Khameer

Step 1: Soak ¼ tsp saffron threads in 2 tablespoons of the warm ½ cup water for 10 minutes, until the liquid is deep orange.

Step 2: Mash 3 ½ oz soft dates with the warm ¾ cup whole milk using a fork or a stick blender until you have a smooth, light-brown liquid with no big lumps.

Step 3: In a large bowl mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tbsp sugar, 1 tsp ground fennel, ½ tsp ground cardamom and 1 tsp salt. Pour in the date milk, the saffron water and the rest of the water, and stir into a shaggy dough.

Step 4: Add 2 tbsp ghee and knead for 8–10 minutes, until the dough is soft, smooth and only slightly tacky. Add a spoonful more water if it feels stiff; khameer should be softer than ordinary bread dough.

Step 5: Cover and leave somewhere warm for about 1 hour, until doubled in size and a floured finger leaves a dent that springs back slowly.

Step 6: Divide into 8 pieces, roll each into a ball and flatten to a round about 1.5 cm thick. Press 1 tbsp sesame seeds onto the tops if using. Rest for 15 minutes under a cloth.

Step 7: Heat a heavy frying pan or flat griddle over a medium-low heat, with no oil. Dimple each round with your fingertips and cook 2 or 3 at a time for 3–4 minutes a side, until both faces are golden brown with darker spots and the sides feel springy, not doughy.

Step 8: Wrap the cooked breads in a clean tea towel as you go so they steam and stay soft. Serve warm; they reheat well in a covered pan.