Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. The name sangak refers to the old method of baking the bread, meaning little stones, because it is traditionally baked in a dome-shaped oven with a surface full of pebbles and stones.

The bread can be prepared in a way that its length is about two feet, which is enough to feed a whole family. In the past, sangak was the main bread of the Persian Army, and each soldier carried a bag filled with pebbles, which were used to cook the bread for the whole army.

Today, sangak is often decorated when served, especially at festivities such as weddings and New Year. In Iran, the bread is often consumed with lamb kebabs, and it is a typical accompaniment to kale pache, a dish made with sheep's head and feet.