Breads
Khameer (Bahraini Sweet Yeasted Bread)
Ingredients
- - 400 g (3 1/4 cups) all-purpose flour
- - 1 tbsp sugar
- - 2 tsp instant yeast
- - 1/2 tsp ground cardamom
- - 1/4 tsp ground turmeric (for colour, optional)
- - 1 tsp salt
- - 250 ml (1 cup) warm milk
- - 2 tbsp melted butter, plus extra for brushing
- - 1 egg, beaten (for egg wash)
- - 1 tbsp black or white sesame seeds, for topping
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.
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