Emirati Khameer for #BreadBakers

Khameer Bread -editThrough 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.

dough -edit

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.

rolling -edit

Repeat until all the dough has been cooked.

Emirati Khameer

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

Emirates Breakfast

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.

Emirati Breakfast Bread

 

Emirati Khameer for #BreadBakers

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 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

Instructions

  1. 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.
  2. Knead for 5 minutes to form a soft and elastic dough.
  3. Place in a lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Leave to rest for 30 minutes.
  4. 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.
  5. 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.

http://www.theschizochef.com/2015/06/emirati-khameer/

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

#BreadBakers – Yeasty Flatbreads

BreadBakers

#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 foodlustpeoplelove@gmail.com

 

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!

Chef Mireille

20 comments on “Emirati Khameer for #BreadBakers

  1. You have chosen such a beautiful bread Mireille! I love the saffron in it, its one of my favourite ingredients, Thanks for choosing such a lovely theme! I absolutely loved being part of it!

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