Photograph of the finished Samoon

Middle East · Bánh mì Iraq nướng lò đá Samoon

Samoon

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.6 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Fresh milk Fresh milk 2 cups
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Black sesame Black sesame 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4

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.

Start cooking