A mini version of samoon, Baghdad's iconic street bread, this recipe hand-shapes a sesame-topped dough and bakes it quickly in the airfryer. It keeps the classic pointed, puffed shape while teaching the traditional technique at home.
Dissolve the yeast and sugar in warm water and let it sit for 5 minutes, then mix with the flour, salt and olive oil and knead for 10 minutes until elastic.
Cover the dough in an oiled bowl and let it proof in a warm spot for 90 minutes until it doubles in size.
Divide the dough into 6 pieces and hand-shape each into a pointed, torpedo-like roll, brushing the tops with water and sprinkling with sesame seeds.
Bake in a preheated airfryer at 200°C for 12 minutes, until golden on top. If you do not have an airfryer, the same rolls can be baked in an oven preheated to 220°C for 18 minutes.
If you do not taper the ends into sharp points while shaping, the characteristic puffed middle will not form as it bakes. Allergens: this recipe 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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