Khameer/ Bakhmri

Khameer

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.

 Khameer

 They are frequently made triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals. When fried, they have a “fluffy” texture.

Bakhmri

Usually the locals there have this soft bread for breakfast with a nice hot cup of chai. It really is a very good combination. Tried it and i loved it.

Khameer 

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 lot.

Khameer

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 i 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. 😊

Bakhmri

Ingredients:

  • 1 cup all purpose flour (255ml)
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 2 tbsp powdered milk
  • 90 ml warm water/milk
  • 1 tbsp oil
  • 1 tsp kalonji (optional)
  • Cardamom powder (optional)
  • Salt to taste

NOTES:

✔️ If you want to have this sweet, just add more sugar.

✔️ 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 normal yeast, just proof it in warm water first and then add to flour.

✔️ You can roll these into rounds too.

Method:

  1.  Bakhmri In a bowl mix together the flour, yeast, sugar and salt. Mix well.
  2. Add in kalonji and cardamom if using.
  3. Add in oil and mix well.
  4. 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.
  5. Keep the dough in a oiled bowl and let it rise for 1-2 hours until it doubles in size.
  6. Punch down the dough and divide it into two portions.  How to make Khameer
  7. On a floured surface, roll out the dough into 1/8th inch thickness. Keep the other dough covered.
  8. Cut the dough into 8 portions. Repeat same with other dough. Let it rise for 15 minutes.
  9. 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.

How to make Khameer

 

Khameer/ Bakhmri
Yields 16
A soft and fluffy deep fried bread which is a traditional Bahraini/ Emarati bread.
Write a review
Print
INGREDIENTS
  1. 1 cup all purpose flour (255ml)
  2. 1 tsp instant yeast
  3. 1 tsp sugar
  4. 2 tbsp powdered milk
  5. 90 ml warm water/milk
  6. 1 tbsp oil
  7. 1 tsp kalonji (optional)
  8. Cardamom powder (optional)
  9. Salt to taste
DIRECTIONS
  1. In a bowl mix together the flour, yeast, sugar and salt. Mix well.
  2. Add in kalonji and cardamom if using.
  3. Add in oil and mix well.
  4. 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.
  5. Keep the dough in a oiled bowl and let it rise for 1-2 hours until it doubles in size.
  6. 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.
  7. Cut the dough into 8 portions. Repeat same with other dough. Let it rise for 15 minutes.
  8. 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.
Notes
  1. * If you want to have this sweet, just add more sugar.
  2. * Add cardamom powder if you are making sweet khameer.
  3. * I used instant yeast so i added that directLy to the flour, but if you are using the normal yeast, just proof it in warm water first and then add to flour.
  4. * You can roll these into rounds too.
Savory&SweetFood http://savoryandsweetfood.com/

Recipe adapted from I camp in my kitchen

One thought on “Khameer/ Bakhmri

Leave a Reply

Your email address will not be published. Required fields are marked *