Samoon Iraqi Flatbread Recipe

Flour: The base of the bread, providing structure and texture.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and adds a touch of sweetness.

Instant yeast: Helps the dough rise and become fluffy.

Water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and helps to create a tender crumb.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may differ.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in water first and may take longer to rise.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative.

• olive oil - Substitute with melted butter: Melted butter adds a richer flavor and can make the bread softer.

• Allow the samoon to cool completely at room temperature before storing. This prevents condensation and sogginess.
• For short-term storage, place the flatbread in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• To keep the bread fresh for a longer period, wrap each piece individually in plastic wrap or aluminum foil. Place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of freshness. The samoon can be frozen for up to 3 months.
• When ready to enjoy, thaw the flatbread at room temperature for a few hours or overnight in the refrigerator.
• For a quick thaw, microwave the bread on a low setting for 20-30 seconds, checking frequently to avoid overheating.
• To restore the crispiness and warmth, preheat the oven to 350°F (175°C). Place the thawed samoon directly on the oven rack or a baking sheet and heat for 5-10 minutes.
• Alternatively, you can reheat the flatbread in a skillet over medium heat for a few minutes on each side until warmed through.
• Avoid storing the bread in the refrigerator as it can cause it to become stale faster due to the cold temperature.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the samoon in aluminum foil to prevent it from drying out.
  3. Place the wrapped flatbread on a baking sheet.
  4. Heat for about 10 minutes or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Lightly brush the samoon with olive oil or butter.
  3. Place the flatbread in the skillet and heat for 2-3 minutes on each side until warm and slightly crispy.

• Microwave Method:

  1. Wrap the samoon in a damp paper towel.
  2. Place it on a microwave-safe plate.
  3. Microwave on medium power for 30-45 seconds or until heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the samoon directly on the rack or on a baking tray.
  3. Heat for 5-7 minutes or until the flatbread is warm and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Wrap the samoon in a clean kitchen towel and place it in the steamer basket.
  4. Cover and steam for about 5 minutes or until the flatbread is warm and soft.

• Mixing bowl: A large bowl used to combine the flour, salt, sugar, and yeast, and to mix in the warm water and olive oil.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the salt, sugar, and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough instead of doing it by hand.

• Clean surface: A flat, clean surface for kneading the dough by hand.

• Greased bowl: A bowl lightly coated with oil to place the dough in for rising.

• Plastic wrap: Used to cover the bowl while the dough is rising to keep it from drying out.

• Baking sheet: A flat sheet used to place the shaped dough pieces on for the final rise and baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Oven: Preheated to 450°F (230°C) for baking the flatbreads.

• Oven mitts: Used to safely handle the hot baking sheet when placing it in and taking it out of the oven.

• Cooling rack: A wire rack to cool the baked flatbreads once they are out of the oven.

Prepare ingredients in advance: Measure and set aside flour, salt, sugar, and yeast before starting.

Use a stand mixer: Save time by using a stand mixer with a dough hook to knead the dough instead of doing it by hand.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Shape dough quickly: Use a bench scraper to divide and shape the dough efficiently.