Khameera Naan 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.

KHAMEERA NAAN

Steps:

• Make khameer 1 night before.
• Sieve flour and salt, add aniseeds and butter.
• Mix well.
• Gradually, add egg, warm milk and khameer.
• Knead well.
• Cover and leave the dough in a warm place for 2 hours.
• Divide the dough into 10 parts.
• Shape them into balls with the help of dry flour.
• Cover and leave them for 15 minutes.
• Flatten each ball into a pancake by tossing it from one hand to the other.
• Now pull one side gradually to make a triangle or oval shape.
• Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
• Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
• You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
• Place the pancake on a hot griddle, the moistened side down.
• When the lower surface is baked, invert the griddle along with naan over direct heat.
• Allow the upper surface to cook.
• Serve with any barbecued dish.