Khameer Bread
Yeasted cardamom flatbreads with date syrup, saffron and sesame.
Preparation: 30 min · Cooking: 25 min · Total: 1 hr 55 min · 8 servings
Ingredients
- 400 g all-purpose wheat flour
- 8 g instant yeast
- 20 ml date syrup (dibbs) — Measure by volume, not an approximate tablespoon conversion.
- 1 tsp ground cardamom
- 100 ml pasteurized milk, lukewarm — Half the dough liquid; other half is water.
- 0.5 tsp salt, to taste
- 100 ml lukewarm water for dough
- 1 pinch saffron threads
- medium egg, beaten for brushing — 1
- 2 tbsp sesame seeds
- extra wheat flour for dusting — Only a light dusting as needed, separate from the dough flour.
Instructions
Measure the split dough liquid
Measure flour and seasonings. Combine equal volumes of lukewarm milk and water: base 100 ml + 100 ml, fourfold 400 ml + 400 ml. Keep dusting flour separate and plan eight equal breads per base batch, thirty-two at fourfold yield.
Mix yeast and date syrup
Mix the lukewarm milk-water mixture with the instant yeast and measured date syrup. Leave for 5 minutes; the liquid must not be hot enough to damage the yeast.
Knead a smooth dough
Mix the flour, cardamom, saffron and salt into the liquid. Knead about 10 minutes until firm and smooth, without tasting the raw dough.
Check smooth kneaded dough: 600 seconds
Rise until doubled
Cover with a clean damp cloth and rise in a warm place about 1 hour until doubled. The dough’s expansion, not the clock alone, determines readiness for shaping.
Check doubled dough: 3600 seconds
Divide and roll equal flatbreads
Press down the risen dough. Divide into the selected number of equal balls, eight at base yield. On a lightly dusted surface roll each into a circle about 5 mm thick; divide the dough rather than keeping a fixed ball weight when scaling.
Heat a covered non-stick pan
Heat a non-stick pan over medium heat and have an ordinary lid ready. Work in batches so each bread lies flat; larger yields need more batches, not one thick stack or four times the cooking timer.
Brush with egg and add sesame
Brush the upper surface of each rolled circle lightly with the beaten egg. Distribute the measured sesame evenly over the breads so it sticks to the egg wash. Keep raw-egg utensils separate from ready-to-eat food.
Pan-cook and verify every centre
Place a bread sesame-side up in the pan over medium heat and cover about 2 minutes until it begins to puff. Flip and cook uncovered about 1 minute until golden. Verify the centre is fully cooked, dry and not doughy, and the egg wash is fully set. Continue gently if needed; puffing and the timer are not proof of safety.
Check first side before flipping: 120 seconds
Serve warm and refrigerate promptly
Serve warm. Cool leftovers briefly on a rack, then refrigerate in shallow airtight containers within 1 hour at or below 4°C. Use within 2 days; do not wait indefinitely for room temperature.
Tips
- Ingredient amounts follow the selected yield; numeric examples in the method describe the base batch. Use a suitably sized pot or separate comparable pans for larger batches. Timers are readiness-check reminders, not safety guarantees, and do not multiply with portions.
Common mistakes
- Do not treat the stated time as proof of doneness; check the texture and any required thermometer reading.
Substitutions
- Keep equal volumes of milk and water in the dough liquid. Date syrup stays a measured volume, not an assumed tablespoon or gram equivalent.
Storage
Refrigerate promptly within 1 hour at or below 4°C, airtight after brief cooling; use within 2 days.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout, including solid centres. Stir and check several places with a food thermometer. Discard reheated leftovers; reheating cannot repair improper storage.
About this recipe
Khameer is an Emirati yeasted flatbread enjoyed at breakfast. This household pan method gives a lightly sweet, aromatic bread; puffing varies with dough and heat.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.