How to make Noon Sangak

Why cooks start here

Noon Sangak is cooked the way bakeries cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Noon Sangak, a beloved Persian flatbread, speaks of the warmth and familiarity of home kitchens. Traditionally baked in stone ovens, this bread is a staple at any Persian meal, often enjoyed fresh and warm. The home version captures the essence of bakery magic, where the salt is judged by hand and fat is used generously, creating a bread that is both robust and inviting. The flavor of Noon Sangak is earthy and slightly tangy, with a nutty hint from sesame seeds. Its texture is both chewy and crisp, making it a versatile companion to a variety of Persian dishes. This bread is an invitation to gather and share, an essential element of any Persian table.