Kubaneh (Yemenite Pull-Apart Bread)
Photo: Davidbena, CC BY-SA 4.0
Kubaneh is a Yemenite Jewish pull-apart bread baked in a sealed, greased pot so it cooks in its own steam. It was traditionally set in the oven before nightfall on Friday and left until the Sabbath meal or brunch the next day. The method rewards patience: several short rests and kneadings build a smooth dough, and a long, low bake gives a golden crust and a soft interior.
Instructions
Dissolve the salt in the lukewarm water. Sprinkle the yeast over the water, add the sugar, and leave it for 10 minutes until the surface is foamy.
Add the yeast mixture to the flour and knead to form a dough. Let it sit for 10 minutes until it begins to rise, then knead it again and rest it another 10 minutes. Repeat 3 or 4 times, until the dough has risen to the top of the bowl and has a uniform texture.
Grease the baking pot with the oil. Divide the dough into 8 to 10 round pieces and pack them tightly into the pot, one after another. The pot should be about one-third full. Cover it tightly with the lid.
Preheat the oven to between 225 and 280°F (107 to 138°C). Bake for 1 hour at the higher temperature or 3 hours at the lower one, until the bread is golden brown.
Turn the bread out onto a plate, flip it upside down, and return it to the pot. Cover and bake for another hour, or lower the oven to 200°F (93°C) and bake overnight. If you like, take it out of the oven and return it only close to the Sabbath.
Serve hot with clarified butter, and with tomato salsa mixed with chopped coriander if you have it.
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