Dish

Khetayee

Khetayee is made with a combination of flour, yeast, sugar, salt, water, and nigella seeds. The dough is mixed together and then left to rise before being rolled out and cooked on a griddle. The bread is best served warm and can be used as a base for sandwiches or as a side to stews and curries.

Asian cuisine› Arab cuisine› Eastern Arabian cuisine› Omani cuisine

Dessert› Cookie

Origins and history

Khetayee has been a staple in Yemeni cuisine for many years. It is often served with savory dishes like lamb or chicken. The bread has its roots in the traditional flatbreads of the region.

Dietary considerations

This bread is suitable for most dietary restrictions. It is vegan and does not contain any common allergens.

Variations

There are many variations of khetayee, including those made with different types of flour or with added ingredients like cheese or herbs. Some variations are stuffed with meat or vegetables.

Presentation and garnishing

To ensure a soft and fluffy texture, be sure to let the dough rise for at least an hour before cooking. This will help create air pockets in the bread. Khetayee can be presented on a platter or in a bread basket. It can be garnished with a sprinkle of nigella seeds or a drizzle of olive oil.

Tips & Tricks

Khetayee is best served warm, so if you are making it ahead of time, be sure to reheat it before serving. Leftover khetayee can be stored in an airtight container and reheated in the oven or microwave.

Side-dishes

Khetayee pairs well with a variety of savory dishes. It can also be served with a side of hummus or baba ganoush. In Yemen, it is often served with a spicy tomato sauce called zhug.