It is interesting to know how this oblong flat bread (60 cm long) has been given the name “Sangak”. In Persian the word “sang” means “stone” and “Sangak” literally means “little stone”. The reason after this naming is that in order to bake this type bread, the dough is spread on a bed of hot pebbles inside a traditional oven. These pebbles create indents in the bread which give it a unique texture and appearance. You can choose to have plain Sangak bread or the one topped with sesame seeds which is more popular. Sangak is very tasty and healthy whole-wheat bread and can be eaten with almost all Persian dishes. It is very popular with kebabs.