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How to make Iraqi 'Samoon'


The Iraqi Samoon is consumed mainly in Iraq and some part of the Middle East, it is usually baked in traditional stone ovens. Samoon is one of the most common bread in Iraq, alongside with Khubz (flat Iraqi bread).




- 4 cups of warm water

- 4 teaspoons yeasts

- 2 tablespoon sugars

- 6 cups white flour

- 2 cup wheat flour

- 2 tablespoon salts

- 5 tablespoon olive oil

- 3 tablespoon sesame seed

- One Egg




In a bowl, put 2 cups of warm water, then add the yeasts and the sugar and leave it for 3 to 4 minutes to rise.

In another bowl, add the white flour, wheat flour, and olive oil. Mix the ingredient well. Then add the yeasts mix, and two cups of water, then mix well and knead the dough.

In the bottom of the bowl add ½ tablespoon of olive oil then add the knead dough on top, cover and let it rest for 30 minutes.

Cut the dough into 12 to 16 pieces round shape and let it rise for about 10 to 15 minutes.

Take each round shape dough, flatten the middle part of the dough, and keep the edges small.

Then add them to a greased baking sheet. Let it rise for 30 minutes.

After the dough has risen, in a small bowl crack an egg and mix well then glaze your dough with the egg and then add sesame seed.

Bake in a heated oven of 400 degrees for about 20 to 30 minutes or until golden brown.