Samoon: A Recipe for Iraqi Flat Bread - Multicultural Kid Blogs (2024)

Hi everyone! I am Tara from Tara’s Multicultural Tableand this is my first time writing forMulticultural Kid Blogs. Different cultures have always fascinated me. I was born in Japan, spent my early childhood in Germany, and now live in the United States with my Filipino-American husband and two young children. On my site, I search forrecipes from around the world and through cookbook reviews to share with my family. I was asked to sharesomethingfrom Iraq and found this recipefor Samoon (Samoun).

While trying to decide on a recipe to make, I ran a few ideas by my 4 year old son, Evan. He turnedthem all down and was quite insistent on making bread. His current favorite kitchen tool is my stand mixer and most mornings I am greeted with the question: “Make bread today?”

So with him in mind, we decided on Samoon. Samoon is an Iraqi flat bread formed in the shape of a diamond. It is traditionally baked on the walls of a tandoor oven and often served as a part ofbreakfast with Gaimar (cream) or cheese. It is also delicious with a variety of dips (like hummus or baba ghanoush) or sliced in half through the middle to use as a sandwich filling for grilled meat. In Iraq, yellow diamonds are painted on the outside of shops to signify that samoon are sold there.

The base for this particular recipe includes yeast,flour, wheat bran, and buttermilk. Other recipes use only water in place of the buttermilk/milk. Wheat bran is the outer layer of the wheat kernel that is generally discarded when making flour. It is a great source of fiber/other nutrients and can be found in some larger grocery stores or health food stores. Store wheat bran in an airtight container in the refrigerator. It tends to go bad and become bitter more quickly than flour.

This was a fun bread to make with Evan. The dough is easy to work with, only has a handful of ingredients, and doesn’t involve any intricate patterns. He was even able to make the shapes himself. He now refers to the bread as “Diamond Bread” or “Yoda Bread” for the other Star Wars fans out there.

To form the bread, divide the risen dough into four equal pieces (you can also double the recipe to make eight).Roll one piece of dough into a flat rectangle. Pull two opposite corners, like the top left and bottom right in opposite directions to form the rectangle into a diamond shape 7-8 inches across. Pinch and taper the two opposite ends to make them thinner than the rest of the diamond.

Some Samoon are topped with sesame seeds. Some are left plain. Others are slashed once or twice across the top before baking. Evan is not a fan of sesame seed toppings, so I brushed all the samoon with the egg wash but only covered half with the sesame seeds.

Some bread recipes call for spraying water in the oven while baking to help create steam. I am a bit nervous about trying this (particularly since I am renting and don’t want to accidentally ruin a perfectly good oven). Instead, I filled a small loaf pan with water and kept it on the bottom rack while the samoon baked.

After baking, wrap the warm samoon in cloth towels or inside a paper bagto keep them soft and chewy.If you want a more crisp exterior, leave them to cool on a wire rack.

Samoon (Iraqi Flat Bread)
Adapted from Mr. Breakfast
4 Samoon

1 1/2 tablespoons active dry yeast
1/2 tablespoon granulated sugar
1 cup lukewarm water, 105-115 degree F, divided
4 cups bread flour
1/2 cup wheat bran
1/2 tablespoon salt
1 cup buttermilk
2 tablespoons vegetable oil
For topping:
1 egg
1 tablespoon water
Sesame seeds

In a small bowl, whisk together the yeast and sugar with 1/2 cup of the lukewarm water. Allow to rest until frothy, 5-10 minutes.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, wheat bran, and salt. Mix in the buttermilk, vegetable oil, and remaining 1/2 cup water until the dough comes together. If too crumbly, add a little more water. If too sticky, add a little more flour.

On a lightly floured surface, knead until smooth and elastic. Transfer to an oiled large bowl, turning to coat. Cover with a cloth or plastic and allow to rise at room temperature until doubled, about 1 hour.

On a lightly floured surface, punch down the dough and divide into 4 equal pieces. Cover and allow to rise for 10 minutes.

Place the oven racks in the top and bottom thirds of the oven. Preheat oven to 450 degrees F. Line two baking sheets with parchment or lightly grease. Fill a small loaf pan with water and place on bottom rack.

Roll one piece of dough into a flat rectangle. Pull two opposite corners, like the top left and bottom right in opposite directions to form the rectangle into a diamond shape 7-8 inches across. Pinch and taper the two opposite ends to make them thinner than the rest of the diamond. Place on prepared baking sheet and repeat with other pieces. Arrange two on each baking sheet. Cover lightly with a towel and allow to rise until puffy, about 30 minutes.

In a small bowl, beat together the egg and water. Right before placing in oven, brush the tops of the bread with the egg wash. If desired, sprinkle with sesame seeds.

Bake in preheated oven until golden brown, 15-18 minutes. Repeat with other baking sheet.

Best the day they are baked. Allow to cool on wire rack to develop a crisp exterior or wrap in cloth or a paper bag after baking to keep the bread soft.

This post is part of our series Global Learning for Kids. Each month we will feature a country and host a link party to collect posts about teaching kids about that country–crafts, books, lessons, recipes, etc. It will create a one-stop place full of information about the country.

This month we are learning all about Iraq, so link up below any old or new posts designed to teach kids about Iraq – crafts, books, lessons, recipes, music and more!

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Samoon: A Recipe for Iraqi Flat Bread - Multicultural Kid Blogs (8)

Tara Margetson is the blogger behind Tara's Multicultural Table. She was born in Japan, spent her early childhood in Germany, and now live in the United States with her Filipino-American husband and two young children. She features recipes from around the world along with cookbook reviews and travels with her family.

Samoon: A Recipe for Iraqi Flat Bread - Multicultural Kid Blogs (9)

Latest posts by Tara Margetson (see all)

  • Samoon: A Recipe for Iraqi Flat Bread - August 12, 2016
Samoon: A Recipe for Iraqi Flat Bread - Multicultural Kid Blogs (2024)


What is the most popular bread in Iraq? ›

Samoon (Arabic: صمون) is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma.

What is Middle Eastern flatbread called? ›

Pita bread

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes.

What is the history of samoon bread? ›

History: Somun is coming from the Greek word psomos, a generic word for bread. A similar variety was known long before the eighteenth century, and was described as round and fleshy during the Ottoman Empire.

What is Samoon bread made of? ›

6 cups all-purpose flour. 5 tablespoons powdered milk. 2 tablespoons instant yeast. 2 tablespoons white sugar.

What is the difference between lavash and flatbread? ›

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Is Middle Eastern flatbread healthy? ›

Pita bread is lower in calories than other types of bread and is often made with a combination of regular and whole wheat flour, making it a good source of whole grains and rich in dietary fiber.

What is the most popular bread in the Middle East? ›

Without question, the mother of all these Middle Eastern breads is pita — by far, the most popularly found in the Middle East.

Where does Iraqi bread come from? ›

History. Laffa is known as Iraqi pita, given its origin in Iraq. Members of the Jewish community of Iraq, almost all of whom emigrated to Israel in the mid-20th century, brought with them the standard Iraqi flatbread known as aish tannur, (ḵubz al-tannūr, خبز التنور‎), or simply khubz (bread).

How many calories are in a Iraqi Samoon? ›

Nutrition Facts
For a Serving Size of 4 oz
How many calories are in Samone Iraqi Bread? Amount of calories in Samone Iraqi Bread: Calories 182Calories from Fat 27 (14.8%)
% Daily Value *
How much fat is in Samone Iraqi Bread? Amount of fat in Samone Iraqi Bread: Total Fat 3g-
14 more rows

What do you eat Iraqi bread with? ›

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

What do Iraqis eat for breakfast? ›

Kahi is the national Iraqi breakfast. I think this Iraqi food should become yours too! Who can resist a fluffy phyllo pastry topped with cream and honey?

What is hillbilly bread? ›

Description. A soft bread for those who like the smooth texture of a white bread and the health benefits of multigrain, Hillbilly Bread is the best of both worlds. This multigrain bread has 1.5 grams of whole grains in two slices! Make healthier sandwiches that your kids will love to eat, and you'll love to serve.

What is Elvis bread? ›

Peanut Butter Banana Walnut Bread As everybody knows… Elvis loved his banana peanut butter sandwiches. I decided to combine the two ingredients to make this banana bread. I also love the crunch of Walnuts so instead of using crunchy peanut butter I'm using smooth peanut butter and I'm adding chopped walnuts.

What kind of bread do Arabs eat? ›

Pita Bread - This flatbread is a staple of Middle Eastern cuisine and is made from flour, water, and yeast. It is a versatile bread that can be used for everything from sandwiches to dipping in hummus.

What is the most popular bread in Iran? ›

1. Sangak Bread (Nan Sangak) Sangak is one of the most popular types of Persian Bread, it has a unique taste, however, it also has a unique baking technique. This flatbread is made from wheat flour and mild yeast with some white or black sesame seeds on it.

What is the common bread in Iran? ›

Sangak, barbari, taftoon, and lavash are the most popular breads in Iran [7], [29]. Iranian breads are prepared in different composition, shape, size, texture, color, and flavor.

What bread is eaten in the Middle East? ›

Pita bread, manakish, and barbari bread represent centuries of culinary heritage, reflecting the diverse cultures, traditions, and flavors of the Middle East.

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