Kubaneh

These Yemini Kubaneh were the first item I tried from Uri Scheft’s book “Breaking Breads.” I was completely intrigued by the recipe, as rolling them used a technique I have never heard of before. You stretch the dough out with butter on your hands until it’s thin enough to see the counter through it and then roll it up.

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This project also celebrated me returning to baking using live yeast. This will be made again in our house, as they were delicate, buttery, yeasty and wonderful.

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