Emirati
Khameer
Khameer is a soft Emirati yeasted bread scented with saffron, cardamom, and a little date syrup. It is cooked until puffed and golden, then served warm with cheese, honey, or more dibs.
Watch it madeChef gulam kitchen · 4:28
Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast1 tsp
- Sugar1 tbsp
- Date syrup (dibs)1 tbsp
- Milk powder2 tbsp
- Ground cardamom1/2 tsp
- Ground turmeric1/4 tsp
- Saffron threads1 pinch
- Warm water1/2 cup plus 2 tbsp
- Egg1 small
- Ghee or neutral oil1 tbsp
- Fine salt1/2 tsp
- Sesame seeds1 tbsp
- Extra flour for shapingas needed
Method
- Crumble the saffron into 2 tablespoons of the warm water and let it steep for 5 minutes.
- In a mixing bowl, combine the flour, yeast, sugar, milk powder, cardamom, turmeric, and salt.
- Whisk the saffron water, remaining warm water, date syrup, egg, and ghee together in a separate bowl.
- Pour the wet mixture into the dry ingredients and mix until a soft, slightly sticky dough forms.
- Knead the dough for 6 to 8 minutes, adding only a light dusting of flour if needed, until smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled.
- Divide the dough into 4 small balls and rest them, covered, for 10 minutes.
- Flatten each ball into a round about 1 cm thick and sprinkle the tops with sesame seeds, pressing them in gently.
- Heat a heavy tawa, griddle, or inverted wok over medium heat until evenly hot.
- Place one dough round sesame-side up on the hot surface and cook until the underside is golden and the bread begins to puff.
- Flip the bread and cook the second side until spotted golden and cooked through, covering briefly with a lid if needed to help it puff.
- Repeat with the remaining dough rounds, keeping the cooked khameer wrapped in a clean towel.
- Serve warm with fresh cheese, honey, date syrup, or eggs.
Common questions
Can I substitute date syrup if I don't have dibs?
Yes. Use honey, maple syrup, or a mild molasses in the same amount. Honey gives the closest soft sweetness; molasses is stronger, so use a little less. Keep the dough slightly sweet, not sticky-wet.
How long does Khameer take from start to finish?
Plan on about 2 hours total. Mixing and kneading take 15 minutes, the first rise about 1 hour, resting the divided dough 10 minutes, and cooking 15 to 20 minutes depending on your pan and batch size.
What are the most common mistakes when making Khameer?
The biggest mistakes are adding too much flour, under-kneading, and cooking over heat that is too high. The dough should stay soft and slightly sticky, and the breads should be cooked slowly so they brown without burning.
How should I store Khameer, and can I freeze it?
Store cooled khameer in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Freeze well-wrapped breads for up to 2 months, then thaw and warm in a pan or toaster oven.
What is the best way to serve Khameer?
Serve warm with butter, cream cheese, labneh, or cheese. It also pairs well with honey, date syrup, or a cup of tea. For a fuller snack, split and fill it with eggs, cheese, or scrambled vegetables.