Rote Afghani Recipes

ROTE AFGHANI

Rote Afghani image

Rote is a slightly sweet bread, usually made in the form of a circle and enjoyed with tea. Many Afghans like it for a snack or some use it in a ceremony when a newborn baby turns 40 days old.

Provided by farhat hasan

Categories Breads

Time 45m

Yield 2 breads, 10 serving(s)

Number Of Ingredients 9

Ingredients

5 1/4 cups flour
1 (8 ounce) package quick-rising yeast
1 1/2 cups sugar
1/4 teaspoon cardamom
3/4 cup vegetable oil
3/4 cup warm water
1 egg yolk
1 tablespoon yogurt
2 teaspoons baking powder

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.

Nutrition Facts : Calories 573.4, Fat 18.5, SaturatedFat 2.5, Cholesterol 19.1, Sodium 87.1, Carbohydrate 89.2, Fiber 6.6, Sugar 30.2, Protein 15.8

AFGHAN SWEET BREAD (ROHT)

Afghan Sweet Bread (Roht) image

Although roht is technically a sweet bread, in my family it is made more like a cookie. This is my aunt's recipe, which is very simple and easy. Enjoy with tea.

Provided by sarabear

Categories Bread Quick Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour, plus more for dusting
1 ½ teaspoons baking powder
1 ½ teaspoons ground cardamom
1 pinch salt
2 eggs
1 cup unsalted butter, softened
1 cup white sugar
1 teaspoon nigella seeds

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.

Nutrition Facts : Calories 393 calories, Carbohydrate 49.1 g, Cholesterol 86 mg, Fat 19.8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 12 g, Sodium 87.1 mg, Sugar 20.2 g

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