Emirati Khameer | Khamir Flatbread from UAE

Emirati Khameer also known as the Khamir flatbread is a very popular flatbread in the United Arab Emirates. It is made with slightly sweet dough and is the softest ever flatbread that I have baked.

Emirati Khameer | Khamir Flatbread from UAE

Almost nearing the end of week 1 and before I even start writing about this recipe, I have to tell you this. This Emirati Khameer is one of the softest oven baked flatbread that I have made for this A to Z International flatbread series. I am saying oven baked because I have one another very soft flatbread coming up that is pan cooked. The Emirati Khameer, which is a popular flatbread from the United Arab Emirates is so simple and quick to make.

It took me just 3 minutes per flatbread to bake in the oven and this is the first time I baked a flatbread on a cooling rack. This mega Marathon has taught me so much about flatbread and handling of the dough. This is the first time I am not using a pizza stone or baking sheet to bake a bread. I was so worried that the bread would stick to the rack, but no…It was perfectly fine and came out beyond perfect. I wish there was way to show how soft these flatbread were.


Emirati Khameer | Khamir Flatbread from UAE

In spite of eating flatbread every other day (this is what happens when I don’t plan ahead for month long marathons), we still finished this bread in no time. My little one was literally fighting with my portion of the bread and trying to claim it. I served this after school with some honey to the boys and they said that this was the best ever combination they have eaten in a while.

My neighbor has a bee farm and he sold us some local fresh honey. The honey was so mild and delicious that even my honey hating son (and add the mother too) ate quite a bit of honey with the bread. Hopefully it will do us some good for the allergies. I will highly recommend to try this bread as I am very positive that you will love it.

Emirati Khameer | Khamir Flatbread from UAE

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi
B for Boulanee Katchalu
C for Chickpea Flatbread / Socca
D for Dhal Puri

Preparation time – 15 minutes plus 1 1/2 hours of resting time
Baking time – About 3 minutes per flatbread
Difficulty level – Easy
Recipe adapted from – Amira’s Pantry

Ingredients to make Emirati Khameer – Makes 4 flatbread

  • Bread flour (can be substituted with All purpose flour) – 2 cups
  • Instant Yeast – 1/2 TBSP
  • Sugar – 3 TBSP
  • Salt – 1/2 tsp
  • Baking Powder – 1/2 TBSP
  • Milk – 1/2 – 3/4 cup (warm)
  • Olive oil – 2 TBSP plus more to grease the bowl
  • Cardamom powder – 1/2 tsp
  • Saffron threads – 1/4 tsp
  • Sesame seeds – 2 TBSP ( I used black and white)

Emirati Khameer | Khamir Flatbread from UAE

Procedure to make Emirati Khameer –

To Make the Dough –

  • I made my dough in the food processor. You could knead it by hand or use the stand mixer as well.
  • In the bowl of the food processor, add the flour, Instant yeast, sugar, salt, baking powder and cardamom powder.
  • Pulse the machine a couple of times to combine.
  • Add the oil to the flour and mix once. Now slowly add the milk and make a soft dough. Add just enough milk to make a soft and slightly sticky dough.
  • Bring the dough out and knead for couple of minutes.
  • Place the dough in a greased bowl and let it rise until doubled in volume. It takes about an hour to hour and a half.

Emirati Khameer | Khamir Flatbread from UAE

To Shape and Bake –

  • Preheat the oven to 500 F.
  • Take about 3 TBSP of warm milk in a bowl and add the saffron thread to it. Mix well and keep it aside
  • Divide the dough into 4 equal pieces and shape them into a ball. Let the balls rest (covered) until the oven is preheating.
  • Using a little flour to dust, roll each piece of dough ball into a 1/4 inch thick circle. My flatbread was about 6 inches in diameter. Make sure to keep them 1/4 inch thick and not to make it thin.
  • Keep the rolled flatbread covered with a cloth to avoid drying out.
  • Pick one piece of the rolled dough and flip it in your hand. Now place it on a cooling rack. The side that was touching the surface when rolling will be the top when baking.
  • Brush the top of the dough with the saffron milk and sprinkle the sesame seed on the surface.

Emirati Khameer | Khamir Flatbread from UAE

  • Carefully place the cooling rack directly on the rack inside the oven. Let it bake for about 3 minutes. Check to see if the Khameer is evenly browned on all sides. I rotated the pan once in between the baking for even browning.
  • Remove the khameer from the oven and let it cool. Repeat the same with the rest of the rolled dough. I always allowed the oven to heat for about 3 to 4 minutes before placing the next flatbread.

Emirati Khameer | Khamir Flatbread from UAE

  • I also used 2 cooling racks to alternate the baking, so one rack could cool to room temperature before placing the next flatbread.
  • Serve the Emirati Khameer at room temperature or slightly warmed with cheese or jam. I served it with some fresh local honey and it was the best thing we ate.

Emirati Khameer | Khamir Flatbread from UAE

Emirati Khameer | Khamir Flatbread from UAE
5 from 8 votes
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Emirati Khameer | Khamir Flatbread from UAE

Emirati Khameer also known as the Khamir flatbread is a very popular flatbread in the United Arab Emirates. It is made with slightly sweet dough and is the softest ever flatbread that I have baked. 

Course Baking, Breakfast, Flatbread, Snack
Cuisine UAE
Keyword Baking, Bread, flatbread
Prep Time 15 minutes
Cook Time 3 minutes
Resting time 1 hour 30 minutes
Total Time 18 minutes
Servings 4 flatbread

Ingredients

  • Bread flour can be substituted with All purpose flour - 2 cups
  • Instant Yeast - 1/2 TBSP
  • Sugar - 3 TBSP
  • Salt - 1/2 tsp
  • Baking Powder - 1/2 TBSP
  • Milk - 1/2 - 3/4 cup warm
  • Olive oil - 2 TBSP plus more to grease the bowl
  • Cardamom powder - 1/2 tsp
  • Saffron threads - 1/4 tsp
  • Sesame seeds - 2 TBSP I used black and white

Instructions

To Make the Dough -

  1. I made my dough in the food processor. You could knead it by hand or use the stand mixer as well.
  2. In the bowl of the food processor, add the flour, Instant yeast, sugar, salt, baking powder and cardamom powder.
  3. Pulse the machine a couple of times to combine.
  4. Add the oil to the flour and mix once. Now slowly add the milk and make a soft dough. Add just enough milk to make a soft and slightly sticky dough.
  5. Bring the dough out and knead for couple of minutes.
  6. Place the dough in a greased bowl and let it rise until doubled in volume. It takes about an hour to hour and a half.

To Shape and Bake -

  1. Preheat the oven to 500 F.
  2. Take about 3 TBSP of warm milk in a bowl and add the saffron thread to it. Mix well and keep it aside
  3. Divide the dough into 4 equal pieces and shape them into a ball. Let the balls rest (covered) until the oven is preheating.
  4. Using a little flour to dust, roll each piece of dough ball into a 1/4 inch thick circle. My flatbread was about 6 inches in diameter. Make sure to keep them 1/4 inch thick and not to make it thin.
  5. Keep the rolled flatbread covered with a cloth to avoid drying out.
  6. Pick one piece of the rolled dough and flip it in your hand. Now place it on a cooling rack. The side that was touching the surface when rolling will be the top when baking.
  7. Brush the top of the dough with the saffron milk and sprinkle the sesame seed on the surface.
  8. Carefully place the cooling rack directly on the rack inside the oven. Let it bake for about 3 minutes. Check to see if the Khameer is evenly browned on all sides. I rotated the pan once in between the baking for even browning.
  9. Remove the khameer from the oven and let it cool. Repeat the same with the rest of the rolled dough. I always allowed the oven to heat for about 3 to 4 minutes before placing the next flatbread.
  10. I also used 2 cooling racks to alternate the baking, so one rack could cool to room temperature before placing the next flatbread.
  11. Serve the Emirati Khameer at room temperature or slightly warmed with cheese or jam. I served it with some fresh local honey and it was the best thing we ate.

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15 thoughts on “Emirati Khameer | Khamir Flatbread from UAE

  1. Every time we have a Mega Marathon , I put on a few kilos ! Seriously , just by admiring and looking at these posts !
    I am in love with this bread , it looks awesome , and looks like s real beauty with that golden colour and toppings . Wish I could grab it from the screen .

  2. Wow what a look of this emirati bread. perfectly baked and this top crust inviting me to have right now. Really yu nailed the recipe beautifully. Great job Sandhya

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