Samoon Bread

Samoon, or stone samoon, is considered one of the most famous types of traditional Iraqi bread, and is distinguished by its unique taste and fragility. The Iraqi samoon is consumed mainly in Iraq and some parts of the Middle East, it is usually baked in traditional stone ovens. 

Samoon is one of the most common breads in Iraq, alongside khubz (flat Iraqi bread). A number of historians have highlighted that samoon bread appeared in Mesopotamia for the first time in 1920 after the fall of the Ottoman Empire and during the British occupation.