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Parve
Medium
20 Hours
Diets 
Recipe by Esther Shor via Danielle Renov, as seen on Breaking Bread.
1 kilo of yeast flour (this is flour with yeast, not self-rising flour, see note for alternatives)
1/2 cup neutral oil plus 1 to 2 additional tablespoons
1/3 cup sugar
2 and 1/2 to 3 cups lukewarm water
In the bowl of a stand mixer fitted with the paddle attachment, add all the ingredients. Turn mixer on low and gradually increase speed to medium. Knead for about 10 minutes.
Move dough to a large bowl and pour additional oil over the top. Cover the bowl tightly with saran wrap and let rise for two to three hours.
After two to three hours, preheat your oven to 100 degrees Celsius (212 degrees Fahrenheit) and lightly grease your kubana pot (you can use any pot you have just make sure it has a lid). Cut the dough gently into six to eight balls (eyeball this) and place balls into the pot side by side. Cover the pot and place in the oven for 16 to 18 hours. After all those hours, the dough should be a deep caramel color and taste and smell irresistible.
Serve with Hilbe or any dips you have and enjoy!!
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