This recipe makes a mini version of samun, an iconic Baghdad street bread, by shaping sesame dough by hand and quickly baking it in an air fryer. It keeps the classic pointed ends and puffy center while teaching a traditional technique that takes some skill.
Dissolve the yeast and sugar in warm water and let stand for 5 minutes. Mix with the flour, salt, and olive oil, then knead for 10 minutes until elastic.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 90 minutes, until doubled in size.
Divide the dough into 6 pieces. Shape each by hand into a shuttle with pointed ends and a puffy center, brush with water, and sprinkle with sesame seeds.
Cook in a preheated air fryer at 200°C / 390°F for 12 minutes, until golden on top. If you do not have an air fryer, bake the same dough portions in an oven preheated to 220°C / 430°F for 18 minutes.
When shaping the dough, make the ends very pointed; otherwise, the characteristic puffy center will not form during baking. Allergen: contains wheat (gluten) and sesame.
Airfryer sepetim küçük olduğu için 6 samunu tek seferde sığdıramadım, iki parti halinde pişirdim; ikinci partide hamur biraz fazla mayalanmış oldu. İki parti halinde pişirirken ikinci partiyi bekletmemek için ne yapmalıyım?
İkinci partiyi şekillendirdikten hemen sonra buzdolabına alıp ilk parti çıkana kadar orada bekletebilirsiniz, soğuk ortam mayalanmayı yavaşlatır ve fazla kabarmayı önler.
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