Traditionally baked in a stone oven in Saudi Arabia, tamees is adapted here for cooking on a hot griddle at home. The skill lies in hand-stretching the unleavened dough paper-thin without tearing it; once you get the hang of it, the bread is ready in minutes.
Mix the flour and salt, then add the water and cooking oil. Knead until you have a smooth, elastic dough.
Cover the dough with a damp cloth and let it rest for 5 minutes.
Divide the dough into small pieces. Rotate each piece between your hands and stretch it paper-thin without tearing it.
Lay the stretched dough on a dry, preheated griddle and cook each side for 1 minute, until blistered.
When stretching the dough, pull from the edges rather than the center to reduce the risk of tearing. If the griddle is not hot enough, the bread may dry out and become tough without blistering. Allergen: contains wheat (gluten).
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