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.
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.
11 comments:
The bread has a unique shape and looks beautifully baked . The addition of bran must be giving it a lovely texture and making it healthy .
I wanted to bake this but changed it for another...it looks fabulous Priya! Lovely golden brown and I am wishing I could grab them off the screen. I luckily got some wheat bran just yesterday...have to bake this asap!
Lovely flatbread, the shape itself is inviting. Nicely baked!
Love the shape and addition of wheat bran sure do make it healthy and fiber rich.
Good one, Priya. I see this bread in the local middle eastern bakery. I always thought it was more like Pita bread :), Now I know.
I love the bread shape Priya, you really end up baking such fantastic breads!
This bread is so beautifully shaped and must have tasted amazing with any curry.
That is a very interesting looking flatbread -- very unique shape. I would love to try it in a sandwich -- yumm!!
Love the shape of the bread and what a gorgeous color this has. I am sure the flour paste on the top would help in getting this great color. Lovely bake Priya!
Lovely efforts you put in each and every bake and bring it to perfection!! You are just awesome!!
nice golden color fish. Lovely bake Priya.
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