Sammoun

Another fine Kurdish bread.

Preparation steps

Put all the dry ingredients in a bowl and mix. Slowly add water and knead a little harder dough. Put some oil on your hand and spread over the dough.
Cover the bowl with plastic wrap and leave to rise for 2 hours.
When the dough has risen, mix it and divide it into 18-20 pieces.
Shape each piece on a floured work surface and arrange in a baking tray lined with baking paper leaving between spaces to allow them to rise.
Cut each sammon in two or three places with a sharp knife and leave to rise for an hour.
Before baking, coat each sammon with a mixture of water and sugar and bake at 250 degrees in a preheated oven for 12 minutes or until finely browned, depending on the oven.
Pleasant :-)

Serving

**** Since I noticed that in many of my recipes for breads and pastries I get comments related to the amount of water, I must emphasize that these are the quantities I put for the flour I use here in the USA. When preparing the dough you should pay attention to the amount water because it all depends on the type of flour, and the altitude where you live.

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