Samoon (Iraqi Flatbread)
Serves 10
Directions
- 1Mix together yeast, sugar, and warm water in a bowl and let sit for 10 minutes.
- 2Add white bread flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
- 3Turn the dough out onto a floured surface and knead until it is a nice smooth dough.
- 4Place the dough into an oiled bowl, cover, and let rise for 1 hour until doubled in size.
- 5Turn the dough out onto a floured surface and divide into 8-10 pieces.
- 6Roll out the dough balls, thin at the ends and wide in the middle, about 1.5-2cm thick.
- 7Let the shaped dough rest for 20 minutes.
- 8Flatten the middle, stretch the narrow ends, and let rest for 15 minutes.
- 9Brush with milk and sprinkle with sesame seeds.
- 10Bake in a preheated oven at 220C for 15 minutes or until golden.
Ingredients
- 480 ml warm water
- 12 g instant yeast
- 8 g sugar
- 750 g white bread flour
- 12 g salt
- 100 ml olive oil
- milk (optional)
- sesame seeds (optional)
Equipment
bowlwhiskstand mixer with dough hookcling filmdough scraperbaking papersilicone brushoven
Tips
- Use for kebabs, sandwiches, or dip in hummus.
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