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Samoon
Iraq
Baghdad's bakeries produce samoon from before dawn. It is the bread of the city — eaten at every meal.
Iraqi diamond-shaped bread — a distinctive leavened loaf with a pointed oval shape, with a crispy crust and soft interior. The bread of Baghdad.
Prep
90 mins
Cook
20 mins
Difficulty
Medium
Calories
350 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gstrong white flour
7gdried yeast
300mlwarm water
2 tbspolive oil
1 tspsugar
1 tspsalt
nigella seedsfor topping
Method
1
Mix flour, yeast, water, oil, sugar and salt. Knead 10 minutes. Prove 1 hour.
2
Divide into oval shapes. Elongate the ends to points. Prove 30 minutes.
3
Score the centre. Sprinkle with nigella seeds. Bake at 230°C for 15-18 minutes.
Chef's Tip
The high temperature is essential for the thin, crackly crust that is characteristic of samoon.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.