Unreferenced date August 2008 File Nan sangak.jpg thumb 250px Sangak hanging on a wall Sangak or nan e sangak lang fa is a plain, rectangular, or triangular Persian cuisine Iranian whole wheat sour dough flatbread . It is considered to be Iran s national bread. Its name consists of two parts Sang in Persian language Persian means stone or pebble and sangak means little stone. The reason for this goes back to the way this bread has been traditionally baked on a bed of hot tiny river stones in an oven. There are, normally, two varieties of this bread offered at Iranian bakeries the generic one which has no toppings and the more expensive variety which is topped with poppy seeds or sesame seeds . A very similar bread called Kaak is made in Balochistan province of adjoining Pakistan . Kaak is normally served with whole roasted lamb or chicken called Sajji and is a staple of the cuisine. History Sangak bread was traditionally the bread of the Persian army. Each soldier carried a small ksuntaft of pebbles which at camp was brought together with the sangak oven and formed to cook the bread for the entire army. It was consumed along with lamb and mutton lamb kabab . See also Barbari bread , Iranian leavened white bread Lavash , a common unleavened bread in Iran Taftan bread Taftan , an Iranian bread very similar to Lavash, but thicker Flatbreads Iranian bread bread stub Iran stub Category Flatbreads Category Iranian breads Category Iranian cuisine es Sangak fa ... more details
Unreferenced date June 2009 Infobox Prepared Food name Taftan image caption alternate name country Persia region Iran creator course served main ingredient Flour variations calories other Taftan lang fa is a leavening leavened flour bread from Persian cuisine , Cuisine of Pakistan and Cuisine of Uttar Pradesh Uttar Pradeshi Cuisine , with saffron and small amount of cardamom powder baked in a clay oven. See also Lavash , another Iranian bread very similar to Taftan, but thinner Shirmal , another Iranian bread very similar to Taftan, often with added fruits and murabba. Sangak Barbari bread Iranian bread Bread bread stub Iran stub Pakistan cuisine stub Category Iranian cuisine Category Iranian breads Category Pakistani breads fa ... more details
Unreferenced stub date December 2009 Infobox prepared food name Barbari bread image File Iranian Bread 1.JPG 200px imagesize caption alternate name country Iran region creator course served main ingredient Flour variations calories other Barbari Bread Lang fa is a type of Persian flatbread in Iran . Barbari means of or related to Barbars in Persian language Persian . Barbari language Barbars are a group of people living in Khorasan Province Khorasan near eastern borders of Iran. According to Dehkhoda Dictionary of Persian Language, this bread was baked by the Barbar people and was brought to Tehran , becoming popular during the Qajar dynasty Qajar period. This type of bread is perhaps the most common style baked in Iran. It is served in many restaurants with Tabriz cheese , of ewe s milk, similar to feta cheese . It is also called Tabrizi Bread because of its connections with the City of Tabriz. See also Taftan bread Taftan , another Iranian bread Sangak , another Iranian bread Lavash , an Armenian bread DEFAULTSORT Barbari Bread Flatbreads Iranian bread bread stub Iran stub Category Flatbreads Category Iranian breads Category Iranian cuisine fa fr Barbari ... more details
Refimprove date October 2008 This article is about a cooking ingredient. For the British sitcom episode, see Dough Bottom episode . Image Dough.jpg thumb right Dough File Chapaticooking.jpg thumb Rolling of atta flour atta dough during the preparation of chapati . Dough is a paste made out of any cereal s grains or legume leguminous crops by mixing flour with a small amount of water and or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly bread s and bread based items e.g., Pastry crust s, dumplings , flatbread s, noodles , pastry , pizza and similar items. This includes all kinds of breads or similar recipes made from maize , rice , sorghum , wheat , and other cereals or related crops used around the world. In many parts of central India , people use the quick method of making an instant roasted dough ball or baati . In countries in the Sahel region of Africa, ground and boiled dough balls made from sorghum or millet are called aiysh or biya, but are not roasted. ref http recipes.wikia.com wiki Chadian Cuisine recipes.wikia.com , aiysh ref Flatbreads such as lafa , lavash , matzah or matzo , naan , roti , sangak , tortilla , or yufka are used in many parts of the world. Some flatbreads, such as naan and roti, use leavening agents others such, as matzo, are not leavened. yeast Leavened or fermentation food fermented dough, made from dry ground grain cereals or legume s mixed with water and yeast , are used all over the world. Salt , sugar and egg food eggs are also common ingredients in dough. List of fried dough foods Fried dough foods are also common in many cultures. See also Batter cooking , the semi liquid mixture of flours and liquids Noodle Pasta Seed cake Slang terms for money References reflist cookbook Dough Wiktionary Bread Category Cooking Category Baking Category Doughs Bread stub cooking stub ar az X mir bg bar Doag ca Massa aliment cv cs T sto da Dej de Teig es Masa alimento eo Pasto f ... more details
Infobox person name Marcos Grigorian br br image caption birth name birth date Birth date 1925 12 5 birth place Kropotkin, Krasnodar Krai Kropotkin , Russia death date Death date and age 2007 8 27 1925 12 5 death place Yerevan , Armenia restingplace restingplacecoordinates othername occupation Artist yearsactive spouse partner children Marcos Grigorian Persian language Persian , Armenian language Armenian , December 5, 1925 August 27, 2007 was a notable Iranian Armenians Iranian Armenian artist and a pioneer of Iranian modern art . Biography Grigorian was born in Kropotkin, Krasnodar Krai Kropotkin , Russia , to an Armenians Armenian family, who immigrated to Iran in 1930. After finishing pre university education in Iran, he studied at the Accademia di Belle Arti in Rome . In 1954, he returned to Iran, opened the Galerie Esth tique, an important commercial gallery in Tehran . In 1958, under the auspices of the Ministry of Culture, he organized the first Tehran Biennial. Grigorian was also an influential teacher at the Fine Arts Academy, where he disseminated his enthusiasm for local popular culture, including coffee house paintings, a type of folk art named after the locations in which they were often displayed. ref http www.nyu.edu greyart exhibits iran imagegrey index.html exhibit at NYU ref In 1975 Grigorian helped organize the group of free painters and sculptors in Tehran and was one of its founder members. Artists Gholamhossein Nami, Massoud Arabshahi , Morteza Momayez and Faramarz Pilaram were amongst the other members of the group. As a modernist pop artist Marcos Grigorian turned to ordinary objects and popular ethnic forms and approaches. He used ethnic food such as Nan Sangak and Abghousht to evoke authenticity in his work. Grigorian was a trend setter in experimenting with Earth Art, in Iran. Grigorian left Iran in 1977 at the age of 52. He lived for a short time in the United States before ... more details
thumb Sholezard with calligraphy of Ramazan , Sangak bread and some other breads for Eftar . Bread ... East and Caucasus. Sangak Nan e sangak Triangle shaped bread that is stone baked. Taftan bread Nan ... crisp bread with good keeping qualities, while nan e sangak is a fresh yeast bread, baked on hot ... , Persian watercress or shaahi , a variety of flat breads, called naan or noon sangak , lavash ... . The basic traditional Iranian breakfast consists of a variety of flat breads n n e sangak , n n ... plate File Nan sangak.jpg Sangak File Juje kabab.jpg Jujeh kabab File Ash dogh01.jpg Ash e doogh Yogurt ... more details
File Pompei pane.jpg thumb 250px right Bread preserved and blackened by volcanic ash from Pompeii File 7 alimenti,pane,Taccuino Sanitatis, Casanatense 4182..jpg thumb 250px Bread shop , tacuina sanitatis from Northern Italy, beginning of 15th century The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of this early bread are still commonly made from various grains in many parts of the world, including lavash s, taboon bread taboon s, sangak s, Mexico Mexican tortilla , India n chapati s , roti s and naan s , Scotland Scottish oatcake , North America n johnnycake , Middle East ern pita , and Ethiopia n injera . Flat bread of these types also formed a staple in the diet of many early civilizations with the Sumer ians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. ref Tannahill, Reay 1973 . Food in History Stein and Day. ISBN 0 8128 1437 1 . p. 37, 61, 69. ref The ritual bread in ancient Greek offerings to the chthonic gods, known as psadista was made of fine flour, oil and wine. ref Thus offering the three basic foodstuffs, observes Miguelonne Toussaint Samat, Anthea Bell, tr. 2009. The History of Food , rev, ed. p. 201. ref Prehistory The earliest archaeological evidence for flour, which was likely processed into an unleavened bread, dates to the Upper Palaeolithic in Europe , around 30,000 years ago. ref name Revedin et al 2010 cite doi 10.1073 pnas.1006993107 ref During this period of human history cereals constituted just one of many food sources exploited by hunting and gathering ref cite book last Pettitt first Paul editor Chris Scarre title The Human Past World Prehistory and the Development of Human Societies chapt ... more details
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