Khamir — Yemenite Leavened Bread

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 5 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, turmeric, cardamom and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Spread the oil in a bowl, put the dough in it, cover and Let rise 1–1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
5. 5
   Divide the dough into 6 balls and roll each ball into a circle 10 mm thick.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6. 6
   Heat a heavy (cast iron is ideal) pan over medium heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
7. 7
   Cook each bread in a covered pan 5–6 minutes per side, until blackish spots appear. Serve hot with honey, zhug and hilbeh.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.