Sweet Bread

Roht

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Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

Parwana

Parwana

By Durkhanai Ayubi

Published 2020

  • About

In Afghanistan, this popular sweet bread is made for birthday and engagement parties. People would make the roht dough at home and send it with one of the children in the family to the local bakery where the daash waan, or baker, would roll and intricately decorate the roht before baking it perfectly in a special oven. It would be picked up a couple of hours later and taken home to cut and enjoy as part of the celebratory spread.

Ingredients

  • 170 ml ( cup) lukewarm milk
  • 2 large eggs
  • 125 ml (½ cup) sunflower oil
  • 300 g (2 cups) self-raising flour
  • 300 g (2 cups) wholemeal (whole-wheat) plain flour
  • 330 g ( cups) caster (superfine) sugar
  • 2 teaspoons ground cardamom
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons milk powder
  • 1 teaspoon white poppy seeds
  • 1 teaspoon black poppy seeds

Method

Whisk together the milk, eggs and oil in a bowl. Place the remaining ingredients, except the poppy seeds, in a separate bowl with ¼ teaspoon salt and whisk to combine.

In the centre of the dry ingredients, create a well with your hand and gradually add the wet ingredients to the well, mixing by hand to combine until a soft, sticky dough forms.

Lightly dust the workbench with flour and turn out the dough onto the bench. Lightly and quickly knead the dough for 2 minutes, or until soft and elastic. Place it in a clean bowl, cover with a tea towel and set aside for 10 minutes to rest. Meanwhile, preheat the oven to 180°C (350°F) and line two baking trays with non-stick baking paper.

Once the dough is rested, divide it in two and use your hands to spread and flatten each portion on each tray into a rough circle about 20 cm (8 in) in diameter with an even thickness. Sprinkle the poppy seeds on top, then place the trays in the oven and bake the roht for 25–30 minutes, or until golden brown.

Transfer to a wire rack to cool completely before cutting into wedges to serve. Roht will keep for 2–3 days stored in an airtight container.