Print
Roht
This a sweet bread from the Afghanistan kitchen taken alongside morning or evening tea.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
-
3
Cups
White Flour
-
1
teaspoon
Baking Soda
-
1
Tablespoon
powdered cardamom
-
1 and 1/2
Cup powdered Sugar
or more according to taste
-
3
Eggs
Set aside 1 egg yolk
-
3/4
Cup Oil
-
1
Cup
Milk
-
1
Teaspoon
yogurt
-
1/2
cup
cashew-nuts
-
1/2
cup
chopped walnuts
-
1
teaspoon
of nigella seeds
Preparation
-
Whisk the eggs with 1 cup sugar .
-
Add cardamom powder and whisk again.
-
Add oil and yogurt and beat till a bit frothy.add the chopped walnuts and cashew nuts at this stage.
-
Mix flour and baking powder.
-
Add flour to this egg mixture in batches and gradually in batches and mix to form a soft sticky dough.
-
Place this dough on a baking dish to form a oval shape .Sprinkle some nigella seeds on top
-
bake this dough for about 45 to 50 minutes at 170 degrees till the outer cover gets crispy and a fork comes out clean when pricked.
-
Mix the yolk of one egg with 1 tbsp of milk and brush on the top of roat and bake for another 5 minutes.it will give the bread a shiny top.