Somun
Dimpled flatbread
Sarajevo's pillowy dimpled flatbread
During Ramadan in Sarajevo, queues form outside the Baščaršija bakeries in the last hour before iftar, everyone waiting for somun still warm from the oven. It is a round, pale flatbread about three fingers thick, with a crust so thin it barely crackles and a soft, airy middle, and a criss-cross grid pressed into the top. All year it is split and stuffed with ćevapi and onions at the grill houses; for a meat-free plate, fill it with kajmak, roasted peppers and ajvar or grilled vegetables. Somun should stay pale: leave it in the oven until it is brown and the crust turns hard, which is the commonest mistake. Chef's tip: wrap the loaves in a clean tea towel the moment they come out; the trapped steam softens the crust to that typical pillowy finish.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- 1 tsp sugar
- ⅓ oz salt
- 1 ½ cups lukewarm water
- 2 tbsp sunflower oilplus a little for your hands
To finish
- 1 tsp nigella seeds (optional)the Ramadan version
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp sugar and ⅓ oz salt. Add 1 ½ cups lukewarm water and 2 tbsp sunflower oil and knead for 10 minutes into a very soft, slightly sticky dough.
10 minStep 2: Cover and leave to rise for 1 hour, until doubled.
60 minStep 3: Tip out with oiled hands, divide into 2 and shape each into a loose ball. Rest for 10 minutes.
10 minStep 4: Pat each ball on a lined tray into a 20 cm round about 2 cm thick. Cover and prove for 20 minutes.
20 minStep 5: Heat the oven to 475°F (425°F fan), with an empty tin on the bottom shelf.
15 minStep 6: Dip your fingers or the blunt back of a knife in water and press a grid of lines across each round, about 3 cm apart, almost to the tray but without tearing. Brush with water and scatter with 1 tsp nigella seeds if using.
Step 7: Splash water into the hot tin and bake for 12–15 minutes, until risen and only lightly golden. The base should sound hollow and the centre read 199°F.
15 minStep 8: Wrap at once in a tea towel and leave for 10 minutes so the crust softens. Tear along the lines to serve.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does somun take?
- About 140 minutes in total: 125 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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