Samoon is a traditional Iraqi recipe for a classic shaped leavened flatbread that's baked to cook. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Samoon.
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Ingredients:
60g Wholemeal flour
60g Wheat Bran (can be skipped and substituted with more wholemeal flour)
250g plain (All Purpose) flour
1 ½ tsp Active dry yeast
1 tbsp Sugar
1 ½ tsp Salt
2 tbsp Oil
2 tbsp Yoghurt
200ml Warm Water
2 tbsp Milk to brush on top
Sesame seeds to sprinkle on top (optional)
Method:
Pour the 200ml warm water into a bowl, Add the sugar and yeast, mix well to combine then cover and set aside for about 10 minutes, until frothy.
Combine the flours in a stand mixer (or mixing bowl). Whisk in the salt then add the yoghurt, oil and the frothy east mixture and start working the ingredients together to form a dough.
If the dough appears dry, add more warm water to bring it to the right consistency. The dough should be very soft and slightly sticky.
Knead the dough for about 8 to 10 minutes (with a mixer, or for 20 minutes by hand) and then transfer to a greased bowl and let it rise until doubled in volume (about an hour).
Near the end of this time, pre-heat your oven to 220C and line two baking trays with parchment paper.
Once the dough has doubled in volume, knock it back gently and divide it into 6 equal-sized portions (shape these into balls).
Roll each piece into a smooth ball and then using both your palms, roll the two edges of the dough ball to elongate the edges while keeping the centre thick (see the picture of the finished dough).
Now flatten the dough and stretch it while keeping the shape intact. Once done set on the prepared baking tray.
Repeat the same process with the remainder of the dough. Keep the dough ball covered for about 20 minutes or until slightly puffy.
Brush the top of the dough with milk and sprinkle with sesame seeds.
Bake them for about 15 to 18 minutes or until the samoon is golden brown.
Remove from oven and let them cool slightly on a wire rack before serving.
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