See below for recipe
Khameer is a popular Emirati flatbread.
Khameer Bread – Recipe
Adapted by ATIM SUYATIM
Yields 1596 gm
Ingredients
- 1,600 gm Khameer dough
- 15 gm Sesame seeds white
- 15 gm Fennel seeds
- 100 gm Date syrup
- 10 gm Ghee local
- 50 gm Egg
Instructions
- Prepare the Dates:
- Remove pits from the dates and soak them in warm water for 10–15 minutes until soft.
- Mash into a smooth paste or blend lightly. Set aside.
- Activate the Yeast:
- In a small bowl, mix the yeast with a little lukewarm water (from the total 1 L) and a pinch of sugar.
- Allow to activate for 5–10 minutes until foamy.
- Mix the Batter:
- In a large mixing bowl, combine Flour No. 2, fennel seed, and salt.
- Add date paste, egg, Arabic ghee, and the activated yeast.
- Gradually pour in water while mixing until a smooth, pourable batter forms — slightly thicker than regag batter but thinner than chapati dough.
- Mix well to ensure there are no lumps.
- Fermentation:
- Cover and let the batter rest for 30–45 minutes at room temperature to allow light fermentation and flavor development.
- Cooking on Hot Plate:
- Heat a flat hot plate or tawa over medium heat.
- Lightly grease with a touch of ghee or oil.
- Pour a ladle of batter onto the hot plate and spread gently into a thin, round layer (similar to a soft pancake).
- Cook until golden brown on the bottom, then flip and cook the other side for 1–2 minutes until both sides are evenly colored and cooked through.
- Finishing:
- Brush lightly with Arabic ghee while still warm for aroma and shine.
- Serve hot as it is or with honey, date syrup, or labneh.
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