UAE Turmeric Khameer Flatbread

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Khameer is a traditional Emirati yeasted flatbread prized for its pillowy interior and lightly crisp bottom crust. This turmeric-infused version gains a warm golden hue and earthy flavor balanced by gentle sweetness and aromatic cardamom. Served warm with date syrup, soft white cheese, or honey, it's a beloved staple across the UAE.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 2.5 gSaturated Fat
• 49 gCarbs
• 2 gFiber
• 5 gSugar
• 7 gProtein
• 320 mgSodium
• 115 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 2 tbsp granulated sugar
• 1 1/2 tsp ground turmeric
• 1 tsp ground green cardamom
• 1 tsp fine sea salt
• 1 cup (240 ml) warm whole milk (110°F/43°C)
• 1/4 cup (60 g) plain whole-milk yogurt
• 2 tbsp melted unsalted butter
• 1 large egg, lightly beaten

For the topping

• 1 egg yolk beaten with 1 tbsp water
• 1 tbsp white sesame seeds
• 1 tsp nigella seeds (optional)
• Flaky sea salt, for sprinkling

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm milk and let stand 5 to 8 minutes until foamy on top.
2. In a large bowl, whisk together the flour, remaining sugar, turmeric, cardamom, and salt. Make a well in the center and pour in the foamy yeast mixture, yogurt, melted butter, and beaten egg.
3. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot 60 to 75 minutes until doubled in size.
4. Punch down the dough and divide into 8 equal balls. Flatten each into a 5-inch (12 cm) round about 1/2-inch thick on parchment-lined sheet pans. Cover loosely and rest 20 minutes while you preheat the oven to 400°F (200°C).
5. Brush each round with the egg yolk wash and sprinkle generously with sesame seeds, nigella seeds, and a pinch of flaky salt, pressing gently so they adhere.
6. Bake on the center rack 12 to 15 minutes, rotating the pans halfway through, until puffed, deep golden, and hollow-sounding when tapped on the bottom.
7. Brush the hot breads with a little extra melted butter for a soft glossy crust, then transfer to a wire rack and serve warm.

Cook’s Notes

• Dough should stay soft and slightly tacky; resist adding extra flour or the breads will turn dense and tough.
• For a deeper saffron-like color and bolder flavor, increase the turmeric to 2 full teaspoons.
• Bake on a preheated pizza stone or heavy inverted sheet pan for an extra-crisp base.
• Khameer is best within 2 hours of baking; refresh in a 350°F (175°C) oven for 3 minutes to revive the crust.
• Substitute whole milk with unsweetened plant milk plus an extra tablespoon of yogurt for a dairy-free version.

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