– 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. – Place the dough in a greased bowl and let it rise until doubled in volume.
– Preheat the oven. – Add warm milk to a bowl and add the saffron thread to it. Mix well and keep aside. – Divide the dough into equal pieces and shape them into a ball. Let the balls rest until the oven is preheating. – Using a little flour to dust, roll each piece of dough ball into a circle.
– 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.
– Carefully place the cooling rack directly on the rack inside the oven. Let it bake. Check to see if the Khameer is evenly browned on all sides. – Remove the khameer from the oven and let it cool. Repeat the same with the rest of the rolled dough.
– I also used 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.