Photograph of the finished Khameer bread

Middle East · Bánh mì men chà là Khameer

Khameer bread

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.5 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Date honey Date honey ¾ cup
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Black sesame Black sesame 2.8 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Knead the flour with yeast, condensed milk, date syrup, cardamom, and saffron for 15 minutes.
  2. 2 Let the dough rise for 2 hours, then divide it into balls and press them into discs 1.5 cm thick, and let it rise for another hour.
  3. 3 Khameer should be thick, not thin, and fluffy inside like bread.
  4. 4 Sprinkle black sesame seeds on the surface and press gently so the seeds stick.
  5. 5 Grill on a thick cast iron skillet with a lid for 6 minutes on each side over low heat.
  6. 6 Baking in a covered pan instead of an oven is a traditional method, retaining steam to keep the inside of the cake moist and soft.

With an appliance

  • Oven 55 min

    Replace step 5: spray both sides with khameer oil, bake on the middle rack of the oven at 200 degrees for 14 minutes, and flip after 7 minutes; the inside will cook evenly without needing to constantly monitor the pan, but the crust will have less of a cast iron smell.

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