About this Dish
A soft, slightly sweet flatbread baked with sesame and nigella seeds.
History & Origin
Khameer is a Emirati breakfast staple, torn and dipped into cheese, honey, or eggs, its dough enriched with dates or date syrup for a subtle sweetness.
IngredientsServes 2
🌾Plain flour, 3 cups (375g)
🍬Granulated sugar, 3 tablespoons
🧂Salt, 1 teaspoon
🫧Instant yeast, 2 teaspoons (7g)
🥛Warm water, 1 cup (240ml)
🫒Olive oil or vegetable oil, 3 tablespoons
🤍Sesame seeds, 2 tablespoons
🖤Nigella seeds (black seeds), 1 tablespoon
🥚Egg, 1 large (for egg wash)
Method
1
In a large bowl, combine the flour, sugar, salt, and instant yeast. Make a well in the centre and pour in the warm water and oil, then mix everything together until a soft, slightly sticky dough forms.2
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with a damp cloth, and leave it in a warm spot to rise for 1 to 1.5 hours until doubled in size.3
Preheat your oven to 200°C (390°F) and line a large baking tray with parchment paper. Punch down the risen dough and divide it into 4 equal portions, shaping each one into a round, slightly flattened disc about 1.5cm thick.4
Place the dough rounds onto the prepared tray, spacing them apart. Beat the egg with a tablespoon of water and brush generously over the tops of each bread round.5
Scatter the sesame seeds and nigella seeds evenly over the egg-washed tops, pressing them down very gently so they stick. Allow the shaped breads to rest uncovered for another 15-20 minutes to puff up slightly.6
Bake in the preheated oven for 15-18 minutes until the tops are deep golden brown and the breads sound hollow when tapped on the bottom. Serve warm with cream cheese, honey, or alongside tea for an authentic Emirati breakfast.User Reviews
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