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Persian bread

Persian Sangesari Bread

  • Author: Plant-Based Persian
  • Total Time: 31 minute
  • Yield: 6 breads 1x
  • Diet: Vegan


A delicious, oil-free, Persian Sangesari Bread 


Units Scale

Proofed Yeast 


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)


Proof the Yeast 

  1. Combine the dry yeast, sugar, and lukewarm water, and let sit for 20 minutes. It should be foamy and creamy.

Prepare the Dough

  1. Combine the flours, salt, and lukewarm water.
  2. Add the proofed yeast. Combine with a wooden spoon or your hand. Add more flour if too sticky.
  3. Knead dough for 15 minutes until elastic. 
  4. 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 

  1. 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.
  2. Roughly chop the onion, and add the onion to the food processor, and run until minced. 
  3. Sauté the ground walnuts on medium heat for a few minutes. 
  4. Add the minced onions and sauté another 5 minutes. 
  5. Now add the water, and sauté until water is absorbed. 
  6. Add turmeric and sauté another 2 minutes. 
  7. Lastly, add the flour and sauté another 2 minutes. The filling should have a soft, spreadable consistency. 

Fill the Dough

  1. Once the dough has rested for 1.5 hours, divide the dough in half.
  2. Take half the dough, and roll it out on a floured surface about 1/2 inch thick.
  3. Spread half the fried onion filling.
  4. Roll up the dough as you would a cinnamon roll.
  5. Cut it into 3 equal segments. Roll each segment into a ball.
  6. Repeat steps 2-5 above with the other half of the dough.
  7. You should have 6 small round balls of dough with an onion filling. 

Glaze Dough 

  1. 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. 
  2. 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

  1. Preheat oven to 425 F. 
  2. Bake dough two at a time on a baking sheet lined with parchment paper (or silicone mat) for 8 minutes. 
  3. 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. 
  4. Repeat the baking process until all the dough has been baked. 

Enjoy with your favorite plant-based cheese, spreads, breakfast scrambles, and fresh herbs.


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