Emirati Khameer for #BreadBakers

Last Updated on November 13, 2019 by Chef Mireille

Through my participation in the Blogging Marathon, I have met some amazingly warm, friendly, and supportive women from across the globe, including India, France and United Arab Emirates. We are a crazy bunch of people who talk across the globe daily on whatsapp, asking cooking questions, discussing social media issues for our respective blogs or celebrating a birthday or a child’s birth together. One of these women is someone who I now call my friend, even though we have never met in person. Priya has lived in UAE for 8 years and is a great resource for the country’s culture and cuisine. If you’re considering a trip to Dubai or the Emirates, do take a look at the post she wrote here for my #TravelTuesday series.

Although I am the one who decided on the theme for this month’s #BreadBakers, I had no idea of what recipe to try. I had decided on the theme after loving the Turkish Bazlama bread I made a few months ago. I then went to my Pinterest boards for inspiration and had pinned this Emirati yeasted flatbread from Priya’s blog. I didn’t look any further and knew it would be perfect to celebrate the #BreadBakers theme this month of Yeasted Flatbreads.

This is a basic Emirati bread that is often eaten for breakfast with cheese and fruit.

Emirati Khameer

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 65 minutes

Yield: 6 breads

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup dry milk powder
• a pinch of salt
• 1/4 cup sugar
• 1/2 teaspoon saffron
• 1/2 teaspoon ground cardamom
• 3/4 cup warm water (120 F)
• 1/2 tablespoon instant yeast
• 2 tablespoon toasted sesame seeds
• ghee/clarified butter

In a large bowl, combine flours, milk powder, sugar, salt, saffron, cardamom and yeast. Add water and knead until dough comes together. You may have to add a little extra water, but only add a few drops at a time if necessary.

Knead for 5 minutes to form a soft and elastic dough.

Place in a lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Leave to rest for 30 minutes.

Divide dough into 6 equal portions and form into round balls. On a lightly floured surface, roll out one dough into a circle, about 6″ in diameter.

Heat a skillet/tawa. Brush with a little ghee. Place rolled out dough on the hot tawa. Cook on medium heat for 1-2 minutes until bubbles start to appear on the top. Flip over. Brush a little ghee on top and sprinkle with sesame seeds. Cook for another minute until browned on the bottom side.

Repeat until all the dough has been cooked.

This can be served with a variety of accompaniments. I served it with banana, dried apricots and pan seared halloumi.

However, I think the flavor of the saffron and cardamom enables it to stand on its own. With just a cup of coffee, it’s a fragrantly delicious breakfast.

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Emirati Khameer for #BreadBakers

Prep Time40 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 6 breads

1x2x3x

Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup dry milk powder
• a pinch of salt
• 1/4 cup sugar
• 1/2 teaspoon saffron
• 1/2 teaspoon ground cardamom
• 3/4 cup warm water 120 F
• 1/2 tablespoon instant yeast
• 2 tablespoon toasted sesame seeds
• ghee

Instructions

• In a large bowl, combine flours, milk powder, sugar, salt, saffron, cardamom and yeast. Add water and knead until dough comes together. You may have to add a little extra water, but only add a few drops at a time if necessary.
• Knead for 5 minutes to form a soft and elastic dough.
• Place in a lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Leave to rest for 30 minutes.
• Divide dough into 6 equal portions and form into round balls. On a lightly floured surface, roll out one dough into a circle, about 6" in diameter.
• Heat a skillet/tawa. Brush with a little ghee. Place rolled out dough on the hot tawa. Cook on medium heat for 1-2 minutes until bubbles start to appear on the top. Flip over. Brush a little ghee on top and sprinkle with sesame seeds. Cook for another minute until browned on the bottom side. Repeat until all the dough has been cooked.

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Do stop by my fellow #BreadBakers and check out their Yeasty Flatbreads!

#BreadBakers – Yeasty Flatbreads

• Chickpea Moroccan Bread by Food Lust People Love
• Focaccia by Simply Veggies
• Garlic Naan by Seduce Your Tastebuds
• Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days
• Grilled Naan by A Day in the Life on the Farm
• Homemade Naan by Hezzi-D’s Books and Cooks
• Hönökaka – Swedish Flatbread by Passion Kneaded
• Kesra – Moroccan Flatbread by Karen’s Kitchen Stories
• Man’oushe – Lebanese Flatbread by A Shaggy Dough Story
• Margherita-Style Grilled Flatbread by Cali’s Cuisine
• Orange Herb Pitas by Cindy’s Recipes and Writings
• Paneer Kulcha by I Camp in my Kitchen
• Roghni Roti by Sneha’s Recipe
• Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online
• Simple Pita Bread by A Baker’s House
• Spelt Biskers by What Smells So Good?
• Tigelle – Italian Flat Bread by Cooking Club
• Whole Wheat Pita Bread by G’Gina’s Kitchenette
• Za’atar & Cheese Manakish – Levantine Flatbread by Ruchik Randhap
• Za’atar Spiced Khobez by Cook’s Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

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Chef Mireille