Saudi Tameez Bread
Tameez or Tamees, is part of my “Breads Across the Arabic Speaking World” series. Tameez is a popular bread in Saudi Arabia, usually served for breakfast with a side of Foul (a mashed bean dish). This bread was originally introduced to the region through Afghan bakeries that make this bread using an oven called a Tandoor. Tandoor is an oven that almost looks a large vase made out of clay with a fire or a source of heat coming from the bottom. The dough is “slapped” onto the sides of the Tandoor to bake for a few short minutes.
Although we don’t have a Tandoor at home, I was still able to make a great bread that looked similar. Personally, I have never tried Tameez in Saudi Arabia. My friend recommended that I add it to my series so I dug deep and started my research only to discover that Tameez is actually an Afghan bread which I had before. You might want to roll it thinner than in the pictures for a more authentic Saudi bread but I really enjoyed the crisp and thickness of this bread. In many of the videos I saw, Saudis added a layer of cheddar cheese to the dough, folded it in, and then stretched it. I have to say, it was amazing! I hope you try this recipe, sahteen!
Dough recipe (makes 2 large or 3 medium breads):
2 cups water, lukewarm
1 tbsp active instant yeast
1 tbsp sugar
3 1/4 cups white bread flour
1 cup whole wheat flour
2 tbsp butter
2 tbsp neutral oil (like avocado oil)
2 tsp salt
Sesame seed and nigella black seed for coating
1 cups cheddar cheese for filling
Directions:
In a mixing bowl with a hook attachment or a regular bowl, add the water, yeast, and sugar. Allow it to sit for 5 minutes to activate the yeast.
Add then add the flours, butter, oil, and salt into the bowl. Turn on the stand mixer with to medium speed or start kneading the dough with your hand until the ingredients are mixed together. Knead for 5 minutes.
Note: knead the dough and when you stretch it, it should stretch without breaking. If it breaks apart easily then continue to knead.
Cover the bowl and allow it to rest for at least 2 hours.
Once the dough has risen, place it on a clean surface that is floured lightly and divide it into 3 pieces. Turn each piece into a dough ball and let it rest for 10 minutes.
Stretch and roll each dough ball either length wise or into a round shape.
Place on a dark baking pan, brush it with oil, and sprinkle it with sesame seed and nigella seed.
Note: it’s really important to use a dark colored pan or a steel baking sheet to give you the desired color and crisp of the traditional bread made with the Tandoor.
Then with your fingers, press down on the dough to create small engravings in the dough.
Preheat the oven to 475 F. Once the oven is really hot then place the pan on the lowest rack for 8 minutes, then transfer the pan to the highest rack for 5 minutes or until the bread is golden in color.
To bake the cheddar bread:
Stretch the dough into a thin round circle.
Add the shredded cheddar to the center area, then use the sides of the dough to cover the center.
Using a rolling pin, stretch the dough again into a round circle. Place on a baking sheet, brush with oil and sprinkle the seeds.
Bake according to instructions above. Watch video for a more clear visual instruction.
Enjoy the bread hot with a side of foul and vegetables!
