Emirati Khameer Bread or Khamir Bread is one of the traditional breads from UAE, served for breakfast with fresh cheese. This simple yeasted bread makes a wonderful dish to enjoy with a hint of saffron and richness of other ingredients that are used.
I adapted this recipe from Priya Sri, and almost followed it to T, except completely using all purpose flour while she used an equal measure of All Purpose and Wheat Flour. I really wanted to know how it will taste in the way it is supposed to be made.
This is a breakfast bread served with fresh cheese, while I have read other combinations of dishes served as well. Khamir refers to Yeast and I was reminded of the Khamiri Roti of Kashmir.
While the bread has the flour, milk powder used, the saffron adds to the richness as well. This was the other bread that I made along with Afghan Bread and had the creamy mutter masala as the side dish.
I was glad that I had most of my cooking done during kids holidays. Boys started their seventh grade and I will have to plan well on how I will manage the remaining dishes to be done. When I was doing these yeasted breads, I had to accomodate their request for Pizzas as well. So while I was doling out these breads, it was never ending Pizzas that also got done.
This Emirati Khameer Bread is my choice for E in the A to Z International Flatbreads, I had another one to fall back, though Entomatadas was sort of different one, not exactly related to just flatbread. If you want to know what E for Street Foods is, check it out!
In A to Z International Flatbreads
Emirati Khameer Bread | Khamir Bread from UAE
2 cups All Purpose Flour
1/2 tbsp Instant Yeast
1/4 cup Milk Powder
1/4 cup Sugar
1/2 tsp Saffron
1/2 tsp Cardamom Powder
3/4 cup Water warm
2 tbsp Sesame Seeds toasted
How to make
Take the flour, yeast, milk powder, saffron, cardamom powder and sugar in a large bowl and combine well.
Now slowly add water and knead to make a soft dough. When the dough comes together, transfer to the counter and knead for 5 minutes to get a smooth dough.
Let the dough rest for 30 minutes. Divide the dough into 6-7 portions. Roll each portion into a disc of 4-5 inches. Use flour if needed.
Heat a flat tawa, when it is hot, place the rolled bread on the hot tawa.
When it puffs up, flip after a minute and cook the other side, spread a tsp of oil on top, sprinkle toasted sesame seeds and flip and cook for 2 seconds. Remove it on serving plate and serve it warm.
Khamir bread is served with variety of toppings along.
I served it with a creamy gravy, while labneh or hung curd, some chopped bananas and pistachios will also be great.