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Kubaneh with Garlic Herb Butter (Yemenite Shabbat Bread)

Kubaneh with Garlic Herb Butter (Yemenite Shabbat Bread)

Soft, golden kubaneh layered with garlic herb butter. Bake it quickly or overnight.
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Prep Time 30 minutes
Cook Time 8 hours 55 minutes
Total Time 3 hours 40 minutes
Servings: 1 round 8-inch
Course: Breads & Rolls
Cuisine: Jewish, Yemenite
Ingredients Method Notes

Ingredients
  

Dough
  • 5¼ cups (650 g) bread flour
  • 1 tablespoon instant yeast
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 1½ cups (360 ml) lukewarm water, or as needed
Garlic herb butter
  • ⅔ cup (150 g) softened butter (or ⅓ cup olive oil for a dairy-free, parve version)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil (or chives or green onion)
  • ½ teaspoon salt

Method
 

  1. In a bowl, mix the flour, yeast, and honey. Gradually add the water while kneading, until the dough comes together.
  2. Add the salt and knead for about 10 minutes, until the dough is soft and elastic.
  3. Cover and let rise for about 1½ hours, until doubled in size.
  4. Meanwhile, mix all the garlic herb butter ingredients in a small bowl until evenly combined.
  5. Divide the dough into 6 balls. Flatten each ball into a thin sheet and spread with a generous layer of the butter.
  6. Roll each sheet into a spiral and arrange them side by side in a greased 8-inch (20 cm) round pan.
  7. Cover and let rise again for about 45 minutes.
  8. Bake with the lid on in an oven preheated to 350°F (180°C) for about 45 minutes. (For an overnight bake: 6–8 hours at 210°F / 100°C.)
  9. Remove the lid and bake another 10 minutes, until the kubaneh is deep golden.

Notes

Serving: Perfect with grated tomatoes, tahini, schug, and hard-boiled eggs.
Tips
  • Be generous with the butter. The layers are what make kubaneh special.
  • You need a pan with a tight-fitting lid. If yours doesn't have one, cover tightly with foil.
  • The overnight bake at a low temperature gives a darker, more traditional result.
Substitutions
  • Butter → ⅓ cup olive oil for a parve (dairy-free) version.
  • Basil → chives or green onion.
  • Schug → any spicy green chili sauce.