Enjoy homemade khameer, a traditional Emirati flatbread with a tender, pillowy interior and a golden top. This simple, old-fashioned bread is perfect for stuffing or serving alongside savory Middle Eastern dishes.
Khameer bread
Khameer is a beloved bread in the UAE, often associated with comforting memories and home kitchens. Variations include sweetened versions with dates or saffron and turmeric for color, but this recipe follows a straightforward, practical version shared by an Emirati friend—ideal for busy cooks who want the authentic taste without long preparation. The dough yields soft, thick, chewy loaves that pair beautifully with both sweet and savory fillings.
Traditionally baked in coal ovens, khameer can also be made successfully in a modern home oven. I baked these in my home oven and achieved a tender, slightly chewy texture with a nicely browned top. They work wonderfully with falafel, foul medames, shakshuka, or simply torn and dipped into stews and sauces.
How to make Khameer
Follow these steps to make khameer at home.
- Combine the dry ingredients—bread flour, dry milk, sugar, dry yeast, baking powder, and salt—in a mixing bowl.
- Add oil and warm water and mix until a soft, slightly sticky dough forms. Knead until smooth and elastic.
- Lightly oil the dough, cover, and let it rise until doubled—about an hour depending on room temperature.
- Divide the dough into four equal balls, rest them covered for 10 minutes, then roll each into a circle about 1/4 inch thick.
- Brush each round with beaten egg and sprinkle with za’atar or sesame seeds if desired. Bake in a very hot oven until puffed and lightly browned.
Khameer can be filled with sweet ingredients like cream, honey, date paste and nuts, or with savory fillings such as falafel, cheese, labneh, basil, and olives. If using sweet fillings, skip the za’atar topping.
Related Recipes
- Unleavened bread is quick and requires only flour, water, olive oil, and salt—an easy alternative when you want a simple flatbread.
If you make this khameer, snap a photo and tag it #amiraspantry—I love seeing your creations on social media. Subscribe to Amira’s Pantry newsletter to get more recipes and tips delivered to your inbox.
You may need
Recommended equipment
- Oven-safe cooling rack (heavy gauge, stainless steel) to transfer dough rounds into a hot oven.
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More flatbread recipes
- Whole wheat pita bread is a soft, nutty alternative made from whole wheat flour—great for wraps, dipping, or serving with falafel.
Khameer bread
Ingredients
- 2 cups bread flour
- 2 Tablespoons dry milk
- 2 Tablespoon sugar
- ½ Tablespoon dry yeast
- ½ Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons oil
- ½ – ¾ cup warm water
For the top (optional)
- 1 egg
- 2 Tablespoon za’atar or sesame seeds
Instructions
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Preheat your oven to its highest temperature (about 550°F if available). Let it fully preheat so the oven is very hot.
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In a mixing bowl, combine the dry ingredients and mix well.
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Add oil and mix, gradually adding warm water until a soft, consistent dough forms. Knead for at least 10 minutes.
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Lightly oil the bowl and dough, cover with plastic wrap, and let rise until doubled in size (about an hour).
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Divide the dough into 4 equal pieces, shape into balls, cover, and rest for 10 minutes.
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Roll each ball into a circle no more than 1/4 inch thick. Cover while you finish rolling the rest.
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Place the rolled rounds on a cooling rack (or directly on the oven rack if you don’t have a cooling rack) with the side that rested on the counter facing up.
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Brush the tops with beaten egg and sprinkle with sesame seeds or za’atar if desired.
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Carefully open the oven and slide the rack with the khameer into the middle position. Close the door and bake for 2–3 minutes until puffed and lightly browned. If needed, broil for 20–30 seconds to achieve additional browning.
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Remove from the oven and transfer the khameer from the rack to a plate. Let cool completely before storing.
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Allow the oven to recover its heat for 2–3 minutes between batches for best results.
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Store completely cooled khameer in a zip-top bag to keep them soft.
Notes
If you lack a cooling rack, you can place khameer directly on the oven rack to bake.
After about 2 minutes the khameer should be puffed; use a brief broil if you want a more pronounced browning on top.
Serve with:
This bread is excellent with shakshuka, Moroccan meatballs, hummus, or any hearty stew where you want to scoop up the sauce.
Please check the site’s nutrition disclaimer for details.
Nutrition
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Carbohydrates: 58.6 g
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Fat: 5.7 g