• 1 tablespoon dry yeast
• 1½ cups lukewarm water
• 1 tablespoon sugar
• 4 cups flour
• 2 tablespoons salt
• ½ cup vegetable oil

1. Proof the yeast in the water with the sugar. Pour the yeast mixture into the flour mixed with the salt. Knead well. cover with a towel and let rise about 3 hours.
2. Pour oil into a heavy Dutch oven pot over very low heat. Put the dough into the pan (not Pyrex). Stretch, pat down, and cook, covered, for 1½ hours, turning the kubbanah after about 1 hour, or when the top is done enough to turn. Serve hot dipped in soup or hot sauce

You can cook it slowly overnight on the top of the stove.