Samoon

Name: Samoon
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 breads
Ingredients: 4 cups flour; 3 tablespoons wheat bran; 1.5 tablespoons active dry yeast; 1 tablespoon sugar; 1 cup warm water; 1 teaspoon salt; ¾ cup buttermilk; 3 tablespoons olive oil; ¾ cup boiling water; 1 egg; 1 tablespoon white vinegar; Stand mixer; pizza stone

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Rest Time
2 hrs
Total Time
1 hr 15 mins
Servings
6 breads
Course
Bread
Cuisine
Middle Eastern, Iraqi

Samoon

Jennifer Becker

Report

Samoon is one of the most popular breads in Iraq. Variations exist in Syria, Lebanon, Kuwait and Saudi Arabia.

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Ingredients

Servings

4 cups flour
3 tablespoons wheat bran
1.5 tablespoons active dry yeast
1 tablespoon sugar
1 cup warm water or more (at 95 F / 37˚C)
1 teaspoon salt
¾ cup buttermilk
3 tablespoons olive oil
¾ cup boiling water (in an ovenproof bowl)

To brush on top of bread

1 egg
1 tablespoon white vinegar

Equipment

Stand mixer
pizza stone

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Instructions

In a large bowl, combine the yeast, sugar and ½ cup (125 ml) of warm water.
Let it rest for 10 minutes.
In the bowl of a stand mixer, combine the flour and wheat bran.
Make a well in the center.
In this well, add the yeast, oil, buttermilk.
Using the kneading hook, knead at medium speed, incorporating the remaining warm water gradually.
Add the salt and continue kneading for 7 minutes until a smooth and homogeneous dough is obtained.
If the dough is too crumbly, add a little warm water and if it is sticky, add a little flour.
The dough must come off the walls of the bowl.
Cover the dough with a cloth and let it rise in a warm, draft-free place for 1 hour, until it has at least doubled in volume.
On a lightly floured surface, divide the dough into 6 equal pieces.
Cover them again with a cloth and let them rest for 15 minutes.
Roll each dough piece into a large cylinder shape and then, using both palms, roll up both edges of the cylinder while extending them. The edges should be thinned while keeping the center thick.
With the hands, flatten the center until a canoe shape (diamond) is obtained.
Place the breads, well spaced, on a baking sheet covered with parchment paper.
Cover the breads with a light cloth, and let them rise again for 30 minutes in a warm place, away from drafts.
Preheat a convection oven to 400 F / 200°C (or conventional oven to 425 F / 220°C), with the pizza stone placed on the middle rack.
In a bowl, beat together the egg and white vinegar.
Brush the top of each bread with this mixture and sprinkle with sesame seeds.
Place the large bowl of boiling water on a rack on the lowest part of the oven.
Bake the breads on the pizza stone for 15 to 18 minutes or until golden brown.