Khameer bread

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.