Kubaneh (yemenite Pull-apart Bread)

Ingredients

• 1 tsp salt
• 2½–3 cups lukewarm water
• 1 tsp yeast
• 3 tsp white granulated sugar
• 3 cups white, all-purpose wheat flour

Steps

1. Dissolve the salt in lukewarm water.
2. Sprinkle the yeast over lukewarm water.
3. Add the sugar.
4. Leave for 10 minutes until the yeast is foamy.
5. Add the yeast mixture to the flour.
6. Knead to form a dough.
7. After kneading the dough, allow it to sit 10 minutes until it begins to rise.
8. Repeat the process: turn it and knead it again.
9. Let sit 10 minutes until it rises.
10. Repeat this process 3 or 4 times until the dough rises to the top of the kneading bowl.
11. One is left with a uniform texture and consistency.
12. Grease the baking pot with the vegetable oil.
13. Divide the dough into smaller pieces (8–10 round pieces).
14. Place all dough pieces in the pot, one after the other.
15. Compact them together.
16. Fill to one-third the capacity of the baking pot.
17. Cover tightly with a lid.
18. Preheat the oven to 225–280°F (107–138°C).
19. Bake the bread for 1 hour at the higher temperature or 3 hours at the lower temperature.
20. It should be golden brown.
21. Turn the bread out onto a plate.
22. Turn the bread upside down.
23. Restore to the baking pot.
24. Cover the pot with a lid.
25. Bake another hour.
26. Or reduce the oven temperature to 200 °F.
27. Bake overnight.
28. If desired, remove from the oven.
29. Afterwards return it only close to the Sabbath.
30. Serve hot with clarified butter, usually also with tomato salsa mixed with chopped coriander.