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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Kubaneh (Yemenite Pull-Apart Bread)

Serves 8 Time 3 hours Difficulty 3/5 Ingredients 7 Steps 12
Kubaneh (Yemenite Pull-Apart Bread)

Kubaneh (Arabic: كبانة‎ ; Hebrew: כֻּבַּאנֶה‎), is a leavened bread baked in a greased pot with a tightly-sealed lid, where it cooks in its own vapors. Traditionally eaten by the Jews of Yemen on Sabbath days and holidays, the pot is usually placed in an oven (formerly a clay oven where it was laid upon dying embers or coals) shortly before nightfall where it remains until the following day, when it is eaten for the…

Ingredients

  • 1 tsp salt
  • 2½–3 cups lukewarm water (or enough for kneading dough)
  • 1 tsp dried yeast
  • 3 tsp white granulated sugar
  • 3 cups white, all-purpose wheat flour (optional: try using some sorghum flour)
  • 2 tbsp vegetable oil or other fat
  • 1 tsp black cumin (Nigella sativa; optional)

Steps

  1. Dissolve salt in lukewarm water.
  2. Sprinkle yeast over lukewarm water. Add sugar. Leave 10 min until foamy.
  3. Add yeast mixture to flour. Knead to form dough.
  4. Sit 10 min until it begins to rise.
  5. Knead again. Sit 10 min until it rises. Repeat 3 or 4 times until dough rises to top of bowl with uniform texture.
  6. Grease baking pot with vegetable oil.
  7. Divide dough into 8–10 round pieces.
  8. Place all pieces in pot, compacted together. Fill to one-third of pot capacity. Cover tightly with lid.
  9. Preheat oven to 225–280°F (107–138°C). Bake 1 hour at higher temperature or 3 hours at lower, until golden brown.
  10. Turn bread out onto plate. Flip upside down. Return to pot.
  11. Cover with lid. Bake another hour, or reduce oven to 200 F and bake overnight. If desired, remove from oven and return it only close to the Sabbath.
  12. Serve hot with clarified butter, usually with tomato salsa mixed with chopped coriander.

Notes from the original

  • During the winter months, some had a custom to add to the baking pot along with the Kubaneh a piece of the fatty-tail of sheep, in which case the bread became a meat-dish. When the bread was eaten as a dairy dish, they would pour butter over the dough portions before inserting the pot in the oven.

Source. Adapted from “Cookbook:Kubaneh (Yemenite Pull-Apart Bread)” by Wikibooks contributors, revision of 2026-04-12, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Kubaneh bread.jpg by Davidbena, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.