Kubaneh, Yemeni bread for sharing
Leavened bread baked covered, made from 8 pieces arranged together in a casserole dish.
Active time40 min
Cooking2 h
Total3 h 30 minResting : 1 h
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Ingredients
- 1 cup of water
- 3 cups of wheat flour
- 1 tsp nigella seeds — optional
- 2 tbsp sunflower oil
- 1 tsp dried baker’s yeast
- 1 tsp salt
- 3 tsp sugar
Preparation
Warm the water to about 30 degrees Celsius; it must not be scalding hot.
1 cup of water1 tsp salt- mixing bowl
Sprinkle the yeast over the water, add the sugar and leave to stand for 10 minutes.
1 tsp dried baker’s yeast3 tsp sugar- mixing bowl
Add the mixture to the flour with the salt and knead for 10 minutes to make a soft dough. Add the optional nigella seeds.
3 cups of wheat flour1 tsp nigella seeds — optional- large mixing bowl
Cover and leave to rise at room temperature for 40 minutes, until the dough has noticeably increased in size.
- large mixing bowl
Grease the casserole dish with the oil. Divide the dough into 8 round pieces and pack them together in the dish without filling more than a third of its capacity, then cover with its ovenproof lid.
2 tbsp sunflower oil- casserole dish with lid
Preheat the oven to 140 degrees Celsius. Cover the casserole dish with its ovenproof lid and bake for 1 hour.
- oven
- casserole dish with lid
Carefully turn out the bread, turn it over, then return it to the casserole dish. Cover and bake for a further 1 hour at 140 degrees Celsius, until cooked through. Serve warm.
- plate
- casserole dish with lid
- oven
Allergens
- Gluten
Sources and credits
Photo: Davidbena · Source · CC BY-SA 4.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.
Estimated times.