The word khameer comes from khameera, meaning to leaven or ferment. The dough mush be kneaded well and left at least 12 hours before baking.
Before placing on a hot iron griddle, the dough is sprinkled with a little water or beaten eggs to bind it together. Some people quickly turn the griddle over the heat to allow the dough to bubble and brown on top.
This bread is traditionally Bedouin and is served for breakfast, or in the evening, when it would accompany cheese, eggs, chami, honey and home-made butter.
Warm a small frying pan )ungreased). Take a handful of dough and put it in the pan, patting in flat with little water in your hand, to form a round pattie which is not too thick. Heat through and when it starts to bubble, put a teaspoon of beaten egg on top and sprinkle sesame seeds over.
When the bread begins to swell and turns brown on the bottom, remove from the pan, and put under the grill until brown on top. Continue in this way with the reminder of the dough.
Makes approximately 15 pieces.
From "The Complete United Arab Emirates Cookbook" by Celia Ann Brock-Al Ansari