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Khameer flat bread stacked on a burlap fabric
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5 from 2 votes

Khameer bread

One of the many delicious Middle Eastern flat bread. Easy to make and tastes incridibly good.
Prep Time10 mins
Cook Time15 mins
Resting time1 hr 10 mins
Course: bread, Breakfast
Cuisine: Middle East
Servings: 4 loaves
Calories: 333.3kcal
Author: Amira


  • 2 cups bread flour.
  • 2 Tablespoons dry milk.
  • 2 Tablespoon sugar.
  • 1/2 Tablespoon dry yeast.
  • 1/2 Tablespoon baking powder.
  • 1 teaspoon salt.
  • 2 Tablespoons oil.
  • 1/2 - 3/4 cup warm water.

For the top: ( optional)

  • 1 egg.
  • 2 Tablespoon Za’atar or sesame seeds.


  • 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.


Note1: I've set my oven on the highest temperature and let it preheat for almost an hour to ensure high temperature. I have an old oven that needs time to heat up.
Note2: If you do not have a cooling rack, place the Khmeer directly on your oven rack. 
Note3: After almost 2 minutes your khameer should be nicely puffed and ballooned, you can turn on your broiler for like 20-30 seconds to brown the top or leave for another minutes to brown all over.
Serve with:
This bread works great with almost anything like this shakshuka for breakfast or to scoop up all the delicious sauce in this Moroccan meatballs.
Please check the nutrition disclaimer policy.


Calories: 333.3kcal | Carbohydrates: 58.6g | Fat: 5.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.2g | Cholesterol: 50.3mg | Sodium: 798.5mg | Potassium: 166.2mg | Fiber: 1.9g | Sugar: 8g