Ecuadorian-style Sangak Bread

Ingredients

In this Ecuadorian adaptation of nan-e sangak, the traditional Iranian bread, we incorporate Ecuadorian flavors and ingredients to create a fusion dish. The addition of cornmeal and quinoa gives the bread a distinct Andean touch, while the use of aji pepper adds a subtle heat that is characteristic of Ecuadorian cuisine. We alse have the original recipe for Nan-e sangak, so you can check it out.

• 2 cups (240g) wheat flour 2 cups (240g) wheat flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/4 cup (30g) quinoa, cooked 1/4 cup (30g) quinoa, cooked
• 1 tablespoon aji pepper, finely chopped 1 tablespoon aji pepper, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, cornmeal, cooked quinoa, aji pepper, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the dry ingredients and mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F) and place a baking stone or an inverted baking sheet on the middle rack.
7. 7.
   Divide the dough into small portions and shape them into elongated ovals.
8. 8.
   Carefully transfer the dough onto the hot baking stone or baking sheet and bake for 15-20 minutes or until the bread is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Quinoa — Make sure to cook the quinoa according to package instructions before adding it to the dough. This will ensure it is fully cooked and adds a pleasant texture to the bread.

Tips & Tricks

• For a spicier version, increase the amount of aji pepper according to your preference.
• Serve the bread warm with traditional Ecuadorian dishes such as ceviche or locro de papa.
• If you don't have a baking stone, you can use an inverted baking sheet as a substitute.

Serving advice

Serve the Ecuadorian-style Sangak Bread as a side dish to complement a variety of Ecuadorian meals. It pairs exceptionally well with soups, stews, and grilled meats.

Presentation advice

To enhance the presentation, sprinkle some cooked quinoa on top of the bread before baking. This will add an attractive texture and highlight the Andean influence in the dish.