Somun – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Bosnia And Herzegovina Servings: Serves 8
Bosnia And Herzegovina Servings: Serves 8Somun is a traditional Bosnian flatbread that is a staple in Bosnian cuisine, often accompanying a variety of dishes, from savory to sweet. Its origins are deeply rooted in the culture of Bosnia and Herzegovina, where bread ovens are a common sight. With its soft, airy texture and slightly chewy crust, Somun perfectly complements hearty stews, grilled meats, or simply dipped in olive oil.
Ingredients
- all-purpose flour – 4 cups / 500 g
- lukewarm water – 1 1/2 cups / 360 ml
- active dry yeast – 1 tablespoon / 10 g
- salt – 1 teaspoon / 5 g
- sugar – 1 teaspoon / 5 g
- olive oil – 2 tablespoons / 30 ml
Instructions
- In a large bowl, mix the flour and salt. In another bowl, dissolve the yeast and sugar in lukewarm water and let it sit for 5-10 minutes until frothy.
- Make a well in the center of the flour and pour in the yeast mixture and olive oil.
- Mix until a dough forms, then knead for about 10 minutes on a floured surface until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 450°F (230°C). Place a baking stone or an inverted baking tray in the oven to heat.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then flatten to form a round about 1/4 inch thick.
- Let the rounds rest for 10 minutes, then transfer them to the preheated stone or tray.
- Bake for 10 minutes or until puffed and golden brown. Serve warm.
Substitutions
- all-purpose flour -> whole wheat flour
- olive oil -> sunflower oil
Enhancements in the Next Evolution
- Add a sprinkle of sesame seeds or nigella seeds on top before baking for added flavor and texture.
- Incorporate a short resting period after initially forming the dough balls to allow for even fluffier bread.
- Use bread flour instead of all-purpose flour for a chewier texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
