BreakfastSide Dish

Overnight Kubaneh Bread

Name: Overnight Kubaneh Bread
Prep time: 20 min
Cook time: 8 h
Total time: 10 h 20 min
Yield: 6 servings
Cuisine: middle_eastern, israeli
Ingredients: 500 g all-purpose flour; 7 g instant yeast; 1 tbsp granulated sugar; 1.5 tsp salt; 300 ml warm water; 100 g unsalted butter melted, plus extra for greasing

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

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

61%Score

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

Storage

Store leftover kubaneh tightly wrapped in plastic or foil at room temperature.

Reheating

Reheat gently in a warm oven or microwave until soft.