Bread Story
Golden, lightly crisp on the outside and wonderfully soft in the middle, samoon is one of Iraq's best-loved breads. Recognisable by its distinctive diamond shape, these rolls are perfect for stuffing with grilled meats, serving alongside soups or simply enjoying warm with butter. Fresh from the air fryer, they have a beautifully tender crumb and a delicate golden crust.
You’ll Need
Makes 6 rolls
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
2 tbsp olive oil
2 tbsp natural yoghurt
Glaze
1 egg yolk
1 tbsp milk
Optional but Dangerous
Garlic butter
Lamb kofta
Chicken shawarma
Hummus
Labneh
Pickled vegetables
Method
In a large bowl, mix together the flour, yeast, sugar and sea salt.
Add the warm water, olive oil and yoghurt, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for around 1 hour, or until doubled in size.
Divide the dough into six equal portions.
Shape each portion into an oval, then gently taper both ends to create the traditional diamond-shaped samoon.
Place onto baking paper and leave to prove for another 30 minutes.
Mix the egg yolk and milk together, then brush each roll generously.
Using a sharp knife, score one shallow line lengthways down the centre of each roll.
Preheat the air fryer to 180°C.
Air fry in batches for 12–16 minutes, until beautifully golden with a soft, fluffy interior.
Cool slightly on a wire rack before serving.