🇮🇶 Iraq
Samoon
The samoon queue at an Iraqi stone oven is a daily institution — loaves shaped like spindles come out blistered and hissing, carried home in stacks before they cool.
🔪 Prep: 25 min🔥 Cook: 15 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
The pointed spindle shape and a hot stone bake give it a shattering crust around an airy heart — split it for eggs, geymar, or kebab.
Ingredients
- 500 gbread flour
- 7 ginstant yeast
- 1 tbspsugar
- 1 tspsalt
- 320 mlwarm water
- 2 tbspoil
Method
- 1
Knead a smooth, elastic dough and let it double.
- 2
Divide and shape each piece into a spindle — plump in the middle, pointed at the ends.
- 3
Proof on a floured cloth until pillowy.
- 4
Bake on a preheated stone at 250°C until blistered and golden.
- 5
Eat warm, split like a pocket for whatever the morning offers.
🍽 On your table
How this dish looks served for 6