Bread & baking
Khameer – Emirati yeast bread
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Soft, lightly sweet flatbreads with milk powder, saffron and sesame. This home version bakes khameer in a hot oven; traditional equipment and methods vary. Cheese and date syrup can be offered separately.
Timing
- Preparation: about 25 minutes
- Rising and resting: about 110 minutes
- Baking: about 25 minutes in two batches
- Total time: about 2 hours 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 495 kcal
- Protein
- ≈ 16.4 g
- Carbohydrates
- ≈ 80.1 g
- Fat
- ≈ 10.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes all dough, 50 g egg without shell for glazing and all sesame. Cheese and syrup suggested as additional accompaniments are excluded. Eight breads make four servings.
Quantity assumptions and ingredient mapping
- 1 egg for glazing · ≈ 50 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g white wheat flour
- 250 ml lukewarm water
- 20 g whole milk powder
- 5 g instant dried yeast
- 30 g sugar
- 5 g salt
- 0.1 g saffron threads
- 20 ml neutral oil
- 1 egg for glazing
- 20 g sesame seeds
Instructions
- Crush saffron with 20 ml of the measured water and steep for 5 minutes. Mix flour, milk powder, yeast, sugar and salt. Add saffron water, remaining water and oil and knead for 8–10 minutes until soft and elastic.
- Cover and rise for 60–90 minutes until roughly doubled. Divide into eight equal pieces, shape into balls and rest covered for another 20 minutes. The main total assumes a 90-minute first rise.
- Preheat the oven with a heavy baking tray to 230 °C conventional heat. Gently roll balls into rounds about 12 cm wide and 8 mm thick. Place on parchment suitable for this temperature.
- Beat the egg, brush flatbreads lightly and scatter with sesame. Carefully slide four onto the hot tray and bake for 10–12 minutes until golden. Repeat with the second batch; the breads should puff and cook through inside.
- Cool briefly on a rack and cover loosely with a clean cloth for a soft crust. Serve warm.
Tips
- Cheese or date syrup are additional serving suggestions and are not included in the bread ingredients or nutrition.
- Oven baking is an explicitly identified home adaptation. Khameer is not a crisp regag flatbread.
