🫓 Khameer
Khameer is a soft, pillowy Emirati flatbread made from a yeasted dough sweetened with date syrup and scented with cardamom and saffron. The rounds are brushed with egg and scattered with sesame seeds, then baked or cooked on a griddle until golden. It is a breakfast bread, served warm with honey, date syrup, cheese or eggs.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 1 tsp dried yeast
- 3 tbsp date syrup
- 1 tsp ground cardamom
- A pinch of saffron soaked in 2 tbsp warm water
- About 220 ml warm water, ½ tsp salt
- 1 egg, beaten
- 1 tbsp sesame seeds
Method
- Mix the flour, yeast, cardamom, salt, date syrup, saffron water and warm water into a soft dough; knead for 10 minutes.
- Cover and leave to rise for about 1 hour until doubled.
- Divide into 6 balls and flatten into rounds about 1.5 cm thick.
- Brush with beaten egg and sprinkle with sesame seeds.
- Bake at 200 °C for 12–15 minutes, or cook on a covered griddle, until golden. Serve warm.
How to make it lighter
- Make smaller rounds — one piece is enough with a protein-rich breakfast.
- Go easy on toppings such as date syrup or honey.
- Pair it with eggs and vegetables instead of extra sweet spreads.
History
Khameer, from the Arabic word for leaven, is a traditional bread of the UAE and the wider Gulf, made for breakfast and for guests. Today it is still baked at home and sold at Emirati breakfast cafés and heritage festivals.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →