Kubaneh (Yemeni Buttery Pull-Apart Bread)
Inspired by techniques from NYT Cooking.
Thin buttered sheets of dough rolled into coils, packed into a lidded pot and baked long and slow until deeply browned.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, yeast, sugar and salt with the water and knead 10 min until smooth and very stretchy.
- 2
Rise. Cover and leave about 1 h until doubled. Butter the pot well.
- 3
Stretch. Divide into 8 balls. Smear the worktop with butter, then press and stretch each ball into a very thin sheet, spread with soft butter, fold the sides in and roll up into a rope.
- 4
Coil. Curl each rope into a snail and set them snugly in the pot; cover and leave 45 min until puffy. Heat the oven to 180 °C (160 °C fan).
- 5
Bake. Bake with the lid on 40 min, then lower to 120 °C (100 °C fan) and bake 2-3 h more until deep mahogany brown underneath.
- 6
Serve. Turn out and serve warm; pull the coils apart by hand.
Storage
Best warm on the day; rewarm wrapped in foil. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer
- 20 cm ovenproof pot with lid
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 353 kcal |
| Protein | 8 g |
| Carbohydrate | 48.8 g |
| of which sugars | 3.3 g |
| of which free sugars | 3.1 g |
| Fat | 13.8 g |
| of which saturates | 8.2 g |
| Fibre | 1.7 g |
| Salt | 1.1 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
