Overnight Kubaneh Bread
This traditional Yemenite Jewish bread is baked slowly overnight, resulting in a wonderfully soft and rich pull-apart loaf. Perfect for a leisurely breakfast, it pairs beautifully with savory accompaniments.
An original recipe by Forkin
- Total time
- 10 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 436 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gall-purpose flour
- 7 ginstant yeast
- 1 tbspgranulated sugar
- 1.5 tspsalt
- 300 mlwarm water
- 100 gunsalted butter, melted, plus extra for greasing
Equipment
baking pan · rolling pin · plastic wrap · large mixing bowl · measuring cups and spoons
The method
Step by step
- 1
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
About 2 min
- 2
Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should be slightly sticky but manageable.
- 4
Lightly grease a clean bowl with butter, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 5
Punch down the risen dough and divide it into 6-8 equal pieces.
About 2 min
- 6
On a lightly buttered surface, take one piece of dough and flatten it into a thin rectangle using your hands or a rolling pin. Brush generously with melted butter.
About 5 min
Cook’s note: Aim for a very thin rectangle, almost transparent in places.
- 7
Starting from one short end, tightly roll up the dough into a log. Then coil the log into a spiral shape, tucking the end underneath.
About 5 min
- 8
Repeat this process for the remaining dough pieces.
About 10 min
- 9
Generously grease a 20-22 cm round baking pan (preferably with a lid) with butter. Arrange the coiled dough pieces snugly in the pan.
About 2 min
Cook’s note: A cast iron pot or an oven-safe pot with a tight-fitting lid works best.
- 10
Cover the pan tightly with its lid or aluminum foil. Place in a cold oven and set the temperature to 100°C (210°F).
Cook’s note: The low, slow heat is crucial for the traditional Kubaneh texture.
- 11
Bake for 8-10 hours, or overnight, until the kubaneh is deeply golden brown and cooked through.
About 8 hr
Cook’s note: You can start it before bed and wake up to freshly baked bread.
- 12
Carefully remove from the oven and let it cool slightly in the pan before serving. It's traditionally served warm.
About 5 min
Per serving
Nutrition
- Calories
- 436.3kcal
- Protein
- 8.9g
- Carbs
- 66.3g
- Fat
- 14.4g
- Fibre
- 2.6g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kubaneh tightly wrapped in plastic or foil at room temperature.
Reheat gently in a warm oven or microwave until soft.
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