A traditional Yemeni bread that will fill the house with the yeasty smells of fresh bread and butter

The traditional kobana is baked all night at a very low temperature (200 degrees), and ghee (refined butter) is used. I made a quicker variation that requires about an hour and a half of baking.

Ingredients:

• 500g flour
• 1 tbsp dry yeast
• 1/2 tbsp salt
• 2 tbsp sugar
• 2 tbsp honey / date molasses
• 1/4 cup oil
• 1 1/2 cups water

For Spreading:

• 100g soft butter
• Nigella seeds

Instructions:

Preparing the dough:

1. Sift flour into a bowl and add yeast, salt, sugar, and date molasses. Mix briefly
2. Add oil and water, then knead on medium speed for about 10 minutes until smooth and elastic
3. Transfer to a lightly oiled bowl, cover with cling film, and let it rise until doubled in size

Making the bread:

1. Lightly oil the work surface and divide the dough into 6 equal parts. Roll each into a ball, coat with oil, cover with cling film, and let rest for 10-15 minutes
2. Grease a pot with butter
3. Roll out one dough ball into a rectangle, stretch the edges, and spread a thin layer of softened butter. Roll into a log, cut in half, and place in the pot. Sprinkle with Nigella seeds
4. Cover with plastic wrap and let rise for about an hour and a half
5. Preheat oven to 300°F. Brush the dough surface with melted butter
6. Cover the pot and bake for 1.5 hours. Remove the lid, brush with more butter, and bake uncovered for 10 minutes until browned

Enjoy this freshly baked bread!