Yemeni
Kubaneh
Kubaneh is a tender, layered Yemeni bread cooked slowly through the night until deeply golden at the edges and soft inside. It is traditionally served in the morning with grated tomato, zhug, and a hard-boiled egg.
Watch it madeחן במטבח · 16:00
Ingredients
- Bread flour250g
- Instant yeast1 tsp
- Sugar1 tsp
- Fine salt3/4 tsp
- Lukewarm water150ml
- Ghee or clarified butter, softened45g
- Neutral oil1 tbsp
- Eggs, in shell2
- Ripe tomato1 large
- Zhug2 tbsp
- Flaky saltto taste
Method
- Combine the flour, yeast, sugar, and salt in a bowl.
- Add the lukewarm water and mix until a shaggy, slightly sticky dough forms.
- Knead for 8 to 10 minutes by hand until the dough is smooth, elastic, and still a little tacky.
- Rub the dough with a little oil, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
- Oil your work surface and divide the dough into 4 equal pieces.
- Coat each piece lightly with softened ghee, cover, and rest for 20 minutes so the gluten relaxes.
- Grease a small lidded kubaneh pot or heavy ovenproof pot with ghee.
- Stretch one dough piece gently with oily hands into a very thin sheet, spreading a little ghee over the surface as you stretch.
- Fold the thin sheet into thirds, roll it into a loose coil, and place it in the pot; repeat with the remaining dough pieces, setting the coils snugly side by side.
- Brush the tops with the remaining ghee and cover the pot tightly with its lid or with foil and a lid.
- Place the eggs in a small ovenproof dish beside the pot, or nestle them on parchment above the dough if your pot is deep enough.
- Bake at 110°C / 225°F for 8 hours, preferably overnight, until the kubaneh is browned, fragrant, and pull-apart tender.
- Let the pot stand covered for 10 minutes, then turn the kubaneh out or pull it apart in the pot.
- Grate the tomato on the large holes of a grater, discard the skin, and season the pulp with flaky salt.
- Serve the hot kubaneh with the slow-cooked eggs, grated tomato, and zhug.
Common questions
Can I substitute all-purpose flour for bread flour in kubaneh?
Yes, but the bread will be slightly less chewy and may spread more. Use all-purpose only if needed, and add water gradually to keep the dough soft but not runny. Bread flour gives the best structure.
How long does kubaneh take from start to finish?
Plan for about 3 to 4 hours total. That includes 8 to 10 minutes kneading, 1 to 1 1/2 hours for the first rise, 20 minutes resting the portions, and about 1 1/2 to 2 hours baking.
What are the most common mistakes when making kubaneh?
The biggest mistakes are adding too much flour, under-kneading, and baking in a pot that is too small or not well-greased. Also avoid rushing the rises; kubaneh needs time for a soft, layered crumb.
How should I store kubaneh, and can I reheat it?
Store cooled kubaneh wrapped tightly at room temperature for 1 day, or refrigerate up to 3 days. Reheat covered in a low oven until warm. For longer storage, freeze slices or whole portions and thaw before reheating.
What is the best way to serve kubaneh?
Serve warm with ripe tomato, zhug, and flaky salt on the side. A little extra ghee on top is traditional and makes it richer. It also pairs well with eggs, especially soft-boiled or baked in the pot.