“Sang” means stone or pebble, and “sangak” means little stone, referring to the way the bread is baked atop a bed of small stones in a hot oven. This unique baking method creates a charred uneven surface with little pillows from the shape of the stones, producing an incredibly aromatic and full-bodied taste.
Sangak bread originated over 12,000 years ago during the neolithic era when all of the grain had to be hand-ground into a fine flour. Our sangak bread is made using age old methods and recipes, with the finest selection of artfully combined ingredients to yield a soft and robust taste. A generous sprinkling of sesame seeds and poppy seeds eloquently brings out the natural fragrances of this bread and adds an extra layer of flavour.
Traditionally, sangak bread is eaten with a variety of cheeses, can be placed under hot kebabs to soak up the delicious flavour, or enjoyed with your favourite meals – the options are endless!