🫓 Tamees Bread
Tamees is a large, round flatbread baked against the hot wall of a clay oven until blistered and lightly charred. It is made from a simple yeasted dough of flour, water and salt, often dimpled and sprinkled with sesame seeds. The crust is crisp in spots and the crumb chewy. In Saudi Arabia it is eaten fresh at breakfast with beans, cheese or honey.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread flour
- 330 ml warm water
- 7 g dried yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp sesame seeds
Method
- Mix flour, yeast, sugar and salt, add the warm water and knead for 10 minutes into a soft dough.
- Cover and leave to rise for about 1 hour, until doubled.
- Divide into 2–4 pieces and stretch each into a large thin round, pressing dimples all over with your fingertips.
- Brush lightly with water and sprinkle with sesame seeds.
- Bake on a very hot stone or tray at 250 °C for 6–8 minutes, until puffed and blistered.
How to make it lighter
- Tear off a measured piece rather than eating from the whole round, which is very large.
- Pair it with beans and vegetables instead of honey or sweet spreads.
- Make smaller rounds at home so one bread equals one portion.
History
Tamees is associated with Afghan and Central Asian bakers who settled in the Hejaz, and the bread is still often called Afghan bread. Tamees bakeries are a familiar sight in Mecca, Medina, Jeddah and other Saudi cities, especially busy in the early morning and during Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →