Khameer Recipes

KHAMEER BREAD

Steps:

• Preheat your oven to 550F. Note1
• In your mixer bowl, combine the first 6 ingredients and mix well with a fork.
• Add the oil and start mixing, gradually add water until you reach a consistent soft dough, keep kneading for at least 10 minutes.
• lightly oil the bowl and the dough, cover with plastic wrap and let it rest until doubled in size, will take around an hour depending on your kitchen temperature.
• Take the dough out, cut into 4 equal parts, shape each part into a ball, cover and let it rest for 10 minutes.
• Roll each ball into a circle no more than 1/4 inch thickness, cover and let it set until you finish the rest of the balls.
• On your cooling rack, carefully flip the pitas on the other side so the face that was on the counter is now facing up. Note2
• Brush with egg and sprinkle some sesame seeds or Za'atar in top.
• Open the oven door carefully trying to put your face away from the heat of the oven, bring the middle rack of your oven out a little and place the cooling rack with the pita on it. Push the oven rack in and close the oven door.
• Bake for about 2-3 minutes until it puffs nicely and the top is little browned. Note3
• Take it out of the oven and with a spatula take the pita off the cooling rack and let it cool completely.
• Give your oven 2-3 minutes to get back to the high temperature before placing the next pita in.
• When the pitas are completely cooled, store n a zip lock bag.

KHAMEER

Steps:

• Place dates in a large glass measuring cup or bowl. Add water; set aside until softened. Use an immersion blender or food processor to puree until smooth. Pass mixture through a fine mesh sieve, discarding solids.
• In the bowl of a stand mixer, whisk together 7 cups flour, sugar, milk powder, yeast, fennel, salt, cardamom, and saffron. Attach bowl to mixer and fit with dough hook attachment. Add date water mixture and mix on low until smooth, about 5 minutes. The dough should be sticky and moist but not too wet. Add up to 1 cup more flour if necessary. Cover bowl with plastic wrap and set aside until dough has doubled in bulk, about 2 hours.
• Transfer dough to a lightly floured surface. Divide dough into 12 equal pieces, about 4 1/4 ounces each. Roll each piece into a ball and divide them evenly between two lightly floured rimmed baking sheets. Cover with plastic and set aside until puffed, 20 to 30 minutes.
• Preheat a large cast-iron Dutch oven over high and a small cast-iron griddle over medium-high until very hot. Fit two rimmed baking sheets with wire racks; set aside.
• When the pans are hot, use your hands to flatten one ball of dough into a 5-inch round. Brush one side well with water and immediately transfer round, water-side down, to the hot griddle. Brush top of dough with egg wash and sprinkle lightly with salt and desired topping. Cook until bottom of dough is brown and bubbles are starting to form in the dough, about 1 1/2 minutes. Adjust heat as necessary to keep pan hot but not too hot.
• Carefully flip griddle and place on top of heated Dutch oven, bread-side down. Adjust griddle to prevent any gaps between the two. Cook until the bread is puffed and golden brown, about 2 1/2 minutes. Use a metal spatula to remove the bread from the griddle to prepared rack. Brush top of bread with ghee. Repeat with the remaining dough. (Keep dough in refrigerator if your kitchen is too warm.)