Middle EasternSaudi Tamees (Dimpled Sesame Flatbread)
Large, round yeast breads pressed with rows of deep dimples, brushed with olive oil, sprinkled with sesame and baked in a very hot oven until golden and blistered. The bakery bread of Makkah and Jeddah, eaten with ful at breakfast.
Makes: 4 round breads, about 25 cm across
- Prep:
- 20 minutes
- Cook:
- 20 minutes
- Waiting:
- 1 hour and 30 minutes (Let the dough rise for 1 hour, then rest the balls for 30 minutes.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Yeast
5 minutesStir the yeast and sugar into the warm water and leave for 5 minutes until foamy.
Success cueA foamy top on the water.
- 02
Dough
1 hour and 10 minutesAdd the flour, salt and oil and knead for 10 minutes into a smooth, soft dough. Cover and leave to rise for 1 hour until doubled.
Success cueDoubled dough that holds a fingerprint.
- 03
Resting
30 minutesDivide the dough into 4 balls, cover and rest for 30 minutes. Heat the oven to 250°C with a baking tray inside.
Success cuePuffy, relaxed balls.
- 04
Shaping
10 minutesFlatten each ball into a 25 cm round about 1 cm thick. Press rows of deep dimples across it with your fingertips, brush with the olive oil and sprinkle with the sesame.
Success cueEven rows of deep dimples glossy with oil.
- 05
Baking
20 minutesOven heatBake the breads two at a time on the hot tray on the top shelf for 8 to 10 minutes until golden with brown blisters.
Success cueGolden bread with brown blisters.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Deep dimples stop the bread puffing into one balloon, so it bakes chewy in the hollows and crisp on the ridges.
- • Preheat the tray well; the bread needs a hot base to puff and blister.
- • Wrap the hot breads in a cloth so the crust softens slightly.
Common mistakes
- • Baking in a moderate oven, which gives pale, dense bread.
- • Pressing shallow dimples that disappear as the bread rises.
Substitutions
- • Instead of olive oil: melted butter or ghee
- • Instead of sesame: nigella seeds
Serving ideasServe warm with ful medames, cheese, honey or labneh and sweet tea.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 635
- Protein
- 13.9g
- Carbs
- 98.7g
- Fat
- 19.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is it called Afghan bread?
Tamees came to Makkah and Jeddah with Afghan and Bukharan bakers, and many bakeries in the Hijaz are still known by that name.
What is tamees eaten with?
Most often with ful medames for breakfast, and also with cheese and honey, or with labneh and olive oil.
Can I bake it in a pan?
Yes. Cook it in a hot covered cast-iron pan for 4 minutes, then finish the top under the oven grill for 2 minutes.
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