Rugag Bread
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By: Fatemeh Abedi
“Sangak”, Traditional Iranian Bread
TEHRAN, Feb. 02 (MNA) – The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds.
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By: Rahbar Emamdadi
‘Rehtah’ or ‘Rugag’ bread, a special dish in southern Iran
BANDAR ABBAS, Jan. 25 (MNA) – The ‘Rehtah’ bread, or as it is commonly known in the Persian Gulf littoral states as ‘Rugag’, originated in southern Iranian cities such as Bandar Abbas, Larestan and Minab. The bread is baked on a small 'taveh' – a flat, sometimes slightly curved, round iron griddle, and then is wrapped around some scrambled egg to make a very delicious dish for breakfast.
