Sangak

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/sangak

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the bread type and composition?Leavened, whole wheat flatbread
2. What is the geographic origin and cultural context?Iran; a foundational element of Iranian cuisine and culture
3. How do bakers bake Sangak on stones?Bakers place the dough on a bed of smooth, hot stones inside a special oven called a tanoor. The heat cooks the bread quickly and gives it a unique flavor.
4. Why is Sangak called stone bread?The name 'Sangak' comes from the Persian word for stone, because the bread is cooked directly on hot stones.

Leavened Bread: Bread made with a leavening agent (like yeast) that causes it to rise, resulting in a lighter, airier texture.
Whole Wheat Flour: Flour milled from the entire wheat kernel, retaining the bran, germ, and endosperm for increased nutritional value.
Flatbread: A bread characterized by its thin, flattened shape, often made with simple ingredients and baked quickly.
Tanoor: A type of oven, often cylindrical, used in various cultures for baking bread and cooking food, typically with intense heat.