A beloved staple in both Jeddah and Madinah, Tamees is a flatbread introduced by Central and South Asian communities. Originally brought to Madinah by Bukhari immigrants, this thick, white flour dough is spread out, pierced with a special tool, and baked in clay ovens. Over time, it has evolved into several varieties, including Tamees Abu Al-Saman, Tamees Bukhari, Tamees Afghani, and Shabati.
In Jeddah, Tamees is a breakfast favorite, often enjoyed with cream cheese, honey, or lentil dishes. Its widespread popularity reflects the region’s openness to cultural influences, seamlessly blending heritage with innovation. Today, local bakeries offer modern takes on this classic, incorporating ingredients like cheese, thyme (za’atar), and even sweet variations like chocolate-filled Mutabbaq.
Are you a traditional baker, miller or farmer from Arabian Peninsula?