Made of brown flour, Sangak is the most traditional bread in Iran. For fermenting the dough, the baker uses starter from the previous day’s batch. This replaces the use of yeast or baking powder bought from the store. After 1 to 2 hours of fermentation, the dough is stretched by experienced hands on a flat surface near an open over. The oven is a dome shaped hole with a surface of pebbles and stones. That is where the name Sangak comes from : sang means stone, so it is literally Stone Bread. The oven is heated with wood or coal. Watching this process reminded me of the history lesson the birth of flat breads: Nearly 12000 years ago, in Neolithic times, coarsely crushed grain mixed with water was laid on heated stones, and baked in hot ashes.