Samoon (Iraqi Sandwich Bread)
pointed oval breads for filled sandwiches
Ingredients
- 300 g all purpose flour
- 198 g water
- 3 g instant yeast
- 6 g white sugar
- 6 g salt
- 6 g olive oil
Method
- 1. Mix the flour, water, yeast, sugar, salt, and oil. Knead 8–10 min until smooth and slightly tacky. Cover and let rise until doubled, 60–90 min.
- 2. Put a baking stone, steel, or heavy inverted baking sheet on the lower-middle rack. Preheat to 500°F / 260°C for at least 45 min.
- 3. Divide into one piece per bread in the scaled yield. Round each piece, cover, and rest 15 min. Roll into ovals ~8×5 in / 20×13 cm and ¼ in / 6 mm thick, tapering both ends to points. Keep the centers evenly thick; do not slash or puncture. If the dough springs back, cover and rest 5 min before continuing.
- 4. Rest the shaped breads under a light towel for 10–15 min. Transfer gently onto the hot baking surface with a lightly floured peel or flat tray. Bake in batches without crowding, 4–7 min, until inflated and lightly colored. Let the surface reheat between batches.
- 5. Wrap in a clean towel. Cool enough to handle before opening along one long edge; watch for steam. If a bread does not form a full pocket, split through its center with a serrated knife.
Source and attribution
Home adaptation of samoon; pocket-bread technique adapted from PJ Hamel, King Arthur Baking