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.


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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