Kubaneh (Yemenite Pull-Apart Bread)
Kubaneh (Arabic: كبانة ; Hebrew: כֻּבַּאנֶה), is a leavened bread baked in a greased pot with a tightly-sealed lid, where it cooks in its own vapors. Traditionally eaten by the Jews of Yemen on Sabbath days and holidays, the pot is usually placed in an oven (formerly a clay oven where it was laid upon dying embers or coals) shortly before nightfall where it remains until the following day, when it is eaten for the Sabbath meal or at brunch.
Source and licence
"Kubaneh (Yemenite Pull-Apart Bread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kubaneh_(Yemenite_Pull-Apart_Bread), revision 4630059), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kubaneh_(Yemenite_Pull-Apart_Bread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630059
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Middle Eastern by a tradition spanning countries: Yemenite (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 tsp salt
- 2½–3 cups lukewarm water (or enough for kneading dough)
- 1 tsp dried yeast
- 3 tsp white granulated sugar
- 3 cups white, all-purpose wheat flour (optional: try using some sorghum flour)
- 2 tbsp vegetable oil or other fat
- 1 tsp black cumin (Nigella sativa; optional)
Method
- Dissolve salt in lukewarm water.
- Sprinkle yeast over lukewarm water and add sugar. Leave for 10 minutes until yeast is foamy.
- Add yeast mixture to flour, and knead to form a dough.
- After kneading the dough, allow it to sit 10 minutes until it begins to rise.
- Repeat process: turn it and knead it again and let sit 10 minutes until it rises. Repeat this process 3 or 4 times until dough rises to the top of the kneading bowl and one is left with a uniform texture and consistency.
- Grease the baking pot with the vegetable oil.
- Divide dough into smaller pieces (8–10 round pieces).
- Place all dough pieces in pot, one after the other; compacted together. Fill to one-third the capacity of baking pot and cover tightly with lid.
- Preheat oven to 225–280°F (107–138°C). Bake bread for 1 hour at the higher temperature or 3 hours at the lower temperature. It should be golden brown.
- Turn bread out onto a plate, turn bread upside down, and restore to baking pot.
- Cover pot with lid and bake another hour; or reduce oven temperature to and bake overnight. If desired, remove from oven and afterwards return it only close to the Sabbath.
- Serve hot with clarified butter, usually also with tomato salsa mixed with chopped coriander.