📝 About This Recipe
Samoon is the quintessential Iraqi bread, instantly recognizable by its unique diamond shape and irresistible contrast between a crisp crust and a soft, pillowy interior. Traditionally baked in high-heat stone ovens (tanoors), this bread is the perfect vessel for sandwiches or for scooping up rich stews. Its subtle nutty flavor, enhanced by a light sesame topping, makes it a legendary staple of Middle Eastern street food and home kitchens alike.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (high-quality, sifted)
- 1.5 cups Warm water (between 105-115°F)
- 2 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Fine sea salt
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
- 2 tablespoons Milk powder (optional, for a softer crumb)
The Glaze and Topping
- 1 teaspoon Cornstarch (to create the traditional 'shine')
- 1/4 cup Water (for the starch slurry)
- 2 tablespoons White sesame seeds (untoasted)
- 1 teaspoon Nigella seeds (optional, for authentic aroma)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and milk powder.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture and the vegetable oil.
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4
Using a dough hook or your hands, mix until a shaggy dough forms. Knead the dough for about 8-10 minutes by hand (or 5-6 minutes on medium-low speed in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down to release the air. Divide the dough into 8 equal portions (about 100-110g each) and roll them into smooth balls.
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7
Cover the dough balls with a towel and let them rest for 15 minutes. This relaxes the gluten, making the shaping process much easier.
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8
To shape the diamond: Take a dough ball and roll it into a thick log. Using the palms of your hands, taper the ends so they are pointy while keeping the middle thick and wide. Flatten the center slightly with your hand to create the signature diamond silhouette.
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9
Place the shaped loaves on a baking sheet lined with parchment paper, leaving 3 inches of space between them. Cover and let rise for another 20-30 minutes.
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10
While the bread rises, preheat your oven to 475°F (245°C). For the best results, place a baking stone or an inverted baking sheet in the oven to get very hot.
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11
Make the glaze: Whisk the cornstarch and water in a small saucepan over medium heat until it thickens into a clear, runny gel. Let it cool slightly.
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12
Brush the top of each risen loaf with the cornstarch glaze and sprinkle with sesame seeds and nigella seeds.
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13
Carefully slide the parchment paper with the loaves onto the hot baking stone. Bake for 12-15 minutes until the bread is puffed and the tops are a deep golden brown.
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14
Immediately upon removing from the oven, spray a very fine mist of water over the bread and cover with a clean kitchen towel for 5 minutes. This softens the crust just enough to make it perfectly chewy.
💡 Chef's Tips
For the most authentic texture, use a baking stone or steel; the intense bottom heat is what creates the hollow pocket inside. If your dough is too springy and won't hold the diamond shape, let it rest for another 10 minutes to relax the gluten. The cornstarch glaze is the secret to the professional 'bakery shine' found in Baghdad; don't skip it! Ensure your oven is fully preheated for at least 30 minutes; Samoon needs a 'shock' of heat to rise rapidly. Store leftovers in a sealed plastic bag to keep them soft, or freeze immediately and reheat in the oven.
🍽️ Serving Suggestions
Slice horizontally and fill with hot Falafel, amba (mango pickle), and fresh cucumbers. Serve warm alongside a bowl of Masgouf (grilled fish) or a hearty Lamb Tashreeb. Use it to scoop up creamy Hummus or Baba Ganoush during a Mezze feast. Pair with hot Iraqi tea (sweetened with cardamom) for a traditional breakfast with soft white cheese and honey. Stuff with grilled Shawarma and plenty of tahini sauce.