Emirati Leavened Puffy Flatbread

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A traditional Emirati leavened bread that puffs up dramatically when baked, with a soft pillowy interior and lightly crisp golden crust. Lightly sweetened and perfumed with cardamom and saffron, it is the classic companion to Arabic coffee and dates in the UAE.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 7 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 6 gSugar
• 7 gProtein
• 390 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 2 tablespoons sugar
• 1 teaspoon fine salt
• 1 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, crumbled
• 3/4 cup warm water (105-110°F)
• 1/4 cup warm whole milk
• 2 tablespoons melted ghee, plus extra for brushing

For the Topping

• 1 tablespoon sesame seeds
• 1 teaspoon nigella seeds
• 1 tablespoon warm ghee for brushing

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let stand for 8 to 10 minutes until foamy and bubbly.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, cardamom, and crumbled saffron. Pour in the yeast mixture, warm milk, and melted ghee, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly tacky. Place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 45 to 60 minutes until doubled in size.
4. Punch down the dough and divide it into 6 equal balls. On a lightly floured surface, roll each ball into a round about 1/2 inch thick and 5 inches across. Cover the rounds with a clean towel and let them rest for 10 minutes.
5. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Brush the tops of the rounds with warm ghee and sprinkle with sesame seeds and nigella seeds, pressing gently so they adhere.
6. Bake one sheet at a time for 12 to 15 minutes until the breads puff up dramatically and turn a deep golden brown on top. Watch closely in the last few minutes as the sugar encourages fast browning.
7. Remove from the oven and immediately brush with a thin layer of warm ghee for a soft, glossy finish. Cool for 5 minutes before serving warm with date syrup (dibs), honey, or alongside Arabic coffee.

Cook’s Notes

• Do not skip the second short rest after shaping; it relaxes the gluten so the breads puff evenly instead of shrinking in the oven.
• For an even puff, make sure your oven is fully preheated and place a small metal pan of water on the lower rack to create steam.
• A pinch of ground turmeric can be added with the cardamom for the traditional deeper-golden hue found in many UAE bakeries.
• Khamir is best eaten the day it is baked; reheat briefly in a hot oven wrapped in foil to refresh the crust and interior.
• If you do not have saffron, substitute an extra 1/2 teaspoon of cardamom and a tablespoon of rosewater added with the milk.

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