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Kubaneh - Yemeni Overnight Bread Rolls Recipe

Course Breads
Cuisine Yemeni
Servings 1 Bread


  • Maida / All Purpose Flour - 2 cups
  • Sugar-1 tbs
  • Instant Yeast-1 tsp
  • Salt - 1 1/4 tsp
  • Water - 2/3 cup
  • Butter - 1/2 cupĀ 


  • In a bowl, mix together flour, sugar, salt and yeast.
  • Add water and mix to form a sticky dough.
  • Knead the dough on counter for ten minutes until smooth and elastic.
  • Place it in an oiled bowl, cover with cling film and set aside for 1 hour or until double in volume.
  • Now punch down the dough and divide it into 8 equal portions.
  • Roll each portion into a tight ball and place them on the counter.
  • Cover with cling film and let it rest for 15 minutes.
  • Apply butter on both sides of the ball and start stretching it. Stretch it as thin as possible with the help of butter.
  • A small hole here and there is not a proble.
  • Once the ball is stretched thin, fold it like a letter to make a long rectangle.
  • Starting from one edge, roll it into a tight cylinder.
  • Now slice the cylinder into two.
  • Grease an 8" springform tin with butter and place the rolls cut side up.
  • Repeat it with the remaining seven rounds.
  • Once the tin is filled with the rolls, cover it with cling film and set aside for 30 - 45 minutes.
  • Now melt a tablespoon of butter and apply on top of the rolls.
  • Preheat oven to its lowest temperature setting.
  • Cover the spring form tin with an aluminium foil both on top and the bottom.
  • Bake the rolls for 8 - 10 hours or until nicely browned.
  • Allow it to cool in the pan itself.
  • Serve it with a spicy side.