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Samoon (Iraq)
(10 servings) Printable Version
- 3 Tablespoons dry yeast
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1 Tablespoon sugar
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1/2 cup warm water
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8 cups white bread flour
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1 cup wheat bran
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1 Tablespoon salt
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2 cups milk or buttermilk with 1 cup water
or just use 3 cups of water
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1/4 cup oil
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Glazing: 1 egg whisked with 1 tablespoon water
1. Dissolve yeast and sugar in 1/2 cup warm water and set aside 5 min
2. In a big bowl mix flour, bran and salt. Make a well in the middle.
3. Pour yeast mixture, water and oil into the well. with a wooden spoon stir it and then with oily hands knead it for 6-7 min. Oil it on both sides and set it aside covered in a warm place, until doubled in size
Preheat oven to 450 degrees F. Punch down dough, divide it into 10 portions, let it rest for 10 min.
Quickly roll one piece between the palms until it becomes 7-8 inches long. Lay it flat on baking sheet, flatten to broaden the middle part and make it look diamond shaped with nippled ends. Repeat with rest of the portions.
Take a very sharp knife or razor blade and make 2 diagonal or one long slash in the middle. Allow it to rise in a warm place covered with a linen towel for about 30 min.
When done rising, glaze it and put it in oven. Take a spray bottle with warm water and spray the breads, inside the oven and the oven door and quickly shut to avoid the moisture going out. Do the spraying twice during the first 5 min of baking. Bake 15-18 min, when done put it in big paper bag lined with linen towel, if you want it very crisp, let it cool on a rack.
Have a great breakfast!!!
Mr Breakfast would like to thank Anonymous Breakfast Lover for this recipe.
Recipe number 2651. Submitted 11/1/2009.
| Latest Breakfast Lover Comments for Samoon (Iraq) |
By Nahnitti
To Mr. Breakfast: This is a traditional Iraqi breakfast loaf. Please change title to: Iraqi Samoon Bread. I have been searching for this recipe for my daughter in law. She grew up in Iraq and her family always bought it, so her mother didn't have a recipe for it. Will let you know how it compares to her very fond memories. My son also ate it as often as he could get it while serving military duty in Baghdad. I want their children to experience this part of their heritage.
Love your editorial at the end of breakfasts in Iraq.
I am now blessed with a daughter and two grandsons as a result of that terrible war, so all is not bad, and I have learned so much about their culture. Maybe some day we will study war no more....
Peace to all around the world.
Thank you for your site.
Nahnitti
Comment submitted: 11/1/2009 (#8942)
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