Saudi
Tamees
Tamees is the soft, chewy Saudi flatbread baked very hot until blistered and lightly smoky. It is best torn while warm and eaten with ful, lentils, or salty cheese.
Ingredients
- All-purpose flour2 cups
- Instant yeast1 tsp
- Sugar1 tsp
- Fine salt3/4 tsp
- Warm water3/4 cup, plus 1 tbsp if needed
- Vegetable oil1 tbsp
- Nigella seeds or sesame seeds1 tsp
- Ghee1 tsp, for brushing
Method
- Mix the flour, yeast, sugar, and salt in a bowl.
- Add the warm water gradually and mix until a soft, slightly sticky dough forms.
- Knead for 8 to 10 minutes by hand, or until the dough is smooth, elastic, and still softer than regular bread dough.
- Rub the dough with the oil, cover, and leave in a warm place for 1 hour, or until doubled.
- Place a baking stone, steel, or heavy inverted tray in the oven and preheat to the highest setting, ideally 260°C or higher, for at least 30 minutes.
- Punch down the dough and rest it for 5 minutes so it relaxes.
- On a lightly floured surface, stretch and press the dough into one large round or oval flatbread about 1 cm thick, keeping the edge slightly thicker.
- Dimple the surface all over with fingertips or a tamees stamp, then prick lightly with a fork so it bakes evenly.
- Brush the top very lightly with water and sprinkle with nigella seeds or sesame seeds.
- Slide the bread onto the hot stone or tray and bake for 6 to 8 minutes, until puffed in spots, golden, and blistered.
- Brush the hot tamees with a little ghee, wrap briefly in a clean cloth to soften, and serve warm.
Common questions
Can I substitute whole wheat flour or bread flour in tamees dough?
Yes. Bread flour gives a slightly chewier, stronger flatbread, while replacing up to 25–30% of the flour with whole wheat adds nuttiness without making it too dense. You may need a little extra water if the dough feels dry.
How long does tamees take from mixing to baking?
Plan on about 2 to 2.5 hours total. Mixing and kneading take 15 minutes, first rise about 1 hour, shaping 10 minutes, then bake time is usually 6 to 10 minutes in a very hot oven.
Why is my tamees dough too sticky or too tough?
Sticky dough usually means too much water or not enough kneading; dust the surface lightly, but keep the dough soft. Tough tamees often comes from adding too much flour or overbaking, so keep the dough supple and bake quickly at high heat.
How should I store tamees, and can I reheat it?
Cool it completely, then wrap tightly and keep at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a hot oven or dry skillet for 2 to 4 minutes to restore softness and some crispness.
What do you serve with tamees, and can I add toppings?
Serve tamees warm with honey, labneh, cheese, eggs, or stews like salona. Ghee brushed on after baking adds richness. You can also top with sesame or nigella seeds before baking for extra aroma and a classic finish.