Khameer / Bakhmri is a Yemeni/Emarati bread. Khameer is similar to doughnuts, having a little bit of a sweet taste. However; they are typically less sweet than the usual style of doughnuts and are served without any glazing or frosting.
They are frequently made triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals. When fried, the bread gets a fluffy texture.
Usually the locals have this soft bread for breakfast with a hot cup of chai. It really is a very good combination. Tried it and I loved it. Even though this bread is eaten with chai, I enjoyed this one with a spicy chicken curry. We Indians like to have anything with curry, haha! But it absolutely tasted good. It resembled our Indian bread, batura a lo
This post is for Sarah Shakeer, a very sweet follower of my blog. She had asked for this recipe few weeks back, and I have been doing trials and finally got a good recipe. Hope this is what you were looking for Sarah! Thanks for this recipe request, I came to know of a new dish because of that. 😊
- 1 cup all purpose flour 255ml
- 3/4 tsp instant yeast
- 1 tsp sugar
- 2 tbsp powdered milk
- 100 ml warm water/milk
- 1 tbsp oil
- 1 tsp black sesame seeds optional
- Cardamom powder optional
- Salt to taste
- In a bowl mix together the flour, yeast, sugar and salt. Mix well.
- Add in sesame seeds and cardamom if using.
- Add in oil and mix well.
- Slowly pour in the warm water/milk and start kneading till you get a smooth dough. Knead for 8-10 minutes. Rub oil all over the dough.
- Keep the dough in a oiled bowl and let it rise for 1-2 hours in a warm place until it doubles in size.
- Punch down the dough and divide it into two portions. On a floured surface, roll out the dough into 1/8th inch thickness. Keep the other dough covered.
- Cut the rolled dough into 8 portions. Repeat same with other dough.
- Deep fry the bread in oil. Let it puff up well, then flip and let the other side turn golden brown in color. Remove from oil.
* Add cardamom powder if you are making sweet khameer.
* I used instant yeast so I added that directLy to the flour, but if you are using the active yeast, just proof it in warm water first and then add to flour.
* You can roll these into rounds too.
Recipe adapted from I camp in my kitchen
4 thoughts on “Khameer/ Bakhmri”
Nice styling… Keep going
Made twice. Tasted okay because of the yeast taste. Experienced it both the times. Have to say it was side and airy..
please let me know if there is any other way to mask that taste
What you can do is, use less yeast and a long slow rise. Add half a teaspoon of yeast and let the dough rise slowly by resting it for longer time. Hope this helped. 🙂
Hey Namitha. This bread will have an yeast taste.