Kubaneh

Ingredients

• 3.5 cups all-purpose flour
• 1.5 teaspoons instant yeast
• 1.5 teaspoons kosher salt
• 1.25 cups warm water
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, melted
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup water

Instructions

1. 1

   Combine 3.5 cups all-purpose flour, 1.5 teaspoons instant yeast, and 1.5 teaspoons kosher salt in a large mixing bowl, whisking together to distribute the yeast evenly throughout the flour.

2. 2

   Pour in 1.25 cups warm water (around 110°F) and 3 tablespoons melted unsalted butter. Stir with a wooden spoon until the mixture comes together into a shaggy, sticky dough — all the flour should be incorporated, but the dough will feel wet and loose.

3. 3

   Let the dough rest at room temperature for 20 minutes — this autolyse allows the flour to fully hydrate and makes the dough easier to handle.

4. 4

   Transfer the dough to a lightly floured work surface and knead it gently for 8–10 minutes. It will start sticky and shaggy but will gradually become smoother and slightly less sticky. You're looking for a dough that's soft, supple, and just barely tacky to the touch.

5. 5

   Roll the dough into a loose ball, return it to a lightly oiled bowl, cover with a damp kitchen towel, and let it proof at room temperature for 45 minutes to 1 hour, until it increases in size by about 50% and pokes gently spring back slowly.

6. 6

   While the dough rises, prepare your filling spice blend: whisk together 2 teaspoons ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 1 teaspoon kosher salt, and 0.25 teaspoon black pepper in a small bowl. Set aside.

7. 7

   Once the dough has proofed, gently turn it out onto a lightly floured work surface — do not punch it down aggressively; you want to preserve the air you've developed. Using your hands, gently stretch and shape the dough into a 12 × 14-inch rectangle, working slowly and letting gravity help.

8. 8

   Brush 4 tablespoons melted unsalted butter all over the dough surface, leaving a 1-inch border around the edges. Sprinkle the spice blend evenly across the buttered surface.

9. 9

   Starting from the long edge closest to you, tightly roll the dough into a log. As you roll, you're creating the spirals that will caramelize beautifully as the kubaneh bakes. Once rolled, gently coil the entire log into a tight spiral by tucking one end around and then wrapping the rest around itself in a snail shape.

10. 10

    Lightly oil or butter a 10-inch round cast iron skillet or baking dish. Carefully transfer the coiled dough spiral into the skillet, nestling it seam-side down so the spiral is compact. It should fill the skillet with little room between the coil and the edges.

11. 11

    Pour 0.5 cup water around the base of the spiral (not over top) — the moisture will create steam and help the bread stay moist during the long, slow bake.

12. 12

    Cover the skillet tightly with aluminum foil or a lid. If baking the next morning for Shabbat, refrigerate overnight, or bake immediately: place in a cold oven, set it to 250°F, and bake covered for 6–7 hours. The slow, gentle heat will caramelize the butter and spices into a rich, syrupy glaze while the bread becomes tender and pulls apart in soft layers.

13. 13

    After 6–7 hours of baking, the kubaneh should be deeply golden to mahogany brown on top and the water should be mostly absorbed into the bread. Remove the foil and bake uncovered for another 15–20 minutes if you prefer a slightly crisper exterior.

14. 14

    Let the kubaneh rest in the skillet for 5 minutes before serving — this allows the layers to set slightly so they don't fall apart when you pull them apart by hand. Serve warm from the skillet, pulling apart the spiral layers and drizzling any caramelized spiced butter from the bottom over each piece.

Tools you’ll need

• large mixing bowl
• wooden spoon
• damp kitchen towel
• work surface
• lightly oiled bowl
• small mixing bowl
• whisk
• 10-inch round cast iron skillet
• aluminum foil or skillet lid
• instant-read thermometer (optional, for water temperature)

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