Samoon
Iraq's everyday bread: small football-shaped white rolls with a chewy crumb and a crisp gold crust, scored along the length so they split cleanly.
Overview
A yeasted bread dough, bread flour, yeast, sugar, salt, oil, warm water. First rise for 1 hour. Divided into 8 portions; each rolls into an oval football shape, pointed at both ends. Slashed lengthways with a sharp knife or razor. Second rise for 25 minutes. Baked at 220°C with steam (a tray of hot water at the bottom) until deep gold and the slash has opened.
Ingredients
- 500 g strong white bread flour
- 1 sachet (7 g) fast-action yeast
- 1 ½ teaspoons salt
- 1 tablespoon caster sugar
- 2 tablespoons olive oil
- 320 ml warm water
- 200 ml hot water (for steam in the oven)
Method
Stage 1 - Dough
- Whisk flour, yeast, salt, sugar.
- Add olive oil and warm water; mix to a soft dough.
- Knead 10 minutes until smooth and elastic.
- Cover; rise 1 hour until doubled.
Stage 2 - Shape
- Knock back; divide into 8 portions (about 90 g each).
- Shape each into a football oval - taper both ends.
- Place on a lined baking tray, spaced 4 cm apart.
- Slash lengthways down the middle of each with a sharp knife, 5 mm deep.
Stage 3 - Rise
- Cover loosely; rise 25 minutes.
Stage 4 - Heat oven
- Heat oven to 220°C (200°C fan).
- Place an empty tray on the bottom rack.
Stage 5 - Bake with steam
- Just before putting the bread in, pour 200 ml hot water into the empty bottom tray (creates steam).
- Slide the bread tray onto the middle rack.
- Bake 16-18 minutes until deep gold and the slashes have opened.
Stage 6 - Cool
- Cool 5 minutes on a wire rack.
Stage 7 - Serve
- Eat warm. The slash is the natural opening for stuffing.
Notes
- Football shape: Tapered ends are signature. Round rolls are just bread; samoon is the diamond / lemon shape.
- Steam in the oven: Gives the crisp crust. Skip and the crust goes soft.
- Slash deep enough: A shallow slash doesn't open in the bake. A deep one (5 mm) blooms nicely.
Storage
- Best fresh. Wrap and keep 24 hours at room temperature.
- Refresh 3 minutes in a hot oven.
- Freeze 1 month.
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