Afghan Sweet Bread / Roht

Roht (sometimes also spelled Roat, Rote, or Root) is a slightly sweetened Afghan bread/cake. It is drier in texture when compared to other dessert or snack breads, because it is meant to be enjoyed alongside a cup of tea.

My mom is a huge fan of Roht, and she is the inspiration behind this recipe. I have beautiful memories of her Afghan friends dropping by with freshly baked loaves. Some would make theirs with wheat flour as opposed to all-purpose; some were slightly less sweet or less moist. Some aunties would top theirs with nigella seeds, while some made intricate patterns using a fork.

I took into account all of the components that my mom likes (all-purpose flour, slightly more moisture and sweetness), and after a lot of trial and error, I can proudly say that my search has come to an end. I hope this recipe brings as much joy to you and your loved ones as much as it does to mine ❤️

5 from 2 votes

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Afghan Sweet Bread / Roht

Course Tea Time

Cuisine Afghan

Keyword Afghan, Bread, Tea Time

Servings 12 Servings

Ingredients

• ½ cup whole milk, lukewarm
• 1 teaspoon yeast
• ½ cup neutral flavored oil
• 2 tablespoons full-fat yogurt
• 1 large egg, whisked
• 2 cups all-purpose flour
• ⅔ cup granulated sugar
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• ½ teaspoon sesame seeds
• ½ teaspoon nigella seeds

Instructions

1. In a large bowl, whisk together lukewarm milk and yeast. Set it aside for 5 minutes (the mixture should become foamy).

2. Add oil, yogurt, and egg to the milk mixture and mix well. Add flour, sugar, cardamom, and baking powder. Knead the mixture together until a smooth dough is formed, about 10 minutes.

3. Transfer the dough to an oiled bowl, cover, and set aside for one hour.

4. Preheat oven to 350°F and set aside an aluminum foil lined 9×13-inch pan (or two 9-inch round pans) brushed with oil.

5. Using oiled hands, gently transfer the dough to the prepared pan and spread it out evenly to the edges. The dough should be approximately ¼-inch thick. Use a fork to prick holes over the surface, and sprinkle with sesame and nigella seeds. Gently pat down the seeds.

6. Bake the Roht until golden brown, about 25 to 30 minutes. Cool completely. Slice and store in an airtight container at room temperature.