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Khamir

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20 min (plus 1 hr 30 min proofing)
Prep
20 min
Cook
8
Servings

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp instant yeast
  • 1/2 tsp ground cardamom
  • 1/4 tsp turmeric or a pinch of saffron
  • 1 tsp salt
  • 1 cup (240 ml) warm milk
  • 3 tbsp melted butter or ghee
  • 1 egg
  • 1 tsp nigella seeds, for topping

Method

  1. Whisk together the flour, sugar, yeast, cardamom, turmeric and salt in a large bowl.
  2. Add the warm milk, melted butter and egg, mixing to form a soft dough.
  3. Knead for 8-10 minutes until smooth and elastic, then cover and let rise for 1 hour until doubled.
  4. Divide the dough into 8 pieces and shape into rounds or ovals, placing them on a parchment-lined tray.
  5. Cover and let rise again for 30 minutes.
  6. Preheat the oven to 190°C (375°F). Brush the breads with a little milk or egg wash and sprinkle with nigella seeds.
  7. Bake for 15-18 minutes until golden brown, then cool slightly on a wire rack before serving.

Introduction: Khamir is a lightly sweetened, spiced Kuwaiti bread often enjoyed at breakfast or with afternoon tea, sometimes coloured golden with saffron or turmeric and studded with nigella seeds.

Cultural Background: Khamir is a lightly sweetened, spiced Kuwaiti bread often enjoyed at breakfast or with afternoon tea, sometimes coloured golden with saffron or turmeric and studded with nigella seeds. Its soft, slightly enriched crumb sets it apart from plainer daily breads.

Tips: The dough should be soft but not sticky; add flour a tablespoon at a time only if truly needed. A second proof gives the bread a lighter, fluffier texture.

Variations: A stuffed version encloses a date paste or cheese filling before the final shaping. Drizzle with a light sugar glaze while still warm for a sweeter finish.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Reheating: Warm briefly in the oven or microwave to soften before serving.

FAQs:

Q: Is Khamir sweet or savoury?

A: It is mildly sweet, sitting between a plain bread and a pastry.

Q: Can I make the dough ahead?

A: Yes, refrigerate after the first rise and bring to room temperature before shaping.

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