Samoon — Print Recipe — The Culinary Codex

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.

Ingredients

4 cups bread flour
1.5 tsp instant yeast
1.5 tsp salt
1 tsp sugar
1.5 cups warm water
2 tbsp vegetable oil
Sesame seeds for topping
Nigella seeds for topping (optional)

Instructions

1 Mix flour, yeast, sugar, and salt. Add warm water and oil, knead for 10 minutes until smooth and elastic.
2 Cover and let rise for 1 hour until doubled in size in a warm place.
3 Punch down dough and divide into 8 equal pieces. Shape each into a smooth ball and rest 10 minutes.
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.
5 Place on a greased baking sheet, sprinkle with sesame seeds, and let proof for 20 minutes until puffy.
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.