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Khameer
Date and fennel bread
Khameer (خمير): soft Emirati date and fennel breakfast bread
In homes across the United Arab Emirates, from Abu Dhabi to the old quarters of Sharjah, khameer is the bread that comes out on a weekend morning, still warm, next to a pot of karak or cardamom coffee. Mashed dates sweeten the dough just a little, while fennel and saffron give it a gentle, perfumed warmth, and the rounds are cooked on a dry pan so they stay pillow-soft with freckled brown faces. Split them and fill with soft white cheese, a drizzle of date syrup or honey, or a fried egg. The usual mistake is cooking them over a fierce heat: the outside darkens long before the thick middle is done, so keep the flame moderate and be patient. Chef's tip: press the risen rounds flat with your fingertips just before they go in the pan; the dimples stop them doming and help them cook evenly.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ¼ oz instant dried yeast1 sachet
- 1 tbsp sugar
- 1 tsp ground fennel
- ½ tsp ground cardamom
- 1 tsp salt
- ¼ tsp saffron threadsa good pinch
- 3 ½ oz soft datespitted
- ¾ cup whole milkwarm
- ½ cup waterwarm; you may need a little more
- 2 tbsp gheemelted
To finish
- 1 tbsp sesame seeds (optional)
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Method
0/8 doneStep 1: Soak ¼ tsp saffron threads in 2 tablespoons of the warm ½ cup water for 10 minutes, until the liquid is deep orange.
10 minStep 2: Mash 3 ½ oz soft dates with the warm ¾ cup whole milk using a fork or a stick blender until you have a smooth, light-brown liquid with no big lumps.
Step 3: In a large bowl mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tbsp sugar, 1 tsp ground fennel, ½ tsp ground cardamom and 1 tsp salt. Pour in the date milk, the saffron water and the rest of the water, and stir into a shaggy dough.
Step 4: Add 2 tbsp ghee and knead for 8–10 minutes, until the dough is soft, smooth and only slightly tacky. Add a spoonful more water if it feels stiff; khameer should be softer than ordinary bread dough.
10 minStep 5: Cover and leave somewhere warm for about 1 hour, until doubled in size and a floured finger leaves a dent that springs back slowly.
Step 6: Divide into 8 pieces, roll each into a ball and flatten to a round about 1.5 cm thick. Press 1 tbsp sesame seeds onto the tops if using. Rest for 15 minutes under a cloth.
15 minStep 7: Heat a heavy frying pan or flat griddle over a medium-low heat, with no oil. Dimple each round with your fingertips and cook 2 or 3 at a time for 3–4 minutes a side, until both faces are golden brown with darker spots and the sides feel springy, not doughy.
25 minStep 8: Wrap the cooked breads in a clean tea towel as you go so they steam and stay soft. Serve warm; they reheat well in a covered pan.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 47 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khameer take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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