- 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.
- 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 1˝ 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.