Afghani roht(sweet bread)

This recipe is so special! It’s a friend’s family recipes, and you all know how much I cherish family recipes. I love exploring cuisines, and recently realized I don’t know much about Afghani food. I mean, we’re in the same region so our food draws lots of similarities, but I wanted to get to the bottom of it, Evolving Traditions style, and get some authentic, true Afghani recipes.

A friend of mine form College, Mujtaba, happens to be back in his hometown Kabul, so I reached out to him and he sent me detailed recipes and videos that his sister made of some of their family favorites. I can’t wait to share the treasure of recipes I was sent, but this one is my favorite. Afghani Rote, or sweet naan. Similar to Sheermaal, but just different enough to stand out and make a permanent place in my kitchen! The recipe is simple, with most ingredients being staples in your home. Let’s get into this family recipe!

Here’s what you’ll need for 4 rote. You can easily half the recipe:

2 eggs

1/2 cup oil

1/2 cup yogurt

1/2 cup sugar

3 cups flour (you may need a little more)

1/2 tsp crushed cardamom seeds

1/2 tsp baking powder

1 heaping tsp yeast

1/2 tsp salt

sesame seeds and kalongi to sprinkle

You can easily mix this by hand, no need for a stand mixer.

Start off by mixing together the eggs, oil and yogurt. Add the sugar and mix until combined. In a small bowl mix the flour, yeast, salt, and cardamom seeds.

Add to the egg mixture in two batches. Knead the dough until combined. If the dough is too runny or sticky add a little more flour as needed. Knead until the dough is smooth, then rest the dough in a greased bowl for 30 minutes. The dough should be a little sticky, but still easy to handle. Preheat your oven to 415 F.

Divide the dough into 4 portions, and roll each portion out into a circle. You can cut any design into the dough, I did a snowflake design. Brush the root with a little oil, then sprinkle over with a mixture of sesame seeds and kalongi (nigella seeds) and lightly press them into the dough. Transfer the Roht onto a greased baking dish and bake for 20-25 minutes, or until the dough is cooked through and golden brown. Cut into slices and serve warm.

It goes great with chai, coffee or kehva. Enjoy!

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