Tamees

Tamees (Saudi Arabian Flatbread)

Tamees is a soft, pillowy flatbread baked daily across Saudi Arabia, traditionally served alongside dates, cheese, or dipped in warm ghee and honey. It is leavened with both yeast and baking powder for a signature fluffy interior, then finished on a hot griddle until speckled and tender.

Prep

90 min

Cook

15 min

Total

105 min

Serves

8 flatbreads

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz (about 3½ cups)) bread flour, or all-purpose flour
• •10 g (1 tbsp) instant dry yeast
• •5 g (1 tsp) baking powder
• •8 g (1½ tsp) fine salt
• •15 g (1 tbsp) sugar
• •350 ml (1½ cups) warm water (38–43°C / 100–110°F)
• •30 ml (2 tbsp) vegetable oil, plus extra for brushing
• •5 g (1 tsp) mastic (optional), traditionally ground with sugar for aroma; sub a pinch of cardamom if unavailable
• •60 g (¼ cup) sambarusk or date molasses (for serving), or honey; ghee for brushing
• •60 g (¼ cup) soft white cheese or labneh (for serving), traditional accompaniments

Steps

1. 1 In a small bowl, stir the yeast and sugar into the warm water. Let stand 8–10 minutes until foamy; discard if no foam forms (yeast is dead).
2. 2 In a large bowl, whisk the flour, salt, baking powder, and (if using) ground mastic. Add the yeast water and oil; mix to a shaggy dough, then knead 8–10 minutes until smooth, soft, and just slightly tacky. Add a teaspoon of flour or water as needed.
3. 3 Shape into a ball, place in a lightly oiled bowl, cover, and proof 45–60 minutes at warm room temperature until nearly doubled. Traditional tamees is only mildly risen; do not let it over-proof.
4. 4 Punch down gently. Divide the dough into 8 equal pieces (~110 g / ~4 oz each) and shape each into a smooth ball. Cover and rest 10 minutes.
5. 5 Working one at a time, pat each ball out on a lightly oiled surface with your fingertips into a disc about 15 cm (6 in) wide and 1 cm (⅜ in) thick — thicker than a tortilla, thinner than a pita. The surface should look dimpled and slightly uneven (this is correct, not smooth).
6. 6 Heat a heavy cast-iron skillet or flat griddle over medium-low heat for 5 minutes until evenly hot; lower to low. A traditional Saudi taboon-style baking surface can be used, but a heavy skillet is the closest home substitute.
7. 7 Place one disc on the dry hot surface. Cook 90 seconds: the top should bubble and the underside show pale brown speckles. Flip and cook another 60–90 seconds until the second side is also speckled and the bread feels pillowy. Press gently with a spatula if it puffs too high.
8. 8 Doneness cue: the bread should spring back softly when pressed, feel light for its size, and show irregular golden-brown spots on both sides. Internal crumb temperature should reach 95°C / 205°F.
9. 9 Transfer to a clean towel, brush lightly with ghee or oil, and cover to keep soft while you cook the remaining flatbreads.
10. 10 Serve immediately, warm, with date molasses, honey, or ghee for dipping, alongside fresh white cheese, labneh, or dates. Tamees is best eaten the day it is baked.