Samoon | Iraqi Flatbread

Step 1

In a bowl, heat the water. I always start with little less than a cup and then add more when kneading the dough. Add the sugar and yeast to the warm water and mix well. Cover it and let the yeast rise for about 10 minutes. At the end of 10 minutes, the yeast mixture should be bubbly and frothy. This shows that the yeast is active and working. If the yeast does not appear frothy, then start with a new batch.

Step 2

I use my stand mixer to knead the dough. Add the wheat flour, wheat bran and the all purpose flour to the bowl of the mixer. Add the salt and mix. Now add the yogurt, oil and the yeast mixture and start kneading the dough.

Step 3

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.

Step 4

Knead the dough for about 8 to 10 minutes and then place it in a greased bowl and let it rise until doubled in volume. It took me about an hour when placed in the oven with the proof setting.

Step 5

Preheat the oven to 450 F. Player 2 baking trays with parchment paper.

Step 6

Once the dough has doubled in volume, punch it down gently and divide it into 6 equal sized balls.

Step 7

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 center thick. Refer to the picture to help you better understand.

Step 8

Now flatten the dough and stretch it while keeping the shape intact.

Step 9

Place it on the prepared baking sheet.

Step 10

Repeat the same with the rest of the dough. Keep the dough ball covered for about 20 minutes or until slightly puffy.

Step 11

Brush the top of the dough with milk and sprinkle with sesame seeds.

Step 12

Bake them for about 15 to 18 minutes or until the samoon is golden brown.

Step 13

Remove from oven and let it cool slightly on a rack.