olive oil and sprinkle over the sesame seeds and nigella seeds.
Using your fingertips, gently press shallow dimples across the surface.
Preheat the air fryer to 190°C.
Air fry each flatbread for 8–10 minutes, until lightly blistered, golden brown and cooked through with crisp
edges.
Transfer to a wire rack for a few minutes before serving warm.