Khameer /Bakhmir

Ingredients :

• 1 - 1½ cup All-Purpose Flour
• 1 cup wheat flour/ atta
• 1 tbsp active dried yeast
• 1 ½ tbsp sugar
• 1 cup lukewarm water
• 1 large egg
• Salt as required
• ½ cup warm milk/ 2 tbsp milk powder
• 1 tbsp olive oil
• 1 tsp black seeds
• A pinch of cardamom powder (optional)
• Oil for frying

Instructions :

1. In a large bowl add the active dried yeast, sugar and warm water and stir until dissolved and cover the bowl with a plate or lid for about 5 minutes for the yeast to activate.
   
2. In a separate small bowl crack an egg, add warm milk and salt. (keep in mind not to pour in hot milk).
   
   
   
   
   
   
   
3. Pour the egg mixture to the activated yeast and give it a mix. 
   
4. Next, add 1 tbsp olive oil and add the cardamom powder (if using at this stage) and mix.
5. Add the flour 1 cup at a time and knead well, check the consistency, if required add more. The consistency isn't that of chappati, it is a very wobbly dough but not very sticky either.
   
   
   
   
6. Place the lid and let it rest for 1 hour in a warm dry place until it doubles in size.
7. 
8. After 1 hour, pound the dough slowly with your fists, slowly bring the dough from the sides of the bowl to the middle.
9. When at the final stage of kneading add the black sesame seeds.
   
10. Grease your hands and the countertop with vegetable Cooking Oil. Make dough balls size of an orange.
11. Now with the help of your fingers and inner palm, press the ball into a circle shape, you may use the help of a rolling pin but usually, it's done with the hands as the consistency isn't that of a chappathi.
    
12. Press to a medium thickness, not too thick or thin and cut into fours using a knife or pizza slicer into a + sign, you should now have 4 pieces of Khameer from 1 ball.
    
13. Fry in hot oil, when the khameer puffs up, flip and fry until golden brown on both sides. (Check notes for baking instructions).
    
14. Enjoy your khameer with a drizzle of honey, cream cheese, or jam, etc! The perfect Emirati Breakfast! You may also pair it with any of your choice of Indian curries.
    
    
    
    

• Be careful that the water isn't too hot, or else the yeast won't activate.
• Do not do the yeast activation in a glass or small bowl. When the yeast activates, there are high chances that the solution will overflow and you will end up with a big mess. I suggest do it in the bowl that you plan to knead the dough.
• I have used equal parts of All Purpose Flour and Atta, it is normally prepared in Maida (APF).
• You may also bake in a preheated oven at 230 deg C for 2-3 minutes changing sides when you see it starts browning.