Samoon (Iraqi Diamond-Shaped Bread)
Local name: صمون
In short: Crisp-crusted, airy yeast bread shaped into pointed diamonds and baked in a very hot oven, served with kebab, eggs or date syrup. It takes about 1 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 1 h 15 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 245 kcal
Samoon is the bread of Iraqi kebab shops and breakfast tables, a small diamond-shaped loaf with a thin crisp crust and a soft, airy inside. It bakes in minutes in a very hot oven, which is why a baking stone or heavy tray makes such a difference at home. Samoon is eaten fresh with grilled meat, stuffed with falafel or eggs, or torn and dipped in cream and date syrup.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the oil and most of the water and mix, adding the rest only if needed, until a soft dough forms.
- Knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour, until doubled.
- Heat the oven to 250°C (480°F) with a baking stone or heavy tray inside for 30 minutes.
- Divide the dough into 8 pieces of about 100 g, shape into balls and rest under a towel for 15 minutes.
- On a lightly floured surface, stretch each ball into an oval about 20 cm (8 in) long. Pinch both ends to form pointed diamond shapes and brush lightly with water. Sprinkle with sesame if you like.
- Slide 2 or 3 loaves onto the hot stone and bake for 8 to 10 minutes, until puffed and golden with darker spots.
- Wrap the baked loaves in a clean towel so they stay soft, and serve warm.
Tips
- The hotter the oven, the better the puff. If your oven maxes out at 230°C (450°F), bake a little longer and use the upper rack.
- Reheat day-old samoon in a hot oven for 3 minutes, or split and toast it. It freezes well for 2 months.
Questions and answers
How do I keep samoon soft?
Wrap the loaves in a clean towel straight out of the oven. The trapped steam softens the crust.
Can I use whole wheat flour?
Yes, replace up to a third of the flour with whole wheat and add a spoonful more water.
How is samoon different from pita?
Samoon is a small thick loaf with a crisp crust and an airy but not hollow crumb. Pita is thinner and puffs into a pocket.
How long does it take to make Samoon (Iraqi Diamond-Shaped Bread)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Samoon (Iraqi Diamond-Shaped Bread)?
About 245 kcal per serving, with 7 g of protein, 49 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
