Khmer local food recipes/ saudi local food/خمير

Khmer local food recipes/ saudi local food/خمير
Khmer is the traditional dish of Bareg, native to Jizan.

Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.

Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan. articale from wikipedia.


Ingredients:

• 2 cups flour
• about 1/3 cup sugar – you can leave it out if you want them to be savory
• ¾ teaspoon salt (more or less to taste)
• 2 tablespoons of powdered milk
• 1/8 cup oliv oil
• 3/4 cup water
• 3 teaspoon yeast(خميرة)
• 1 teaspoon black seeds (optional)
• ¼ teaspoon ground cardamom (optional)
• Oil for frying

preparation:

• Mix the yeast into the water or milk so it dissolves.
• Mix the yeast/water mixture into the rest of the ingredients to form a smooth dough. Cover and let rise for 1-2 hours.
• Break the dough into 4 pieces and form into smooth balls. Roll them out with a rolling pin to about 1/8 thick, or a little bit thicker. If you find it difficult to roll out, then then let the dough relax for 10 minutes. Cut them into the desired shapes. Cover and let rise for 30 minutes.
• Heat the oil in a frying pan on medium-medium high heat. Place the dough pieces into the oil and it should rise to the top and puff up. You can help this by splashing some oil on top or quickly turning the bakhmri. When it is brown on one side then turn and cook on the other side.
• Best served when warm.

collected from here: click this link