Samoon/Iraqi Flatbread

Samoon is an Iraqi flatbread prepared simply with all purpose flour, wheat bran, buttermilk. Its a yeasted dough flatbread which makes excellent sandwich or served with any sort of spreads/dips.Coz of the wheat bran, this bread tends to be bit dense with great flavors and obviously rich in fibre.These Iraqi flat bread are shaped as a diamond. It is traditionally baked on the walls of a tandoor oven and often served as a part of breakfast with a thick cream or cheese. In Iraq, yellow diamonds are painted on the outside of shops to signify that samoon are sold there. Some samoons are brushed with egg yolk and topped with sesame seeds, also some makes slashes once or twice on the top before baking. But i kept mine as an eggless Samoon by brushing the samoon with a flour and water paste.

Before shaping Samoon, i watched some Youtube videos, however shaping samoon is like a child play.To form the bread, divide the risen dough into 5-6 equal pieces. Roll one piece of dough into a flat rectangle. Pull two opposite corners from the rectangle into a diamond shape. Stretch the two opposite ends to make thin middle or flatten the middle portion with the palm. While watching the video, i also noticed that some videos showed spraying water over the bread while baking the bread, since i dont want to experiment, i skipped this baking method. However these Iraqi flatbread came out absolutely prefect. We finished Samoon by making some delicious chicken and salad sandwich, honestly we enjoyed thoroughly our dinner. Am running this month's blogging marathon with A-Z baking around the world as theme and i was supposed to post with 'S' for today's post. Hence Samoon, this beautiful Iraqi flatbread for this alphabetic letter.

Recipe Source: Here
For dough:
4cups All purpose flour
1/2cup Wheat bran
1+1/2tbsp Active dry yeast
1/2tbsp Sugar
1/4cup Water
1tsp Salt
1cup Buttermilk
3tbsp Oil

For glaze:
1tbsp Flour
1/4cup Water

Take the active dry yeast, sugar in warm water, mix and keep aside until the yeast turns frothy.

Take the flour, bran, salt in a bowl, add the yeast mixture, buttermilk, oil and knead everything until the dough turns soft and smooth.

Arrange the dough in a greased bowl,wrap it and arrange in warm place until the dough double in size.

Punch the dough and divide the dough into 5-6 balls. Roll the dough as a rectangle disc and stretch the both edges, flatten the middle of the dough and arrange the bread on a baking sheet lined over a baking tray. Let it sit for 15 minutes.

Meanwhile, bring the water to boil, add the flour and make a paste with it.Preheat the oven to 400F.

Now brush the top of the Samoon with flour paste and sprinkle the sesame seeds. Make slashes on the top if you desire.

Bake the Samoon in middle rack for 15-20minutes. Let these flatbreads cool completely.

Enjoy with your favourite dip or make sandwich with.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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