Emirati Chebab

Ingredients

• 250 g plain flour
• 2 tbsp caster sugar
• 1 tsp fast-action dried yeast
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1/4 tsp ground turmeric
• 1 large pinch saffron threads
• 1 egg
• 350 ml warm water
• 2 tbsp butter for the pan
• Cream cheese, to serve
• Date syrup, to serve

Before you cook

• Crush the saffron threads between your fingers into a small cup and cover them with 2 tablespoons of the warm water.
• Beat the egg in a small bowl.
• Weigh out the flour and have the pan and a small pastry brush ready.

Steps

1. Put the warm water, sugar, yeast, cardamom, turmeric and salt in a large bowl and whisk until the yeast has dissolved.
2. Whisk in the saffron and its soaking water, then the beaten egg.
3. Add the flour a little at a time, whisking constantly, until you have a smooth batter about as thick as single cream.
4. Cover the bowl and leave it somewhere warm for 1 hour, until the surface is covered in bubbles.
5. Stir the batter once, gently, to knock out the largest bubbles only.
6. Heat a non-stick frying pan over medium-high heat until a drop of water skitters across it.
7. Pour a small ladleful of batter into the centre of the dry pan and let it spread out on its own without pushing it.
8. Cook for about 90 seconds, until the whole surface has turned matte and is covered with tiny open holes.
9. Brush the holed surface with butter, then flip the chebab for just 15 seconds to set the top.
10. Slide it onto a plate and cover it with a cloth to keep it soft.
11. Cook the rest of the batter the same way, wiping the pan between pancakes.
12. Spread each chebab with cream cheese, drizzle with date syrup and fold it into quarters to eat.