Kubaneh, Yemeni Jewish overnight bread
A rich, buttery, pull-apart yeast bread baked low and slow until deep golden, served with grated tomato and a boiled egg.
- Time4 hrs 30
- LevelMedium
- Costabout £0.23 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, sugar and salt in a bowl. Add the water and mix to a soft, sticky dough. Knead for 8 minutes.
- 2
Cover and leave for 1 hour 30 minutes until doubled.
90 min - 3
Brush a deep, round 20 cm tin generously with butter. Divide the dough into 8 balls.
- 4
Dip each ball in melted butter and pack them snugly into the tin. Pour any remaining butter over the top.
- 5
Cover and leave for 45 minutes until puffy.
45 min - 6
Heat the oven to 150°C (130°C fan). Cover the tin tightly with foil and bake for 1 hour 15 minutes.
75 min - 7
Remove the foil and bake for 15 minutes more until deep golden brown.
15 min - 8
Serve warm, pulled apart, with grated tomato and the halved boiled egg.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.