Yemenite Kubaneh: The Ultimate Overnight Shabbat Bread That Bakes While You Sleep

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I first encountered kubaneh at a Yemenite friend’s Shabbat table, and I was immediately hooked by this pull-apart bread that had been slowly baking all night. Unlike challah, which gets its beautiful golden color from egg wash, kubaneh develops its deep amber hue from hours of low-temperature baking. The result is something between bread and pastry, with layers that separate into tender, buttery strips perfect for dipping into zhug or spreading with honey.

What makes kubaneh so special is its overnight baking method, which was originally developed to work within Shabbat observance rules. You start the bread on Friday afternoon, and it bakes slowly at a low temperature until Saturday morning. The long, gentle baking creates an incredibly moist interior while the outside develops a beautiful crust. I’ve found that using a heavy pot with a tight lid is crucial for getting the texture right.

This recipe uses a yeasted dough that gets rolled thin, brushed with plenty of oil, and then rolled up like a cinnamon roll before being placed in the pot. The key is not to rush the rising time and to make sure your oil coating is generous. I use neutral oil rather than butter to keep it pareve, which means it can be served with either meat or dairy meals.

Kubaneh is perfect for Shabbat morning because it’s ready when you wake up, filling the house with an amazing aroma. Serve it alongside hard-boiled eggs, fresh tomatoes, and that spicy zhug if you can handle the heat. It also makes an excellent base for breakfast sandwiches or can be torn apart and used for dipping into shakshuka.

Yemenite Kubaneh: The Ultimate Overnight Shabbat Bread That Bakes While You Sleep - Yemenite recipe
I first encountered kubaneh at a Yemenite friend's Shabbat table, and I was immediately hooked by this pull-apart bread that had been slowly baking all night. Unlike challah, which gets its beautiful golden color from egg wash, kubaneh develops its deep amber hue from hours of low-temperature baking. The result is something between bread and pastry, with layers that separate into tender, buttery strips perfect for dipping into zhug or spreading with honey. What makes kubaneh so special is its overnight baking method, which was originally developed to work within Shabbat observance rules. You start the bread on Friday afternoon, and it bakes slowly at a low temperature until Saturday morning. The long, gentle baking creates an incredibly moist interior while the outside develops a beautiful crust. I've found that using a heavy pot with a tight lid is crucial for getting the texture right. This recipe uses a yeasted dough that gets rolled thin, brushed with plenty of oil, and then rolled up like a cinnamon roll before being placed in the pot. The key is not to rush the rising time and to make sure your oil coating is generous. I use neutral oil rather than butter to keep it pareve, which means it can be served with either meat or dairy meals. Kubaneh is perfect for Shabbat morning because it's ready when you wake up, filling the house with an amazing aroma. Serve it alongside hard-boiled eggs, fresh tomatoes, and that spicy zhug if you can handle the heat. It also makes an excellent base for breakfast sandwiches or can be torn apart and used for dipping into shakshuka.
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Prep Time 45 minutes
Cook Time 12 hours
Total Time 12 hours 45 minutes
Servings: 8 servings
Course: Bread
Cuisine: Yemenite
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour plus extra for kneading
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 teaspoon sugar
  • 1¼ cups warm water 110°F
  • 2 teaspoons kosher salt
  • ⅓ cup neutral oil plus extra for brushing
  • 2 tablespoons honey
  • Additional neutral oil for coating dough and pot

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy and active.
  2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture, ⅓ cup oil, and honey.
  3. Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic.
  4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
  5. Punch down the dough and divide into 6 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle, about 12x8 inches.
  6. Brush each rectangle generously with oil, then roll up tightly from the long side to form a log. Pinch the seam to seal.
  7. Generously oil a heavy 4-quart pot with a tight-fitting lid. Coil the first dough log in the center of the pot, then continue coiling the remaining logs around it, creating a spiral pattern.
  8. Brush the top of the dough with more oil, cover tightly with the lid, and let rise for 30 minutes.
  9. Preheat oven to 200°F (95°C). Place the covered pot in the oven and bake for 12 hours or overnight.
  10. Remove from oven and let cool for 10 minutes before carefully turning out onto a serving platter. Pull apart into individual portions and serve warm.

Notes

The key to perfect kubaneh is the long, slow baking time. Don't be tempted to increase the temperature. If your oven doesn't go as low as 200°F, use the lowest setting and prop the door slightly open. The bread can be kept warm in the turned-off oven for several hours after baking. Store leftovers wrapped in foil and reheat in a 300°F oven for 10 minutes.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg
Sodium 410mg 18%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.

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