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morkeisar
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Kubaneh Recipe in Jachnun Pot: Easy Homemade Yemeni Bread
Learn how to make delicious traditional Yemeni Kubaneh bread, baked slowly overnight in a Jachnun pot. This recipe guides you through mixing the dough, kneading, rising, shaping, and preparing the pot with butter for a rich, fluffy, and incredibly flavorful result. Perfect for a special breakfast or Shabbat meal.
#Kubaneh
#Yemeni Bread
#Baking
#Yeast Dough
#Jachnun Pot
#Breakfast
#Traditional Recipe
#Shabbat Food
Final Kubaneh in the pot
Recipe Information
45m
Prep Time
8h
Cook Time
9h 45m
Total Time
6
Servings
Medium
Yemeni
Hebrew
Nutrition (per serving)
375
Calories
8g
Protein
52g
Carbs
14g
Fat
Risen dough in a bowl
Ingredients
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Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough being rolled and buttered
Instructions
0/8 completed
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- In a large bowl, combine the flour, dry yeast, and sugar. Mix them together until well incorporated.1m
Preview1mPreviewIn a large bowl, combine the flour, dry yeast, and sugar. Mix them together until well incorporated. - Add the warm water to the dry ingredients and begin to mix with your hands. Knead the dough vigorously for 10 minutes until it becomes smooth and elastic.10m
Preview10mPreviewAdd the warm water to the dry ingredients and begin to mix with your hands. Knead the dough vigorously for 10 minutes until it becomes smooth and elastic. - Add the salt to the dough and continue kneading for a few more minutes, ensuring the salt is fully incorporated.5m
Preview5mPreviewAdd the salt to the dough and continue kneading for a few more minutes, ensuring the salt is fully incorporated. - Transfer the kneaded dough to a lightly oiled bowl, cover it, and let it rise in a warm place for approximately one hour, or until its size doubles.1hPreview1hPreviewTransfer the kneaded dough to a lightly oiled bowl, cover it, and let it rise in a warm place for approximately one hour, or until its size doubles.
- While the dough is rising, prepare your Jachnun pot. Generously brush the entire inside surface of the pot and its lid with the soft butter.5m
Preview5mPreviewWhile the dough is rising, prepare your Jachnun pot. Generously brush the entire inside surface of the pot and its lid with the soft butter. - After the dough has risen, gently punch it down and divide it into 6 as equally sized portions as possible. Roll each portion into a smooth ball and let them rest for 10 minutes.15m
Preview15mPreviewAfter the dough has risen, gently punch it down and divide it into 6 as equally sized portions as possible. Roll each portion into a smooth ball and let them rest for 10 minutes. - Take each dough ball and roll it out into a thin rectangular shape. Brush the surface of each rectangle generously with soft butter.10mPreview10mPreviewTake each dough ball and roll it out into a thin rectangular shape. Brush the surface of each rectangle generously with soft butter.
- Carefully fold or roll the buttered dough rectangles and arrange them in the prepared Jachnun pot. Cover the pot with its lid. Bake in a very low oven (around 100°C / 210°F) for 8-12 hours, typically overnight, until golden brown and cooked through.8hPreview8hPreviewCarefully fold or roll the buttered dough rectangles and arrange them in the prepared Jachnun pot. Cover the pot with its lid. Bake in a very low oven (around 100°C / 210°F) for 8-12 hours, typically overnight, until golden brown and cooked through.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!
