Samoon (Iraqi Flatbread)

01Method

1. 1

   Combine the flour, powdered milk, yeast, sugar, and salt in a large bowl and whisk together. Add the butter and work it in with your fingers until the mixture forms coarse crumbs.

2. 2

   Pour in the warm water gradually, mixing thoroughly with your hands after each addition. Once the dough comes together, transfer it to a floured surface and knead for about 8 minutes until smooth and elastic.

3. 3

   Lightly grease a large bowl with oil, place the dough inside, and turn it to coat all surfaces. Cover with a towel or plastic wrap and leave to rise in a warm spot until the volume doubles, approximately 1 hour.

4. 4

   Deflate the dough with a gentle punch. Divide into 12 even portions and roll each into a ball. Cover loosely and allow to rest for 15 to 20 minutes.

5. 5

   Take one dough ball and flatten it with the palm of your hand on a lightly floured surface. Fold two opposite sides toward the center and pinch together, then repeat with the other two sides. Stretch and flatten the dough into an elongated diamond shape. Set on a greased baking sheet. Repeat for all remaining portions. Cover and rest for at least 10 minutes.

6. 6

   Heat the oven to 230°C (450°F).

7. 7

   Stir together the water, flour, and sugar in a small bowl to form a paste. Brush the mixture over each flatbread and finish with a sprinkle of sesame seeds.

8. 8

   Bake the flatbreads in batches until golden brown, 7 to 10 minutes.