Jamri bread

The Jamri bread is called by several names, including Qars, Jamriya, Jamri, and Jamriya bread. It is one of the traditional Najdi dishes that has become widespread among the Bedouins. During days of fertility, they relied on wheat flour in their bread, but when they were afflicted with drought and famine, they resorted to corn and barley flour. The Jamri bread is prepared in the traditional way from three ingredients: wheat flour, water, and salt. These ingredients are kneaded together until a somewhat hard dough is formed, then it is shaped into a thick circular disc, placed in the embers and covered with it from all sides until it is cooked, then it is taken out of the embers and the ash layer is removed. The people of Riyadh serve the Jamri bread with ghee alone, or with ghee and chopped onions, or with broth and meat, and sometimes they crumble the bread and add ghee, dates, or honey to it, and eat it with tea or milk. This dish has recently been associated with outings in the desert during the winter, while in the past the Jamri bread was one of the most important dishes that people ate for breakfast and dinner, and it was also the basis for other dishes such as the onion bread and the date bread.