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5 from 12 votes
Emirati Khameer | Khamir Flatbread from UAE
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Emirati Khameer | Khamir Flatbread from UAE
Prep Time
15 mins
Cook Time
3 mins
Resting time
1 hr 30 mins
Total Time
18 mins
 

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
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.