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    You are in: Home / Community Forums / Middle East & North Africa / Iraqi Flat Bread: Samoon, Khoubiz, Naan - Oh My! (Help...)
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    Iraqi Flat Bread: Samoon, Khoubiz, Naan - Oh My! (Help...)

    Kristi Azawi
    Tue Jan 12, 2010 1:49 pm
    Newbie "Fry Cook" Poster
    I am looking for a recipe for flat bread, but there are SO many I am not sure what I am looking for. This particular flat bread is not a pocket bread. It mostly resembles Naan, but I don't believe that it has the labna. The bread is large (about 18 inches in diameter) and when it cooks it has a golden color with darker brown spots (from bubbling I imagine). If anyone knows the bread name or has a recipe for it, please help. If there is already a thread for it, please direct me to it. Thanks!
    Wed Jan 13, 2010 7:45 pm
    Forum Host
    Is it lavosh?

    Are you specifically asking for Iraqi flatbread?

    If it helps you at all, Chef, this is the "multi-purpose"
    Arabic bread recipe I use for all my Middle Eastern/Greek, etc.

    Arabian Pita Bread

    It's delicious and very easy to prepare.
    Um Safia
    Thu Jan 14, 2010 6:39 am
    Forum Host
    Hi Kristi wave.gif

    I like this recipe Taftoon - Persian Wholemeal Flat Bread

    it is easy to make & the bread turns out well. It's not quite as large as you are talking about & I'm sure you are after a different bread to this but whilst I look for another recipe for you, you might like to take a look!

    When you say flat bread, do you mean a truly flat bread or do you mean a flat bread which has a bit of body (say the thickness of your little finger) ?

    I'll have a look round & pop back in later!

    chef FIFI
    Thu Jan 14, 2010 1:29 pm Groupie
    Kristi Azawi
    Sat Jan 16, 2010 12:35 pm
    Newbie "Fry Cook" Poster
    Thank you for the recipes, I will start at the top and try each one until I get it right!!! icon_wink.gif
    Wed May 02, 2012 10:38 am
    Newbie "Fry Cook" Poster
    If you have spent time overseas in the military mainly in Iraq then I know just what your looking for. They have 2 particular types of bread, one made in the more populated areas such as the city and the tortilla style made in small population areas and in home. The diamond shape bread most preffered is called Samoon.

    I myself had spent time looking for the name and how to make Samoon. I hvae found one recipe that has been recycled over and over on many websites.

    You can find it here:

    I haven't made it yet but it sounds right. Also if possible it tastes best when made in a stone oven.

    Hope this helps.
    Sat Aug 10, 2013 10:21 pm
    Newbie "Fry Cook" Poster
    3 tablespoons dry yeast
    1 tablespoon sugar
    1/2 cup warm water
    8 cups white bread flour
    1 cup wheat bran
    1 tablespoon salt
    3 cups of water, or 2 cups of milk or buttermilk and 1 cup water
    1/4 cup oil

    Glazing: 1 egg whisked with 1 tablespoon water

    1. Dissolve yeast and sugar in 1/2 cup warm water and set aside 5 min
    2. In a big bowl mix flour, bran and salt. Make a well in the middle.
    3. Pour yeast mixture, water and oil into the well. with a wooden sppon stir it and then with oily hands knead it for 6-7 min. Oil it on both sides and set it aside covered in a warm place, until doubled in size

    Preheat oven to 450 degrees F. Punch down dough, divide it into 10 portions, let it rest for 10 min.

    Quickly roll one piece between the palms until it becomes 7-8 inches long. Lay it flat on baking sheet, flatten to broaden the middle part and make it look diamond shaped with nippled ends. Repeat with rest of the portions.

    Take a very sharp knife or razor blade and make 2 diagonal or one long slash in the middle. Allow it to rise in a warm place coverd with a linen towel for about 30 min.

    When done rising, glaze it and put it in oven. Take a spray bottle with warm water and spray the breads, inside the oven and the oven door and quickly shut to avoid the moisture going out. Do the spraying twice during the first 5 min of baking. Bake 15-18 min, when done put it in big paper bag lined with linen towel, if you want it very crisp, let it cool on a rack.

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