Grandma Ossie's Gluten Free Yemenite Kubaneh Bread Recipe
Kubaneh is a Yemenite bread cooked traditionally with hard boiled eggs and is served with a spicy tomato salsa. My husband's grandma used to make her own kubaneh every Shabbat. She prepared the dough on Friday evening and cooked it in the oven on a low temperature overnight. Her children and grandchildren kids woke up to the delicious buttery smell of Kubaneh for breakfast every Saturday morning. The secret ingredient? Black cumin seeds! You can find them at a specialty Indian or Middle Eastern store.
1/3 cup sugar
4 cups Blends by Orly Manhattan Blend
1 tablespoons dry yeast
1/2 tablespoons fine salt
2 cups lukewarm water
3 Tbsp black cumin seeds (optional)
6-7 tablespoons butter or margarine
1 tablespoon oil
Mix: In the bowl of a stand mixer with the paddle attachment, cover the yeast with 1 cup lukewarm water and let sit for 5 minutes. Add the sugar, Manhattan Blend and salt to the bowl. Mix on low speed for 2 minutes and then add the remaining 1 cup water and increase to medium-high speed. Mix until the dough is smooth and without lumps. Finally, add the black cumin seeds and mix for another few seconds, until seeds are dispersed throughout the dough. The dough should be soft and sticky.
Proof: Cover the bowl with a towel and let rest in a warm area for 30-45 minutes. You can let it rise in your oven set to warming mode (about 100 degrees F).
Bake: Coat the bottom of a tall ovenproof aluminum pot with oil. The pot should be 2.5 quart, 7.5” wide. Turn the oven to 200 degrees F. Melt butter or margarine in a bowl and coat your hands with the butter. Divide the dough into 6 balls and roll each one in the melted butter or margarine. The butter coating on your hands and on the dough will make it easier to shape the dough into a ball. Arrange the dough balls in a circle inside the pot. Cover the pot tightly with foil and transfer to the oven. In a separate ovenproof pot cover the eggs with water. Transfer to the oven for the night or add washed eggs to kubaneh dish and bake together. Bake the kubaneh for 6 hours or keep in the oven overnight. Remove from the oven early morning and enjoy your breakfast! Best dipped in tomato salsa!