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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 9x13-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.