Khameer (Bahraini Sweet Yeasted Bread)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3 1/4 cups)
- Sugar — 1 tbsp
- Instant yeast — 2 tsp
- Ground cardamom — 1/2 tsp
- Ground turmeric (for colour, optional) — 1/4 tsp
- Salt — 1 tsp
- Warm milk — 250 ml (1 cup)
- Melted butter, plus extra for brushing — 2 tbsp
- Egg, beaten (for egg wash) — 1
- Black or white sesame seeds, for topping — 1 tbsp
Method
- In a large bowl, mix the flour, sugar, yeast, cardamom, turmeric and salt.
- Gradually add the warm milk and melted butter, mixing and then kneading for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover and let rise in a warm place for 1 hour, until doubled in size.
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Divide the dough into 6 equal pieces, shaping each into a round, slightly flattened disc about 1.5 cm (1/2 in) thick.
- Place on the prepared tray, cover loosely and let rest for 15 minutes.
- Brush each disc with beaten egg and sprinkle with sesame seeds.
- Bake for 15-18 minutes until golden brown, then brush the warm bread lightly with melted butter before serving.
Introduction: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven.
Cultural Background: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. It is a beloved teatime bread in Bahrain, often served with cheese, honey or alongside a cup of Arabic coffee.
Tips: – Kneading thoroughly develops the gluten needed for a soft, pillowy crumb. – Letting the shaped dough rest before baking gives a lighter, airier bread.
Variations: – A drizzle of honey or date syrup over the warm bread is a popular way to serve it. – Some bakers add a handful of nigella seeds along with the sesame for extra flavour.
Vegetarian/Vegan: Substitute plant milk, butter and a flax egg wash for a vegan version.
Storage: Store in an airtight bag at room temperature for up to 2 days, or freeze for up to 1 month.
Reheating: Warm in an oven at 160°C (320°F) for 5 minutes, or briefly in a toaster oven, to restore softness.
Nutrition: Per piece (approx.): 260 kcal, 7 g protein, 42 g carbohydrates, 7 g fat, 2 g fibre.
FAQs:
Q: Can Khameer be made without an oven?
A: Traditionally it was baked in a clay tandoor, but a home oven or even a covered heavy skillet on the stovetop can approximate the result.
Q: Why does Khameer have a yellow tint?
A: A small amount of turmeric is sometimes added purely for its warm golden colour, not for flavour.
- All-purpose flour — 400 g (3 1/4 cups)
- Sugar — 1 tbsp
- Instant yeast — 2 tsp
- Ground cardamom — 1/2 tsp
- Ground turmeric (for colour, optional) — 1/4 tsp
- Salt — 1 tsp
- Warm milk — 250 ml (1 cup)
- Melted butter, plus extra for brushing — 2 tbsp
- Egg, beaten (for egg wash) — 1
- Black or white sesame seeds, for topping — 1 tbsp
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