Middle EasternEmirati Khameer (Date-Sweetened Saffron Bread)
Soft, slightly sweet flatbreads made with dates, saffron and cardamom, brushed with milk and sesame and baked hot until puffed and spotted brown. Emiratis eat khameer warm with cheese and honey.
Makes: 4 breads
- Prep:
- 25 minutes
- Cook:
- 12 minutes
- Waiting:
- 1 hour and 20 minutes (The dough rises for 1 hour and the rounds rest for 20 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dates
12 minutesSoak the dates and saffron in 50 ml of the warm milk for 10 minutes, then blend into a smooth paste.
Success cueA smooth, orange-brown paste.
- 02
Dough
1 hour and 10 minutesMix the flour, yeast, salt and cardamom. Add the blended dates, the ghee and 75 ml of the warm milk and knead for 7 to 10 minutes into a soft, smooth dough. Cover and leave to rise for 1 hour.
Success cueDough doubled in size.
- 03
Shaping
25 minutesHeat the oven to 240°C with a tray inside. Divide the dough into 4 balls, roll each into a round about 6 mm thick and rest for 20 minutes.
Success cuePuffy, slightly risen rounds.
- 04
Baking
12 minutesOven heatBrush the rounds with the last 15 ml of milk, scatter the sesame over and bake on the hot tray for 3 to 5 minutes until puffed with brown spots.
Success cuePuffed bread with brown spots on top.
Watch outWatch closely; at 240°C it goes from golden to burnt in a minute.
- 05
Resting
5 minutesWrap the khameer in a cloth for 5 minutes to soften and serve warm.
Success cueSoft, warm bread.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A very hot tray puffs the bread at once, which keeps it soft inside.
- • Bake two rounds at a time so the tray stays hot.
- • The dough should feel slightly sticky; add flour only a spoon at a time.
Common mistakes
- • Baking at a low temperature, which dries the bread before it puffs.
- • Rolling the rounds too thin, so they bake into crackers.
Substitutions
- • Instead of dates: 2 tablespoons of date syrup, stirred into the milk
- • Instead of milk: warm water, for a less rich bread
Serving ideasServe warm with white cheese, honey or date syrup and karak tea.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 325
- Protein
- 8.6g
- Carbs
- 58.0g
- Fat
- 6.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Milk, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is it called khameer?
Khameer means leavened. It is the yeast bread of the Emirati table, unlike regag, which is unleavened and paper thin.
Can I add fennel seeds?
Yes. Many Emirati families add a pinch of fennel seeds with the sesame on top; it is a common variation.
How do I keep khameer soft?
Wrap it in a cloth straight from the oven. Once cool, keep it in a bag and warm it in a dry pan before serving.
You May Also Love
