Iraqi Samoon

Method

1. 1

   Mix

   At room temperature, 5 minutes: combine the flour, yeast, sugar and salt in a large bowl. Stir in the warm water and olive oil until a rough dough forms.

2. 2

   Knead

   At room temperature, 10 minutes: knead on a lightly floured surface until smooth, elastic and only slightly tacky.

3. 3

   First rise

   At room temperature, 60 minutes: place the dough in a lightly oiled bowl, cover and leave until doubled in size. If the room is cool, allow more time.

4. 4

   Shape

   At room temperature, 10 minutes: divide into 8 pieces and shape each into a plump oval. Press a narrow groove down the centre of each, then pinch the ends to make the characteristic diamond-like samoon shape.

5. 5

   Second rise

   At room temperature, 25 minutes: arrange the rolls on a lined baking tray, cover loosely and leave until puffy. They should look noticeably lighter but still hold their shape.

6. 6

   Heat the oven

   At 230°C, 15 minutes: heat the oven with a sturdy tray or baking stone inside.

7. 7

   Bake

   At 230°C, 12 to 15 minutes: brush the rolls lightly with water and sprinkle with sesame seeds. Carefully slide the lined tray onto the hot surface and bake until golden, with firm bottoms and a hollow sound when tapped.

8. 8

   Cool

   Off the heat, 15 minutes: transfer the rolls to a wire rack and leave until warm.

Tips

• Keep the salt and yeast apart at first, as direct contact can slow the yeast.
• Add flour sparingly while kneading, since too much can make the bread dense.
• The dough is ready after its first rise when a gentle finger press leaves a dent that slowly springs back.
• Keep the groove clear when shaping, and avoid opening the oven early so the rolls can rise fully.

Swaps

• Use a neutral oil in place of the olive oil.
• Replace the sesame seeds with nigella seeds, or leave them off.

Storing

Keep cooled rolls in an airtight container at room temperature for up to 2 days, then warm briefly in the oven.