And here is my favourite of all Iranian breads, sangak, a large and very thin loaf that is pointed at one end and square at the other mainly because of the way the baker stretches the very wet dough as he lays it on the floor of the oven which is covered with hot pebbles. You often find sangak bakeries attached to restaurants, either dizi or simply kebabs like in this post about such a place in Dubai — there is an important Iranian community in Dubai and as a result great Iranian food. The bakery in my pictures is in Tehran, at the back of a wonderful dizi restaurant where the owner stopped looking at fashion in the late 60’s, early 70’s. He was dressed in a white and black suit with flared trousers and wore a hat. Quite unexpected in a place where everyone looks rather drab (on the street) because the women have to cover their hair and hips and most men are in grey or dark suits.
Sadly, I didn’t photograph him and I didn’t take a clip of the bread making when he took us to the back to show us the bakery section but Press TV did and even though their clip is rather boring not to mention the hideous fake Persepolis-like set, it gives you an idea of how the bread is made. And you can read more about it in my Saveur article when they put it online. I wonder if there is anywhere in London where one could have sangak bread. I doubt it somehow!