Traditionally baked in a stone oven in Saudi Arabia, tamees is adapted here to cook on a hot griddle at home. The skilled part is stretching the yeast-free dough by hand to paper thinness without tearing it; once that technique clicks, the result reaches the table within minutes.
Mix the flour with the salt, add the water and oil, and 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 and stretch each one between your palms, rotating it, until it is paper-thin without tearing.
Lay the stretched dough on a preheated dry griddle and cook each side for about a minute until it blisters.
Stretch the dough by pulling from the edges rather than the centre to lower the risk of tearing. If the griddle is not hot enough when you lay the dough down, the bread dries out and toughens instead of blistering. Allergens: contains wheat (gluten).
If the dough tears on your first attempts, rather than patching it, you can lay a thin extra scrap of dough over the tear; once cooked it will not be noticeable.
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