Bread!
Please tell me you’re watching The Great British Bake Off this series? #GBBO! Bread Week is so far my favourite week, and I was most definitely watching! I absolutely love all types of bread, and while I wasn’t too convinced about the ‘buns’ (I think I’d prefer to add my own fillings), that wreath stole the show! I’ll definitely try my hand at plaiting a 7-strand wreath someday, but I’ll save that challenge for when I have more time!
Inspired by all those beautiful bakes, I thought it was time to share a bread recipe that’s a staple in so many homes. This flatbread goes by many names, but it’s very common in Northern Iraq, where it’s traditionally baked in a hot stone oven. This version of ‘Samoon’ comes from my sister-in-law, and with a few simple tweaks, I’ve made it completely plant-based and easy for you to recreate at home!
The Samoon Recipe
If I was likening this bread to any, I would it is a cross between a pitta and a Naan. The shape is boat, oval or diamond and whilst the bread is flat, it does have some thickness to it. Whilst not worrying too much about the shape (which will come with practice) the ingredients needed are relatively simple. Try and get the best flour you can afford. Bread flour, or strong flour will yield better results, but just plain white flour will do if that’s all you have. Then you need dried yeast, sugar, salt, water and something you may have to seek out – milk powder.
Traditional Kurdish breads
- 460 g Plain flour (strong/bread id possible)
- 1 tablespoon Sugar
- 1/2-1 teaspoon Salt
- 8 g (1 teaspoon) fast action dried yeast
- 1 tablespoon milk powder (I used oat)
- 300 ml tepid water
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Combine all the dry ingredients together in a large bowl, then add the water. Mix together well then knead for a couple of minutes.
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Cover the bowl and set aside for 30 minutes.
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Get two baking trays ready – line or grease.
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Remove the dough from the bowl and divide more or less equally into 8 pieces. Using your hands, make your boat, oval or diamond shapes. (Hold the dough in two hands and shake gently to create a flatter shape). Place on your tray. Repeat.
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Cover loosely (a clean tea towel will suffice) and leave in a warm place for 1-1.5 hours (depending on the room temperature). The samoon should almost double in size.
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Turn the oven on very high to heat up. Place the trays in the oven and cook for 8-10 minutes. The samoon should puff up slightly whilst cooking and be a golden brown colour.
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Enjoy!
What do I need?
Hopefully you can make these without making any purchases, but if you do need anything or just fancy something new, how about… mixing bowls, baking trays, wooden serving or chopping boards. You could also check out these bread storage ideas just in case you have any left! If you need milk powder, have a look at Mighty Oat or Overherd both which work well in here and are okay as a travel emergency. All of these are Amazon links and I may receive commission from purchases made. Thank you!
Serving
Serve your bread fresh and hot from the oven! Have it for breakfast with your favourite toppings, dip it in soup, stuff it with sandwich fillings, or just eat it as it is!
Storing
The cooked Samoon will keep for a few days in a sealed bag or container. However, this is best eaten fresh. Of course, once made and cooled, these can be frozen (remember to date and label). This can be freshened up by sprinkling with water and returning to a hot oven for a few minutes. Alternatively, pop them in the toaster to reheat.
Sharing
These are definitely something you want to show off – oops, I mean share! Bear in mind, that once you;ve made them once, you might get requests for them though!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
