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- This delicious Persian bread is from the town of Sangesar. Sangesar is in Northern Iran, close to the Caspian sea.
- “Sang” means stone and the people of the Sangesar were known for their strength and bravery. The people, language, and culture of this area is called Sangesari.
- After the Islamic Revolution, the name of Sangesar was changed to Mehdishahr. Mehdi is the Shia Muslim hidden Imam and “shahr” means town in Persian, so Mehdishahr literally means town of Mehdi.
- This bread in Sangesari is called “La Min Laou,” which translates to “La Be La” in Persian, which translates to “in between” in English, and gets its name from the layer of fried onion in between the bread.
- Our recipe is oil-free, using walnuts to fry the onions, creating a healthier version of this delicious bread.
Ingredient and Equipment Notes
To make this delicious Sangesari Bread, you will need the following ingredients:
- Dough
- 1 packet (7 g) active dry yeast
- 1 tsp sugar
- 1/3 cup lukewarm water
- 1.5 cups whole wheat flour
- 2.5 cups bread flour
- 1 tsp salt
- 1.5 cups lukewarm water
- Filling
- 1/2 cup walnuts
- 1/2 medium yellow onion
- 2 tsp turmeric
- 1 Tbsp bread flour
- 1/4 cup water
- Glaze
- 1/2 tsp sugar
- 1/4 tsp baking soda
- 1 Tbsp bread flour
- 1/2 cup water
- Sesame seeds (black and white)
You will also need the following equipment:
- Food processor
- Rolling pin
- Baking Sheet
- Silicone mat or parchment paper
- Rolling mat (optional)
- Wooden spoon
How to Make the Best Persian Sangesari Bread
Dough
- Proof the yeast – combine the dry yeast, sugar, and lukewarm water, and let sit for 20 minutes. It should be foamy and creamy.
- Combine the flours, salt, and lukewarm water. Add the proofed yeast. Combine with a wooden spoon or your hand. Add more flour if too sticky.
- Knead dough for 15 minutes until elastic. Of course my Persian mom kneads by hand, but you can use the dough hook attachment on a mixer.
- Place dough in a bowl, cover with kitchen towels and place in the oven (with the oven light on) to rest 1.5 hours. The oven light adds slight warmth to the oven and helps the dough rise.
Filing
- While the dough rests, prepare the filling. Pulse the walnuts in the food processor a few times until ground. Careful not to turn it into a paste. Set aside.
- Add the onion to the food processor, and run until minced.
- Sauté the ground walnuts on medium heat for a few minutes.
- Add the minced onions and sauté another 5 minutes.
- Now add the water, and sauté until water is absorbed.
- Add turmeric and sauté another 2 minutes.
- Lastly, add the flour and sauté another 2 minutes. The filling should have a soft, spreadable consistency.
- Once the dough has rested for 1.5 hours, divide the dough in half. Take half the dough, and roll it out on a floured surface about 1/2 inch thick. Spread half the fried onion filling. Roll up the dough as you would a cinnamon roll. Cut it into 3 equal segments. Roll each segment into a ball. Repeat this process with the other half of the dough.
Glaze
- Combine the sugar, baking soda, flour and water in small sauce pan, and stir frequently on medium heat until thickened. Set aside.
- Roll out one of the balls of dough until about 1/4 inch thick. Lightly spread a small amount of glaze on the dough with a pastry brush. Make dents with a fork. Top with sesame seeds. Repeat the process with the remaining 5 balls of dough.
- Preheat oven to 425 F. Bake two dough at a time for 15 minutes – bake on a baking sheet for the first 8 minutes, then place directly on the oven rack for the remaining 7 minutes.
How to Serve Persian Sangesari Bread
Persian Sangesari bread is delicious for breakfast or lunch, served with an assortment of plant-based cheese or spreads. Below are a few ways we enjoy this Persian bread:
- Kitehill Foods assorted nut-based cheese
- Violife Foods oil-based Feta
- Miyoko’s nut or oat-based butter
- Tofu scramble
- Egg-free Frittata
Recipe Tips
- This recipe has many steps so take your time, and follow the directions carefully.
- When making the dough, you may need to add more flour if the dough is too sticky.
- While my mom kneads the dough by hand, you should be able to use a dough hook attachment in a mixer to knead the dough.
- When letting the dough rest, place it in the oven with the light on and the bowl wrapped in kitchen towels to assist in the rising process.
- Be careful when processing the walnuts not to create a paste. Pulse the walnuts in the food processor until finely ground.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
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Persian Sangesari Bread
- Total Time: 0 minute
- Yield: 6 breads 1x
- Diet: Vegan
Description
A delicious, oil-free, Persian Sangesari Bread
Ingredients
Units
Scale
Proofed Yeast
- 1 packet (7 g) active dry yeast
- 1 tsp sugar
- 1/3 cup lukewarm water
Dough
- 1.5 cups whole wheat flour
- 2.5 cups bread flour
- 1 tsp salt
- 1.5 cups lukewarm water
Onion Filling
- 1/2 cup walnuts
- 1/2 medium yellow onion
- 2 tsp turmeric
- 1 Tbsp bread flour
- 1/4 cup water
Bread Glaze
- 1/2 tsp sugar
- 1/4 tsp baking soda
- 1 Tbsp bread flour
- 1/2 cup water
- Sesame seeds (black and white)
Instructions
Proof the Yeast
- Combine the dry yeast, sugar, and lukewarm water, and let sit for 20 minutes. It should be foamy and creamy.
Prepare the Dough
- Combine the flours, salt, and lukewarm water.
- Add the proofed yeast. Combine with a wooden spoon or your hand. Add more flour if too sticky.
- Knead dough for 15 minutes until elastic.
- Place dough in a bowl, cover with kitchen towels and place in the oven (with the oven light on) to rest 1.5 hours. The oven light adds slight warmth to the oven and helps the dough rise.
Prepare Onion Filling
- While the dough rests, prepare the filling. Pulse the walnuts in the food processor a few times until ground. Careful not to turn it into a paste. Set aside.
- Roughly chop the onion, and add the onion to the food processor, and run until minced.
- Sauté the ground walnuts on medium heat for a few minutes.
- Add the minced onions and sauté another 5 minutes.
- Now add the water, and sauté until water is absorbed.
- Add turmeric and sauté another 2 minutes.
- Lastly, add the flour and sauté another 2 minutes. The filling should have a soft, spreadable consistency.
Fill the Dough
- Once the dough has rested for 1.5 hours, divide the dough in half.
- Take half the dough, and roll it out on a floured surface about 1/2 inch thick.
- Spread half the fried onion filling.
- Roll up the dough as you would a cinnamon roll.
- Cut it into 3 equal segments. Roll each segment into a ball.
- Repeat steps 2-5 above with the other half of the dough.
- You should have 6 small round balls of dough with an onion filling.
Glaze Dough
- Prepare the glaze for the dough. Combine the sugar, baking soda, flour and water in small sauce pan, and stir frequently on medium heat until thickened.
- Roll out one of the balls of dough until about 1/4 inch thick. Lightly spread a small amount of glaze on the dough with a pastry brush. Make dents with a fork. Top with sesame seeds. Repeat this process with the remaining 5 balls of dough.
Bake Dough
- Preheat oven to 425 F.
- Bake dough two at a time on a baking sheet lined with parchment paper (or silicone mat) for 8 minutes.
- Remove the baking sheet and continue to bake the dough for 7 more minutes directly on the oven rack. Total baking time is 15 minutes.
- Repeat the baking process until all the dough has been baked.
Enjoy with your favorite plant-based cheese, spreads, breakfast scrambles, and fresh herbs.
Notes
When making the dough, you may need to add more flour if the dough is too sticky.
While my mom kneads the dough by hand, you should be able to use a dough hook attachment in a mixer to knead the dough.
- Prep Time: 2.5 hours
- Cook Time: 1 hour
- Category: Bread
- Cuisine: Iranian/Persian
Keywords: oil-free, Persian, Iranian, Bread, Vegan, Plant-Based, Recipe, Sangesari, La Min Laou