Authentic Iraqi Samoon Bread
Samoon is the iconic diamond-shaped Iraqi bread, a staple served with every meal. Its crispy crust, chewy interior, and distinctive split are synonymous with Iraqi cuisine, perfect for scooping stews or wrapping kebabs.
Ingredients
- For the Dough
- 4 cups Bread flour
- 1 ½ cups Warm water
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 1 ½ tsp Salt
- 2 tbsp Vegetable oil
- For Topping
- 2 tbsp Water
- 1 tsp Nigella seeds (black cumin)
- 1 tsp Sesame seeds
Method
- 110 min
In a small bowl, combine ½ cup of the warm water with the yeast and sugar. Stir gently and let it sit for about 10 minutes until a foamy layer forms on top, indicating the yeast is active and ready.
- 2
In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture, the remaining 1 cup of warm water, and the vegetable oil. Mix until a shaggy dough forms.
- 310 min
Transfer the dough to a lightly floured surface and knead it for about 10 minutes. The goal is to achieve a smooth, elastic, and slightly stiff dough that springs back when gently poked. If it's too sticky, add a tiny bit more flour; if too dry, a splash of water.
- 41 hr
Lightly grease a clean bowl with oil. Place the kneaded dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- 5
Gently punch down the risen dough to release the air. Divide it into 8 equal pieces. Take one piece, roll it into an oval shape, then fold it lengthwise. Press the seam firmly to seal. Fold it again to create the distinctive diamond shape with a clear split down the middle. Repeat with the remaining dough pieces.
- 630 min
Arrange the shaped samoon loaves on baking sheets lightly dusted with flour. Cover them loosely with a kitchen towel and let them rise for another 30 minutes. Meanwhile, preheat your oven.
- 7
Preheat your oven to 230°C (450°F). For best results, place a baking stone or an inverted heavy-duty baking sheet inside the oven while it preheats. Just before baking, gently brush the tops of the risen samoon loaves with water and sprinkle generously with nigella and sesame seeds.
- 815 min
Carefully transfer the samoon loaves to the hot baking stone or sheet in the oven. Bake for 12-15 minutes, or until they turn a beautiful deep golden brown and develop a crisp crust. You'll notice the central split opening dramatically.
- 9
Remove the baked samoon from the oven and transfer them to a wire rack to cool slightly. Serve warm, straight from the oven, or at room temperature. Enjoy your freshly baked Iraqi samoon!