Somun (somun)

A round, soft bread with a golden crust, baked in a traditional oven, which goes with grilled meats and savoury pastries. It is very common in the bakeries of Sarajevo and serves as the base for ćevapi.

55 min
6 servings
Advanced
Budget-friendly
🇧🇦 Bosnia & Herzegovina

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Ingredients

Finition

1 tbsp Sesame seeds (optional)

Optional extras

1 tbsp Sesame seeds

Nutrition facts

349 kcal per serving

Protein: 11.8 g
Carbohydrates: 58.9 g
of which sugars: 3.5 g
Fat: 6.1 g
Fiber: 3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour, salt and sugar. Crumble the yeast into the lukewarm water and pour it over the flour with the oil.
Knead for 10 minutes until you have a soft, smooth dough that no longer sticks to your fingers.
Leave to rise under a tea towel in a warm place for 1 hour, until the dough has doubled in size.
Knock back the dough, divide it into 4 balls and shape them into discs about 2 cm thick. Let them rest for 15 minutes.
Preheat the oven to 240 °C with a baking sheet inside. Brush the breads with milk or water and sprinkle with sesame if using.
Bake for 20 to 25 minutes, until the top is well browned and the bread sounds hollow when tapped underneath.