Samoon

Method

1. 1 Knead the flour with yeast, warm milk, oil, and salt for 15 minutes until the dough is elastic.
2. 2 Let the dough rest for 2 hours, then divide it into portions and roll them into diamond shapes with pointed ends.
3. 3 The pointed rhombus shape is the mandatory shape for samoon bread; rounding it results in regular bread.
4. 4 Let it rise for another hour on a floured tray, then brush with egg wash and sprinkle with black sesame seeds.
5. 5 Grill on a preheated grilling stone (250 degrees Celsius) for 12 minutes.
6. 6 Spray water into the oven during the first 3 minutes to make the crust thin and crispy while keeping the inside fluffy.

With an appliance

• Air fryer 55 min

  Replace step 5: spray both sides with Samoon oil, run the oven at 265 degrees for 8 minutes and flip after 4 minutes; the crust crisps quickly but lacks the oven's heat, each batch only yields one small pastry.