Soft, pillowy flatbread enriched with dates, cardamom, saffron, and turmeric. This traditional yeasted bread is an essential accompaniment to Emirati cheese and morning tea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bread basket
Garnishes: sesame seeds on top
Accompaniments: cream cheese (jibna), date syrup, tea
Instructions
-
1
Mix flour, yeast, sugar, cardamom, turmeric, and salt in a bowl. Add saffron milk, warm water, and oil.
-
2
Knead until smooth and elastic, about 8 minutes. Cover and let rise 1 hour until doubled.
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3
Divide dough into 8 balls. Flatten each into a thick disk about 15cm wide.
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4
Place on oiled baking trays. Sprinkle with sesame seeds. Let rest 20 minutes.
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5
Bake at 180°C for 15-18 minutes until golden with a soft interior. Serve warm.
Did You Know?
In old Emirati households, the aroma of fresh khameer baking in a clay oven signaled that a family was welcoming guests.
Chef's Notes
Equipment Tips
- mixing bowl
- baking tray
- rolling pin
Garnishing
sesame seeds on top
Accompaniments
cream cheese (jibna), date syrup, tea
The Story Behind Khameer
Khameer bread has been baked in Emirati homes for centuries, originally in clay ovens called tannour. The addition of cardamom, saffron, and turmeric reflects the spice trade that passed through Gulf ports. Unlike many Middle Eastern flatbreads, khameer is leavened, giving it a pillowy texture that makes it perfect for tearing and dipping. It remains an essential part of Emirati breakfast culture.
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