• ​Add the yeast & sugar to the lukewarm water, stir & set aside for 5 minutes
  • ​Add the flour & salt to the mixer with a dough hook
  • ​Add the yeast mixture
  • ​Add the olive oil
  • ​Add extra water if needed
  • Knead for 8 minutes
  • ​The dough should not stick to the bowl
  • ​Place the dough in a glass bowl with oil, cover with plastic wrap & cover with a tea towel for 1 hour
  • ​Flour the work surface & knead the dough
  • Roll into a log shape
  • Cut the dough in 8 pieces & shape into small balls of dough
  • Place 4 pieces of dough on each baking tray lined with parchments paper
  • ​Pinch the ends, then using your fingers, flatten the dough while pinching the ends
  • ​Cover the trays with plastic tray
  • Cover with a tea towel & let them rest for 1/2 an hour
  • ​Preheat the oven to 500F or 250C
  • Add the flour & sugar in the water & mix together
  • ​Brush the water mixture on top of the samouneh
  • ​Sprinkle some sesame seeds on top
  • ​Bake on the bottom shelf of the oven for 12-15 minutes
  • Cover in a tea towel immediately from the oven

Dough
3 cups All Purpose Flour
1/2-1 teaspoon Salt
8gms Active Yeast
1 teaspoon Sugar
2 tablespoons Light Olive Oil
1 cup Lukewarm Water


Bread Topping
1 teaspoon Sugar
1 tablespoon Flour
1/2 cup Water
Sesame Seeds

Directions

Samouneh / Bread

Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients