We are in the home stretch of this month’s mega marathon and with two difficult letters left, it will be very interesting to see what everyone came up with. So for the letter Y, I made this gorgeous Yemeni Kubaneh from Yemen. It is probably one of the prettiest bread I have ever baked (next comes this Rajasthani beauty Khoba Roti).Initially I had an Ethiopian honey milk bread called Yemarina Yewotet Dabo planned for the day. But then I saw the recipe for this Yemeni Kubaneh on Food52 site and I just had to make it. It looked great and the name of the dish was not that much of a tongue twister.This bread needs a little more time and patience to make than regular breads. The good news is that the dough is a pleasure to work with – it’s soft and very pliable. The dough does not have any fat in it, but butter is worked into it while making the swirls. I wish I had taken a video of how to make the swirls, but I was shorthanded at home and I don’t have a tripod to mount the camera. Actually if you know how to make Indian breads, making this bread will be a piece of cake. Once the dough has risen (2 times), the dough balls are buttered generously, then rolled out into very thin squares. The butter helps in rolling out the dough very thin without tearing. The square is then folded into a simple 3-fold and then rolled into a cylinder. The cylinder is then cut in half crosswise to reveal the curlicue inside.Once the bread is baked, the tops of the swirls get crispy while the bottom (or the inside of the bread) is buttery and soft. I loved this interesting contrast difference in texture. This bread is great to serve as is or with some jam. It stays fresh wrapped tight for up to 3 days at room temperature, freeze for longer storage.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75. [inlinkz_linkup id=693913 mode=1]
