Yemenite Shabbat Bread

Kubaneh is a slow-cooked bread that is commonly prepared the day before Shabbat, cooked overnight, and served on the Sabbath morning. It can be baked in any casserole dish, or deep baking dish with a tight cover. It is often served with hard-boiled egg and fresh grated tomatoes.


6 cups all-purpose flour (can be replaced with whole-wheat flour)
½ cup sugar
2 packages of dry yeast
1 table spoon salt
½ cup oil
2½ cup water


Mix all the ingredients together in a bowl, knead it properly, and make dough. Spread oil on a board, put the dough on the board, spread properly 1/4 cup oil on the dough, and knead it properly until the dough is smooth and elastic. Prepare a ball shape from the dough. Spread ¼ cup oil inside a Kubaneh pot, put the dough inside the baking dish, cover the dish and let it rise until it is half of the pot size. Preheat the oven to 200 F. Bake all night until it turns brown.