The fried dough called khameer or bakhmri is a famous food eaten in Hadramout and it has similar cousins in East Africa, India and other Arab countries. This bread-like treat can be made either sweet or savory depending on your taste. I made mine sweet in this recipe and I served it with tea for breakfast. The black seeds and cardamom are also optional.
1. Mix the yeast into the water or milk so it dissolves.
2. Mix the yeast/water mixture into the rest of the ingredients to form a smooth dough. Cover and let rise for 1-2 hours.
3. 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.
4. 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.
5. Best served when warm.