It’s a recipe for Iraqi bread, Samoon. It is popular all over Central Asia and the Middle East for its crispy but soft texture and tasty flavor.
Things to know about Samoon Recipe
Traditionally, Samoon is baked in a stone oven, much like traditional pizza ovens. It’s most common in Iraq and Kurdistan Region, but you can easily find it in many parts of the Middle East. Traditionally Iraqi do not bake it at home.
They buy bread from a local bakery. It is a delicious bread with a crispy, crunchy exterior, and soft inside. Iraqi eat it with a variety of kebabs, meat patties called; falafel, and shawarma.
It’s a mix of white flour and whole wheat that gives a crunchy flavor. Make sure to add warm water and leave to rest for the appropriate time, and you will get a perfect Iraqi flavor of Samoon.
Delicious Iraqi Traditional Baked Bread. Authentic Recipe of Samoon.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 cups Water
- 4 tsp Yeast
- 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 6 cups All Purpose Flour – Plain Flour
- 2 cups Whole Wheat Flour
- 2 tbsp Salt
- 5 tbsp Olive Oil
- 3 tbsp Sesame Seed
- 1 pc Egg
- In a bowl, mix half of the water, yeast, and sugar and set aside.
- In a large bowl combine All-purpose flour, wheat flour, and oil.
- Add the yeast mixture.
- Mix and fold the dough.
- Slowly add more water and knead until a soft, smooth dough is formed.
- Grease a clean bowl with oil and transfer the dough.
- Cover and leave to rise for 30 minutes.
- Divide dough into pieces (according to the number of portions of the recipe).
- On a floured surface, shape each part into an oblong shape and leave to set for 10 to 15 minutes.
- Transfer the dough to a greased baking tray.
- Flatten the dough a little. Let it rest for another 30 minutes.
- Preheat the oven to 400F/204C.
- Glaze or brush the dough with egg and sprinkle sesame seeds.
- Place the tray into the oven and bake for 20—30 minutes or until golden brown.
— Specific Atributes of This Recipe:
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