Afghan Sweet Bread (Roht) The Best Recipes

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Afghan Sweet Bread (Roht)

"Although roht is technically a candy bread, in my family it's miles made extra like a cookie. This is my aunt's recipe, which is quite simple and easy. Enjoy with tea."

Ingredients :

3 cups all-reason flour, plus greater for dusting
1 half of teaspoons baking powder
1 half teaspoons floor cardamom
1 pinch salt
2 eggs
1 cup unsalted butter, softened
1 cup white sugar
1 teaspoon nigella seeds (non-obligatory)

Instructions :

Prep : 20M	Cook : 10M	Ready in : 40M

Preheat oven to 375 ranges F (one hundred ninety ranges C). Grease one 11x13-inch square baking dish.
Whisk flour, baking powder, cardamom, and salt together in a bowl.
Whisk eggs collectively in a small bowl. Discard 1/4 of the egg mixture. Combine closing egg combination, butter, and sugar in a huge bowl; beat with an electric powered mixer on medium pace till smooth, approximately 3 mins. Fold the flour combination into the egg aggregate slowly. Beat in brief on low pace just until dough comes together.
Transfer dough to the baking dish. Dust your fingers with flour and pat dough into a fair layer about three/four-inch thick. Prick dough in numerous places with a fork and sprinkle the nigella seeds calmly on pinnacle.
Bake within the preheated oven until gently golden, 20 to 25 minutes. Remove from the oven and run a knife around the rims to loosen it from the pan; cut roht into squares while nevertheless warm. Let cool.

Notes :

Nigella seeds are small, black seeds that have a nutty, moderate onion taste. Also referred to as "Kalonji," they're used as a spice in Asian cooking.
Nutrition information for this recipe includes the full quantity of egg. The actual quantity of egg ate up will vary.
Reynolds® Aluminum foil can be used to keep food wet, cook dinner it evenly, and make clean-up less difficult.

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