Samoon

Samoon ( ) is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to pita, as it made from flour, yeast, water, and sometimes a pinch of salt. After kneading, the dough is left to rest before being shaped into its characteristic diamond form. It is then baked in a high-temperature brick oven, resulting in a crunchy crust and a soft, steaming interior.

Samoon ( ) is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to pita, as it made from flour, yeast, water, and sometimes a pinch of salt. After kneading, the dough is left to rest before being shaped into its characteristic diamond form. It is then baked in a high-temperature brick oven, resulting in a crunchy crust and a soft, steaming interior. ==References== ==External links== https://www.youtube.com/watch?v=ki5wqSbvYMA

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