Flavors of Africa influence traditional cooking in the Arabian nation of Yemen. Yemeni bread comes in many forms, but one of the most famous is Kubaneh, or a variation of Jachnun bread which is baked at very low temperatures overnight, then eaten for breakfast with eggs or spicy tomato puree as an accompaniment. Another popular Yemeni bread is Lahuh, sometimes called Lechuch, which is a pan-fried bread resembling a large crumpet.
Instructions
Kubaneh
1. Combine 1/3 cup of lukewarm water with 2 ½ teaspoons of yeast and 1 teaspoon of sugar in a cup. Stir to combine and let sit for 10 minutes until the mixture becomes foamy on top.
2. Add 3/4 cup of very hot water with 5 ½ tablespoons of sugar, 4 ounces of butter and 1 ½ teaspoons of salt to the mixing bowl and stir to combine. Add the yeast mixture and combine. Add 3 cups of flour and combine.
3. Lightly flour a work surface and turn out the dough then knead for 10 minutes. If the dough is sticky, work in some extra flour before turning it out onto the work surface.
4. Oil a clean mixing bowl lightly then place the kneaded dough inside and leave for one hour, covered with a clean dish towel. Punch the dough down after one hour, then set aside for another hour to rise. Leave around 3 ounces of butter out at this time so that it becomes soft by the time the dough has risen.
5. Divide the dough into eight pieces. Roll a portion out into a rectangle around 1/8 inch thick. Spread with a thin layer of softened butter then roll up the rectangle. Flatten the roll by pressing it down with your palm or knuckles then roll it up a second time; place in an oiled casserole or baking dish so that the spiral roll is visible. Repeat with remaining portions of dough and place them so that they touch each other in the casserole dish. Place any remaining butter on top.
6. Bake in a preheated oven at 225 degrees F for three hours. Turn out the bread, which should be golden brown, then replace it in the upside down. Turn the oven down to 200 degrees F and bake overnight. Kubaneh bread should be served warm, with honey or you can bake eggs with the bread and serve them alongside with spicy tomato puree.
Lahuh
7. Combine 35 ounces of flour with 50 ounces of water, 2 tablespoons of yeast and sugar and 1 teaspoon of salt. Mix to form a thick batter. Let the batter sit for an hour to prove.
8. Lightly grease the skillet and place on a low heat. Scoop enough batter into the still-cool skillet so that there is around ¼ inch of batter over the entire pan.
9. Fry on a medium heat until almost all the batter is cooked and bubbles have formed over the surface of the bread. Flip the bread then cook for an additional couple of minutes to brown the other side. Repeat with remaining mixture, letting the pan cool down in between. This bread can be enjoyed with sweet accompaniments like preserves or honey, or with Yemeni eggplant dip or tahini.
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