Adapted from Cookbook:Kubaneh (Yemenite Pull-Apart Bread) (Wikibooks) by Wikibooks contributors
Photo: "Kubaneh bread.jpg" by Davidbena, CC BY-SA 4.0
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- Wāhanga:
- 8
- Uaua:
- Waenga
kubanehyemenitesabbathjewishmiddle eastern
Ngā Kai
Serves 8
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
Tikanga
- 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 200°F 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.
