Best 3 Afghan Sweet Bread Roht Recipes

AFGHAN SWEET BREAD (ROHT)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
• Whisk flour, baking powder, cardamom, and salt together in a bowl.
• 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.
• 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.
• 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.

SIMPLE AFGHAN SWEET BREAD (ROHT)

Steps:

• All ingredients ready? Let's begin!
• In the bowl of a stand mixer, combine the flours, baking powder, cardamom, sugar, yeast, and salt using the whisk attachment. Or, mix by hand.
• Switch out the whisk attachment for the dough hook attachment. Add the eggs and yogurt to the dry ingredients and mix to combine. Drizzle in the oil while the mixer is running. Keep kneading until the dough is smooth and comes together into a slightly sticky ball. Add a little more all-purpose flour if the dough is too wet. You can also knead the dough by hand if you don't have a stand mixer.
• Take a large clean bowl and lightly oil it.
• Gather the dough and place it in the oiled bowl.
• Cover the bowl with a clean kitchen towel and place it in a draft-free space, such as a turned-off oven or microwave. Allow the dough to rest and rise for approximately 1 hour or until it doubles in size.
• Divide the dough into 2 equal balls. Place 2 sheets of parchment paper, cut to fit 2 sheet pans, on a flat work surface. Lightly flour the parchment and place a ball of dough on each.
• Roll or press the balls into 2 circles that are about 1/4-inch thick. Transfer the parchment paper and dough to 2 sheet pans.
• Preheat the oven to 420°F.
• While the oven is preheating, poke the dough about 20 times with the tines of a fork. Or, you can score the dough to make various designs to your liking. Brush the dough lightly with oil.
• Sprinkle the white and black sesame seeds over the rounds of dough.
• Place the pans in the oven and bake for 20 to 25 minutes until golden brown and cooked through.
• Transfer the breads to a clean cutting board. Slice into 6 or 8 wedges and serve while warm.

ROTE AFGHANI

Steps:

• Preheat the oven to 425 degrees (Fahrenheit) or 218 Celsius.
• To one bowl: Mix flour with baking powder Add quick rise yeast and Add cardamom and mix very well.
• In a small saucepan, gently warm Do not burn the oil, only make it warm, and add the oil to the flour mixture.
• Heat warm water and gradually add, while stirring to the mixture.
• Incorporate all the ingredients very well, and then addegg yolk and yogurt.
• Knead the dough until it is soft for 3-5 minutes and then place it in a bowl, covered, to rest for 10 minutes.
• After 10 minutes, roll out 2 rounds that are about 3/4 inches thick. I find it is best to roll these out in an oven proof pan that is pre-greased with a non-stick cooking spray. Do not be afraid to use clean hands to help shape the rote.
• Also make sure to measure the oil and the water correctly otherwise your rote will be dry and crumbly.
• Once in the pan, prick all over the dough with with a fork and sprinkle a handful of sia dona and sesame seeds if you like them.
• Place the baking pans on a slightly greased baking tray side by side and bake for about 12-15 minutes (depending on the strength of your oven) until the rote has risen slightly and is golden brown.
• When the baking is finished, wrap completely in a clean kitchen cloth or a plastic bag to stop the rote from drying out too much.
• The rote is best eaten with tea, and will become harder and dryer depending on storage conditions. Since this is made with no preservatives, it should be eaten in 3-5 days.