Distinctive diamond-shaped bread rolls with a crispy crust and soft, airy interior. These iconic Iraqi breads are baked in tandoor ovens and are the essential vehicle for every Iraqi meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, and salt. Add warm water and oil, knead for 10 minutes until smooth and elastic.
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2
Cover and let rise for 1 hour until doubled in size in a warm place.
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3
Punch down dough and divide into 8 equal pieces. Shape each into a smooth ball and rest 10 minutes.
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4
Flatten each ball slightly, then shape into a diamond or pointed oval by pulling the two ends. Score the top with a line down the center.
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5
Place on a greased baking sheet, sprinkle with sesame seeds, and let proof for 20 minutes until puffy.
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6
Bake at 230C for 12-15 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack.
Did You Know?
Samoon gets its distinctive diamond shape from the Arabic word for "two points" — each end of the bread comes to a sharp point like a diamond.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- oven or tandoor
- bench scraper
The Story Behind Samoon
Samoon is the daily bread of Iraq, as essential to the Iraqi table as baguettes are to the French. The diamond-shaped rolls were introduced during the Ottoman period and became deeply embedded in Iraqi food culture. Every neighborhood in Baghdad has its own samoon bakery, where fresh loaves emerge from tandoor ovens throughout the day. The bread's crispy exterior and fluffy interior make it perfect for scooping stews, wrapping kebabs, and eating with gaimer and date syrup at breakfast.
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