Khameer Bread
Soft Emirati khameer bread scented with cardamom and saffron, lightly sweetened and cooked until puffed and golden.
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Khameer is a traditional UAE bread often enjoyed at breakfast with cheese, date syrup or honey. Fermentation gives the bread its characteristic softness and gentle yeasty flavour.
Ingredients
- 500 g plain flour
- 100 g wholemeal flour
- 2 tsp instant yeast
- 3 tbsp caster sugar
- 1 tsp fine salt
- 1 tsp ground cardamom
- 0.25 tsp saffron threads (soaked in 2 tablespoons warm water)
- 250 ml warm milk
- 180 ml warm water (approximately)
- 1 egg (lightly beaten)
- 2 tbsp neutral oil
- 2 tbsp sesame seeds
- date syrup or honey (to serve, optional)
Step-by-step method
- Combine the plain flour, wholemeal flour, yeast, sugar, salt and cardamom in a large bowl. Mix well so the yeast and seasoning are evenly distributed.
- Add the warm milk, saffron water, egg and oil. Begin mixing, then gradually add enough warm water to form a soft, slightly tacky dough.
- Knead for 8–10 minutes by hand or about 6 minutes in a mixer until the dough is smooth and elastic. Avoid adding lots of extra flour; a softer dough gives softer bread.
- Place the dough in a lightly oiled bowl, cover and leave in a warm place for 60–90 minutes until approximately doubled in size.
- Gently deflate the dough and divide into 8 equal balls. Cover and rest for 10 minutes, then flatten each one into a round about 1 cm thick.
- Sprinkle the tops with sesame seeds and press them gently into the dough. Cover the rounds and allow them to rest for another 15 minutes while heating a heavy frying pan or griddle over medium heat.
- Cook one or two breads at a time for about 2–3 minutes on the first side until bubbles form and the underside is golden. Turn and cook the second side for another 2–3 minutes, adjusting the heat so they cook through without burning.
- Wrap cooked khameer in a clean towel to keep it soft. Serve warm with cheese, date syrup, honey or savoury breakfast dishes.
