Iraqi Samoon Bread (Samoon)

Name: Iraqi Samoon Bread (Samoon)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Iraq
Ingredients: 4 cups (500 g) all-purpose flour; 1 ½ tsp (5 g) instant yeast; 1 ½ tsp (9 g) salt; 1 tbsp (12 g) sugar; 2 tbsp (30 ml) vegetable oil; 1 ¼ cups (300 ml) warm water (about 110°F / 43°C); Sesame seeds or nigella seeds for sprinkling (optional)

صمون SamoonSay it: sah-MOON

By the Passport Plate editors. Published November 13, 2026.

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Samoon is the signature Iraqi flatbread, instantly recognizable by its distinctive diamond shape with pointed ends and a puffed center. Baked at high heat, it develops a golden, crisp crust and a soft, airy, slightly chewy interior that is perfect for tearing and scooping. It is a daily staple eaten at every meal across Iraq, from breakfast with eggs to lunch with kebabs or dinner stews. The bread’s unique form and texture come from traditional tandoor-style baking, making it an essential part of Iraqi cuisine.

Iraqi Samoon Bread (Samoon)

صمون, Samoon

Pronounced sah-MOON

Serves: 8
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

8 servings

4 cups (500 g)500 g (4 cups) all-purpose flour
1 ½ tsp (5 g)5 g (1 ½ tsp) instant yeast
1 ½ tsp (9 g)9 g (1 ½ tsp) salt
1 tbsp (12 g)12 g (1 tbsp) sugar
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil
1 ¼ cups (300 ml)300 ml (1 ¼ cups) warm water (about 110°F / 43°C)
Sesame seeds or nigella seeds for sprinkling (optional)

Method

In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar.
Add the oil and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Roll or stretch each piece into an oval about 6 inches (15 cm) long.
Using your fingers, pinch and stretch the two narrow ends of each oval into sharp points while keeping the center slightly thicker, forming the classic diamond-samoon shape.
Place the shaped breads on a parchment-lined baking sheet. Cover and let them rest for 20 minutes while you preheat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside if possible.
Brush the tops lightly with water and sprinkle with sesame or nigella seeds if using.
Slide the samoon onto the hot stone or baking sheet and bake for 8-10 minutes until the bottoms are deep golden and sound hollow when tapped and the tops are lightly browned.
Remove from the oven and wrap in a clean kitchen towel to keep the crust soft while they cool slightly.

Regional variants

Some bakers add a touch of yogurt to the dough for extra softness, while others sprinkle the bread with a mix of sesame and nigella seeds. In modern Iraqi homes a stand mixer is often used for kneading.

Cook's notes

For the crispiest bottom, bake on a preheated pizza stone or cast-iron skillet.
Traditional samoon is baked in a tandoor-style oven; a very hot home oven gives the closest result.
Leftover samoon freezes well; reheat directly from frozen in a hot oven for 5 minutes.

Serve with

Iraqi stews, kebabs, omelettes, or dipped in olive oil and za'atar.

Make ahead and storage

Best fresh, but can be frozen after baking for up to 1 month. Reheat in a hot oven until crisp.

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