Afghan Sweet Bread (Roht)

Although roht is technically a sweet bread, in my family it is made more like a cookie. This is my aunt’s recipe, which is very simple and easy. Enjoy with tea.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.

Step: 2

Whisk flour, baking powder, cardamom, and salt together in a bowl.

Step: 3

Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.

Step: 4

Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.

Step: 5

Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

Per Serving: 393 calories; protein 5.4g; carbohydrates 49.1g; fat 19.8g; cholesterol 86mg; sodium 87.1mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.