Pareve
6 samoon
Intermediate
45 minutes
3–4 hours
HaMotzi
Samoon is the bread of Baghdad — diamond-shaped, with a crispy shell and a soft, airy interior that tears into long, stretchy strands. For Iraqi Jews, samoon was the daily bread, bought fresh each morning from the neighborhood baker (the khabbaz) and eaten with everything from hard-boiled eggs and amba to grilled kebabs and fresh vegetables.
The shape is distinctive and intentional: a pointed diamond or torpedo, scored down the center, that puffs dramatically in a hot oven. The dough is leaner than challah — just flour, water, yeast, salt, and a touch of sugar — which lets the wheat flavor shine. The high-heat baking creates steam pockets inside and a crackling crust outside.
In Israel, samoon has found a new home in the kitchens of the Iraqi Jewish community, where it remains essential for Shabbat breakfasts alongside t’beet (overnight chicken and rice) and hilbeh (fenugreek paste). This recipe brings that tradition to your oven.
What Makes This Special
- Iconic diamond shape — The distinctive elongated diamond of Iraqi bakeries.
- High-heat baking — Creates dramatic puff and crackling crust.
- Lean, flavorful dough — Pure wheat flavor without enrichment.
- Iraqi Jewish heritage — A 2,500-year-old Babylonian Jewish bread tradition.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g flour. Separate challah without a bracha at this quantity.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade bread baked by a Jewish person fulfills Pas Yisroel.
- Brachot: Before eating: HaMotzi. After eating: Birkat HaMazon.
- Shabbat: Traditional accompaniment to t’beet (Iraqi Shabbat chicken). Bake before Shabbat begins.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 4 cups | 100% |
| Granulated sugar | 10 g | 2 tsp | 2% |
| Fine sea salt | 9 g | 1½ tsp | 1.8% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Warm water | 310 g | 1¼ cups + 1 tbsp | 62% |
| Vegetable oil | 15 g | 1 tbsp | 3% |
| Sesame seeds (for topping) | 20 g | 2 tbsp | — |
Step-by-Step Instructions
Step 1: Mix and Knead
Combine flour, sugar, salt, and yeast. Add water and oil. Knead 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Step 2: Bulk Fermentation
Cover and rise 1–1½ hours until doubled.
Step 3: Shape
Divide dough into 6 equal pieces (~140 g each). Shape each into a smooth ball, then roll into an oval about 20 cm (8 in) long and tapered at both ends to form a diamond/torpedo shape. Place on parchment-lined baking sheets. Brush tops with water and sprinkle with sesame seeds. Score a single line down the center.
Step 4: Proof
Cover and proof 30 minutes until puffy.
Step 5: Bake
Preheat oven to 230°C / 450°F with a baking stone or inverted baking sheet inside. Spray water into the oven for steam. Bake 12–15 minutes until golden with a crispy crust and puffed interior. Cool on a wire rack.
Storage & Make-Ahead
- Best served: Fresh and warm. Samoon is traditionally baked daily.
- Room temperature: 1 day in a bag. Reheat in a hot oven 3 minutes to re-crisp.
- Freezing: Freeze up to 2 months. Reheat from frozen in a 200°C oven for 5 minutes.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Flat, no puff | Oven not hot enough | Preheat to 230°C with a stone; steam is essential |
| Tough crust | Over-baked | Pull at 12–13 minutes; samoon should be golden, not dark |
| Uneven shape | Dough not shaped evenly | Taper ends carefully; use a rolling pin if needed |
Frequently Asked Questions
What do you serve with samoon?
Traditionally: t’beet, hard-boiled eggs with amba, hummus, tahini, grilled meats, or fresh salads. It is an all-purpose bread for scooping, dipping, and wrapping.
Is samoon the same as pita?
No. Samoon is denser, chewier, and diamond-shaped. Pita is round and pockets fully. Samoon has a more bread-like crumb and a crispier crust.
Can I bake these on a pizza stone?
Yes — a pizza stone or baking steel gives the best results, mimicking the intense bottom heat of a traditional Iraqi bakery oven.
What is the history of samoon in Iraqi Jewish cuisine?
Iraqi Jews baked samoon for over 2,500 years in Baghdad. The khabbaz (baker) was a central figure in every Jewish neighborhood. When Iraqi Jews immigrated to Israel in the 1950s, they brought samoon with them, and it remains a beloved staple.
Breads of Babylon
Explore Sephardi and Mizrachi breads on the Kosher Bread Path.