Tamees dough

If you are wondering how to make tamees , here is the traditional way:

the components:

• 1/2 kilo of flour.
• 1/2 cup of butter.
• 1 egg.
• Sprinkle of vanilla.
• A big spoonful of sugar
• 1/4 teaspoon of salt
• Suspended in the middle of baking powder.
• A big spoonful of vinegar.
• 1/2 cup warm milk.
• 1 cup of water.

How to prepare:

• In a deep bowl, add the ingredients with the milk and stir with the melted butter, making sure that all the ingredients are homogeneous together.
• The dough is gradually kneaded with some water, while kneading continuously until a soft, non-sticky dough is formed. It is divided into 5 equal balls, and the dough is left to rest for 10 minutes.
• A baking tray is greased with simple butter, and a ball is taken, flattened to half an inch, and cracked with a fork, then some butter is sprinkled on the surface.
• It is baked in the preheated oven with the grill open, perfectly cooked on the bottom and on top, and served with dips. [2]

contact method

the components:

• 4 cups of flour.
• 1 1/2 cups of warm water.
• 4 tablespoons of vegetable oil.
• 2 tablespoons of yeast.
• 1 tablespoon of sugar.
• 1/4 teaspoon of salt.
• 2 tablespoons of milk.

Setting method:

• In a bowl add flour, sugar, yeast and salt and mix them all well.
• Gradually pour the water and mix until smooth. You can knead by hand until the dough becomes coherent.
• Add the oil, then knead the dough to be smooth. The bowl is covered and left aside in a warm place for about an hour to ferment.
• The dough is divided into two parts. A part of the dough is taken and placed on a flat surface sprinkled with flour. Through a rolling pin, the dough is distributed until the thickness of the dough is half a centimeter. The steps are repeated with the rest of the dough.
• Spread the dough on an oven tray. Using a fork, insert the dough, to make holes in the surface of the dough, cover it with a towel, repeat the steps in the second part, and leave it aside for 15 minutes to rest.
• Preheat the oven to 355 Fahrenheit or 180 Celsius.
• Brush the surface of the dough with milk, then place the bread in the oven until it is cooked and golden in color.
• The bread is removed from the oven and served hot immediately after baking. [3]

Cheese bread recipe

the components:

• 2 cups of flour.
• A quarter cup of oil.
• Three quarters of a teaspoon of yeast.
• A tablespoon of sugar.
• Salt to taste.
• Half a tablespoon of milk.
• a cup of warm water.
• 2 tablespoons of melted butter.
• Sesame is to taste.
• Grated cheddar cheese as desired.

Setting method:

• Stir the yeast with warm water, then set aside for 10 minutes until it fermented.
• In a medium bowl, place the flour, oil, sugar, milk and salt.
• Add the yeast mixture and mix the ingredients well to form a soft dough, then leave for an hour until it fermented.
• Divide the dough into two small balls and roll each one onto a surface, dusting with a little flour.
• Cheese is added to the dough and the dough is kneaded again until the ingredients are mixed together in a homogeneous manner.
• Spread the dough on a flat surface, sprinkle with some flour, and place it on a tray that has been greased with a little oil.
• Grease the surface of the dough with butter and place it in the preheated oven at 180 degrees Celsius for about 20 minutes, until the bread is cooked. [4]

The way to bake Tamees is like shops

the components:

• 4 cups of well sifted white flour.
• 2 cups warm water or less, as needed for the dough.
• One tablespoon of instant yeast.
• A small pinch of sugar.
• A small pinch of salt.
• 3 tablespoons of powdered milk powder.
• A quarter cup of high quality vegetable oil.
• A little sodium carbonate.

Setting method:

• In a large bowl, add each of the sifted flour with the rest of the dry ingredients, then a pinch of salt with a teaspoon of sugar, followed by a small pinch of sodium carbonate, with 3 tablespoons of powdered milk, and put a teaspoon of instant yeast.
• Add oil and water and knead well until you get a smooth, soft and smooth dough.
• The dough is covered and left to rest until it doubles in size, about an hour.
• After fermentation is completed, the dough is formed into 4 medium-sized balls, then the marble surface is sprinkled with flour, and the dough is rolled out in a circular arc shape.
• Grease a baking tray with oil or butter and add bread.
• Puncture the dough with fingers until it is perforated, or it is possible to pierce it with a fork and then paint the surface of the bread with water through an airbrush or brush. [5]