• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking » Flatbreads

Published: Sep 24, 2018 · Modified: Dec 11, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Samoon | Iraqi Flatbread Recipe

Jump to Recipe

Samoon is a popular flatbread from Iraq that has a beautiful crust. Made with whole grain and topped with sesame seeds, this is a great bread to be served with soup.

Samoon | Iraqi Flatbread

Looking for a recipe to bake with the alphabet S for my A to Z International Flatbread series, I had quite a bit of options. What attracted me about this particular bread, Samoon | Iraqi Flatbread, is the shape of the flatbread.

I loved the diamond puffy shape of the bread and thought this will be something the boys will like to eat with some soup. I was looking to make this for dinner, but realized that we had music class at our place on that day and kids would be coming home.

That is when I changed the plans and made the Samoon in the afternoon to serve the kids in the evening with some honey. I am so glad, that I made that decision. After the class, the kids were happy to eat the Samoon with drizzled honey and so did the parents.

Sign up to my newsletter

Wheat bran is one of my new found love. I bought some for the first time to make Aish Baladi and then used some to make the Norwegian Crisp bread. This is the third recipe in this series that I am using the wheat bran and it was just perfect.

I substituted half of the wheat flour in the recipe with wheat bran. If you don't have any bran in hand or don't prefer it, you can skip it and use wheat flour instead. Shaping the Samoon was fun and something new that I learned.

I sprinkled sesame seeds in half of the bread and made half of them plain. I have to say though that the ones with the sesame was everyone's favorite. Even my 'not so sesame loving' son declared that he likes it only with the seeds.

Samoon | Iraqi Flatbread

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi

B for Boulanee Katchalu

C for Chickpea Flatbread / Socca

D for Dhal Puri

E for Emirati Khameer

F for Fruit Focaccia

G for Gozleme

H for Himbasha

I for Indian Fry Bread

J for Janta Roti

K for Ka’ak

L for Lepinja

M for Mahjouba

N for Norwegian Crisp Bread

O for Onion and Poppy Seed Pletzel

P for Pol Roti

Q for Qutab

R for Roomali Roti

Preparation time - 15 minutes plus about 2 hours of resting time
Baking time - 15 to 18 minutes
Difficulty level - Easy
Recipe adapted from - Multicultural Kid Blogs

Ingredients to make Samoon | Iraqi Flatbread - Makes 6

  • Whole wheat flour - ½ cup
  • Wheat Bran - ½ cup (can be skipped and substituted with whole wheat flour)
  • All Purpose flour - 2 cups
  • Active dry yeast - 1 ½ tsp
  • Sugar - 1 TBSP
  • Salt - 1 ½ tsp
  • Oil - 2 TBSP
  • Yogurt - 2 TBSP
  • Warm Water - ¾ cup to 1 cup
  • Milk - 2 tablespoon (to brush on top)
  • Sesame seeds - to sprinkle on top (optional)
Samoon | Iraqi Flatbread

Procedure to make Samoon | Iraqi Flatbread -

To make the Dough -

  • 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.
Samoon | Iraqi Flatbread
  • 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.
  • 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 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.
Samoon | Iraqi Flatbread

To shape and Bake the Samoon -

  • Preheat the oven to 450 F. Player 2 baking trays with parchment paper.
  • Once the dough has doubled in volume, punch it down gently and divide it into 6 equal sized 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 center thick. Refer to the picture to help you better understand.
  • Now flatten the dough and stretch it while keeping the shape intact.
Samoon | Iraqi Flatbread
  • Place it on the prepared baking sheet.
  • Repeat the same with the rest 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.
Samoon | Iraqi Flatbread
  • Bake them for about 15 to 18 minutes or until the samoon is golden brown.
  • Remove from oven and let it cool slightly on a rack.
Samoon | Iraqi Flatbread
Samoon | Iraqi Flatbread

Samoon | Iraqi Flatbread

Samoon is a popular flatbread from Iraq that has a beautiful crust. Made with whole grain and topped with sesame seeds, this is a great bread to be served with soup.
5 from 9 votes
Print Pin Rate
Course: Baking, Breakfast, Flatbread
Cuisine: Asian, Iraqi
Prep Time: 15 minutes
Cook Time: 18 minutes
Resting time: 2 hours
Total Time: 33 minutes
Servings: 6 flatbread
Author: Sandhya Ramakrishnan

Ingredients

  • Whole wheat flour - ½ cup
  • Wheat Bran - ½ cup can be skipped and substituted with whole wheat flour
  • All Purpose flour - 2 cups
  • Active dry yeast - 1 ½ tsp
  • Sugar - 1 TBSP
  • Salt - 1 ½ tsp
  • Oil - 2 TBSP
  • Yogurt - 2 TBSP
  • Warm Water - ¾ cup to 1 cup
  • Milk - 2 TBSP to brush on top
  • Sesame seeds - to sprinkle on top optional

Instructions

To make the Dough -

  • 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.
  • 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.
  • 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 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.

To shape and Bake the Samoon -

  • Preheat the oven to 450 F. Player 2 baking trays with parchment paper.
  • Once the dough has doubled in volume, punch it down gently and divide it into 6 equal sized 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 center thick. Refer to the picture to help you better understand.
  • Now flatten the dough and stretch it while keeping the shape intact.
  • Place it on the prepared baking sheet.
  • Repeat the same with the rest 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 it cool slightly on a rack.
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Roomali Roti | Soft and Thin Rumali Roti
Thengai Paal Jevvarisi Payasam/Sago Kheer with Coconut Milk »

Reader Interactions

Comments

  1. Spinning Grillers says

    January 06, 2022 at 8:27 am

    I love the shape of the bread, and it's such a lovely color.  I would love to try this recipe. Lovely bake Sandhya!

    Reply
    • Sandhya Ramakrishnan says

      January 10, 2022 at 10:16 am

      Thank you!

      Reply
  2. Vanessa Alsaady says

    July 10, 2021 at 3:28 am

    5 stars
    The first recipe that tastes like the bread shop. My family enjoyed them a lot.

    Reply
    • Sandhya Ramakrishnan says

      July 13, 2021 at 9:53 am

      I am so happy that you liked the recipe and your family enjoyed it as well. Thanks a lot!

      Reply
  3. Ruth says

    July 09, 2021 at 4:32 am

    Thank you! This is a really useful recipe and it is wonderful bread. Particularly helpful to be able to change the number and have the ingredient list change to match it.

    Reply
    • Sandhya Ramakrishnan says

      July 13, 2021 at 9:54 am

      Ruth, thanks for your comment and glad that you find it useful.

      Reply
  4. JayaKrishnan B says

    July 11, 2019 at 7:54 am

    Had these when i was kid and dad was posted in Iraq, still remember where i had them and the taste. Loved it so much then

    Reply
    • Sandhya Ramakrishnan says

      August 07, 2019 at 8:59 am

      So glad to hear your experience! Thanks!

      Reply
  5. Padmajha PJ says

    October 23, 2018 at 4:48 am

    5 stars
    Love that diamond shaped bread Sandhya and looking at your breads, I wish I could be your neighbor!

    Reply
  6. Ritu Tangri says

    October 23, 2018 at 1:12 am

    5 stars
    A very unusual but interesting shape of the bread. Wheat bran in the bread not only has made it healthier but look rustic as well.

    Reply
  7. code2cook says

    October 22, 2018 at 11:26 am

    5 stars
    your samoon iraqi flatbread really looking attractive. with such a shape kids automatically enjoy having without fuss. yet to try wheat bran. I will try this one. with soup usually, we eat storebought crackers. love this recipe.

    Reply
  8. Renu says

    October 18, 2018 at 1:04 pm

    5 stars
    Wonderful find for the letter s. Love that beautiful shape and colour

    Reply
  9. Srivalli Jetti says

    October 16, 2018 at 5:07 am

    So beautifully shaped bread and good that you are able to get the boys fed with all these yummy breads. Since I haven't been able to get wheat bran, I have given up many breads..this one is amazing..

    Reply
  10. Mayuri Patel says

    October 11, 2018 at 2:04 pm

    5 stars
    Samoon with wheat bran..makes it so rustic. Love the shape of these beautiful looking bread.

    Reply
  11. preeti garg says

    October 09, 2018 at 1:00 am

    This bread looks so tasty and flavorful... love the shape specially.

    Reply
  12. Vaishali Sabnani says

    September 30, 2018 at 9:40 pm

    Samoon with wheat bran is a healthy bread , the use of wheat bran in any flatbread or bread is s great idea to make it healthy . I am a great fan of bran so use it regularly .
    Sesame seeds make the bread look so pretty and healthy at the same time .

    Reply
  13. M.Gayathri Raani says

    September 28, 2018 at 5:37 am

    These are beautiful breads Sandhya. Nice pick for the alphabet. I am partial to sesame seeds studded breads, so I never miss an occasion to use them. With whet bean and wheat flour, these breads are healthy too..

    Reply
  14. Priya Suresh says

    September 26, 2018 at 3:00 pm

    I have baked samoons for a Mega bm and we loved this iraqi flatbread as sandwiches, they have come out super pretty and beautiful rustic crust Sandhya.. Beautifully baked breads there.

    Reply
  15. Sowmya says

    September 24, 2018 at 12:13 pm

    5 stars
    Those samoons look so beautiful....love the shape. I too have this dish bookmarked but yet to try it! Yours has turned out fabulous!

    Reply
  16. harini says

    September 24, 2018 at 11:39 am

    5 stars
    Very interesting shaped bread , Sandhya. We used to buy similar shaped bread from our nearby middle eastern store. Glad that the boys loved the bread.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!