Samoon is a type of yeast bread that is consumed mainly and one of the most popular bread. Usually served with a variety of foods such as hummus, kebab, and shawarma and soup.
It is called samoon but also samoon hahadjra (الصمون_الحجري), which means “stone samoon” even if it is traditionally baked in a brick oven, heated by wood fire, just like traditional pizza.
This is a white bread traditionally shaped like a canoe or diamond. It is a little wider than the palm of one hand, widened in the middle, with its two ends tapered and rounded.
Iraqi samoon or stone samoon (Arabic: صمون) yeast bread that is consumed mainly and one of the most popular bread in Iraq across the Levant and variants can be found in Lebanon and Syria.
Somun is coming from the Greek word psomos, a generic word for bread. A similar variety was known long before the eighteenth century, and was described as round and fleshy during the Ottoman Empire.
In Baghdad, in the Middle Ages, brick oven bread, called khubz al-four (or furrani), had a shape similar to that of the Ottoman somun. The diamond shape would have been, it seems, developed by Iraqi bakers of the early twentieth century.