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Loading...Samoon is a beloved Iraqi flatbread prized for its soft, chewy interior and paper-thin golden crust. Shaped into distinctive long ovals with tapered ends and topped with sesame seeds, it is the everyday companion to grilled kebabs, dips, and hearty stews across Iraq.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Servings4
Yield4 large oval flatbreads
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 9 gFat
- 2 gSaturated Fat
- 74 gCarbs
- 3 gFiber
- 5 gSugar
- 11 gProtein
- 490 mgSodium
- 175 mgPotassium
- 85 mgCalcium
- 4.5 mgIron
- 0 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 1/4 cup (60 ml) warm whole milk
- 3/4 cup (180 ml) warm water
- 2 tbsp olive oil
- 2 tbsp plain whole-milk yogurt
For the Topping
- 1/4 cup (60 ml) whole milk, for brushing
- 2 tbsp white sesame seeds
- 1 tbsp nigella seeds (optional)
Directions
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy and fragrant.
- In a large mixing bowl, whisk together the flour and salt. Add the bloomed yeast mixture, warm milk, olive oil, and yogurt, then stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough and divide it into 4 equal portions. Roll each into a tight ball, place on a parchment-lined tray, cover loosely, and let rest for 15 minutes.
- Working one piece at a time, roll each ball into a 12-inch-long oval with two tapered ends, about 4 inches wide at the center. Transfer to parchment-lined baking sheets and gently dimple the surface with your fingertips.
- Whisk the milk with a fork and brush generously over the surface of each oval. Sprinkle evenly with sesame seeds (and nigella seeds if using), then press the seeds in lightly so they adhere.
- Preheat the oven to 475°F (245°C) with a rack in the lower third. Bake the breads one or two at a time for 10 to 12 minutes until puffed, blistered, and deep golden brown on top.
- Transfer to a wire rack and cover immediately with a clean kitchen towel to keep the crusts soft. Serve warm with kebabs, hummus, or alongside any saucy main dish.
Cook’s Notes
- Resist the urge to add extra flour while kneading; a slightly tacky dough yields a softer crumb.
- For the most authentic texture, bake on a preheated pizza stone or steel placed on the lower rack.
- Samoon is best eaten the day it is baked, but it freezes beautifully for up to 2 months; thaw and refresh in a 350°F oven for 3 minutes.
- If you cannot find nigella seeds, simply double the sesame seeds or leave the bread unseeded on alternate pieces.
