Photo credit Lior Mashiach
Prep Cook Yield Ready In
2 hours 8 hours 4-6 10 hours

How to Make Buttery, Yemenite Kubaneh Bread

The most decadent and dippable bread for Shabbat morning.

Kubaneh is a uniquely Yemenite Jewish bread that is traditionally slowly baked in a tall, round pan overnight, from Friday to Saturday, to enjoy on Shabbat morning. Yemenite Jewish immigrants brought it to Israel, where it has gained considerable popularity. Its flaky, buttery, pull-apart texture makes it irresistible. It’s typically eaten with a simple grated tomato dip and slow-cooked eggs that are often cooked right on top of the bread in the same pan.

Click here to watch a video tutorial from Lior on making this beautiful bread.


  • ½ cup water
  • 4 ½ cups all-purpose flour
  • 1 ¾ tsp dry yeast
  • ⅓ cup granulated sugar
  • 2 tsp salt
  • 2 large eggs + 3 egg yolks
  • ¼ cup olive oil
  • 1 cup + 1 Tbsp unsalted butter (17 Tbsp), at room temperature


  1. Place the water, flour, yeast, sugar, salt, eggs and egg yolks in the bowl of a stand mixer fitted with the dough hook. Mix on a low speed for about 1 minute, until dough forms. 
  2.  Increase the speed to medium low and knead for 5-7 minutes until it forms a smooth, soft dough. Add the olive oil and knead until it’s fully incorporated into the dough. 
  3. Shape the dough into a ball and place in a lightly greased bowl. Cover with a towel or a loose plastic wrap and let rise for 30 minutes at room temperature. 
  4.  Punch down the dough, cover and let rise for another 30 minutes. 
  5. Grease an 8 inch cake pan (you can also use a springform pan or special, tall kubaneh pan)  generously with butter. 
  6. Divide the dough into 8 equal pieces, roll into balls and place on a greased plate. Brush the dough balls with butter and cover loosely with plastic wrap. Let rest for 10 minutes.
  7.  Grease your hands and the work surface with a spoonful of butter. Using your hands, press, flatten and stretch a dough ball into a large square as thin as you possibly can, without tearing it.
  8. Fold the left and right sides of the dough in towards the center, creating a letter fold. Roll the dough all the way up from a short side to create a swirled cylinder. Repeat this with the remaining dough balls. 
  9.  Using a sharp knife, cut each cylinder in half across the middle so it forms two tall swirls (they will look a little like taller cinnamon rolls). Place each piece in a single layer in the kubaneh pan, cut side facing up. Continue until the pan is full and you’ve used all the dough. 
  10.  Brush some butter on top of the unbaked kubaneh, cover and let rise at room temperature for 1 hour. 
  11.  Preheat the oven to 220 degrees F. Cover the kubaneh with aluminum foil, making sure to leave the top loose, since the dough will continue to rise while baking.
  12. Bake for 8–10 hours. Every 2 hours or so, brush the kubaneh with 1–2 tablespoons of butter.
  13. Release the kubaneh from the pan and place on a cooling rack. 

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