Iraqi Bread (Samoon)
Updated: Mar 26
The Iraqi Samoon is consumed mainly in Iraq and some parts of the Middle East, it is usually baked in traditional stone ovens. Samoon is one of the most common breads in Iraq, alongside with Khubz (flat Iraqi bread). It is usually served with diverse types of foods such as Kebab, Shawarma, and falafel. It is very popular in the Kurdistan region in Iraq.
When my family where in Iraq, my mom never made Samoon or Khubz at home, we would always buy it from the bakery, but when we moved to the USA. My mom started to bake the Iraqi bread, because we missed the taste also we did not like the regular bread that was sold in the US. Samoon was crispy and crunchy and can easily turn into a delicious sandwich to stuff your favorite food in it. I have always loved the taste and smell of the Samoon. I have always tried to make it but failed until recently. When I served the Samoon to my husband he was the happiest man on earth, it took him back to his childhood and back home in Baghdad.
The guide into making the perfect bread, by using the precise ingredients and follow the exact steps into making the perfect dough. I have tried so many recipes to perfect my dough, but I failed. Finally I have found a way to perfect it. To have a perfect dough start with the rising of the yeasts, you must make sure your water is warm (the yeast would not rise if you use hot or cold water) then add yeast and sparkle with little sugar and let it rise for about 5 minutes. The basic recipe to make the dough for every two cups of flour one cup of hot water and one teaspoon of yeast and 2 teaspoons of olive oil. Also, I like to add one cup of wheat flour with every 3 cups of white flour. the wheat flour makes the dough softer and the bread would taste better. I hope you would enjoy this recipe as much as I have.
4 cups of warm water
4 teaspoons yeasts
2 tablespoon sugars
6 cups white flour
2 cup wheat flour
2 tablespoon salts
5 tablespoon olive oil
3 tablespoon sesame seed
In a bowl 2 cup of warm water add the yeasts and the sugar and leave it for 3 to 4 minutes to rise.
In another bowl add the white flour, wheat flour, and olive oil. Mix the ingredient well. Then add the yeasts mix, and two cups of water, then mix well and knead the dough.
In the bottom of the bowl add ½ tablespoon of olive oil then add the knead dough on top, cover and let it rest for 30 minutes.
Cut dough into 12 to 16 pieces round shape and let it rise for about 10 to 15 minutes.
Take each round shape dough and flatten the middle part of the dough and keep the edges small.
Then add them to a greased baking sheet. Let it rise for 30 minutes.
After the dough has risen, in a small bowl crack an egg and mix well then glaze your dough with the egg and then add sesame seed.
Bake in a heated oven of 400 degrees for about 20 to 30 minutes or until golden brown.