I heard that the line for this Persian bread was ridiculous, so I wanted to see what the hype was about. Even though I went during what I would think was a non-rush time (3 pm on a Wednesday), I still waited 30 minutes. While in line I had a long conversation with an Iranian man in front of me who explained how they made it, what its history was, and how this place had the best tasting Sangak..and as it should turn out the cheapest as well. This place makes each 4 foot sheet fresh (the reason for the long wait)--one worker to sesame-it-up and flatten it, another to take the next ready one out of the oven. The bottleneck however seems to be the oven, which if you were to apply the process optimization principles of my Operations Mgmt class, should be the resource that needs to be added to increase the throughput of the process. Probably not gonna happen at this place anytime soon. My opinion on the bread itself: hot and fresh is definitely worth a bit of a wait, especially at $2.79 per sheet. I really enjoy the soft and chewy parts..but not so much the crispy...and after a little cooling..it loses its wow factor. Tip from the buddy in line: freeze it at home to keep in the moisture..then reheat it and repeat the ingestion process. I hope that works out.