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Samoon: photo of the dish
Illustrative photo: Abdulsalam Al Dabbagh — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Samoon

Samoon is a round Iraqi bread with a dense crumb and golden crust, baked in a tandoor in Baghdad bakeries. Traditionally served at breakfast, filled with cheese or a little butter and dates.

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Ingredients

Ingredients

Dorure

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a bowl, dissolve the yeast and sugar in the warm water and let stand 5 minutes until frothy.
  2. In a large bowl, mix the flour and salt, then make a well in the centre.
  3. Pour the yeasted water and oil into the well, then knead for 10 minutes until you have a soft, smooth dough.
  4. Cover and let it rise for 1 hour, until doubled in size.
  5. Divide into 4 balls, flatten them into thick discs and prick the centre with a fork to form a ring.
  6. Brush with egg wash, sprinkle with sesame and nigella seeds, then let rise again for 20 minutes.
  7. Bake in a oven preheated to 230 °C for 20 to 25 minutes, until the top is well browned.

Variations and tips

At breakfast. Cut the bread in half and spread with butter and date jam or fresh cheese.

Using what's available. If you don't have sesame, simply sprinkle with nigella seeds or oat flakes.

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Original Ecomely recipe.