Roht

Prep time: 20 mins (plus 1 hr rising) Cook time: 35 mins Total time: 1 hr 55 mins Servings: 10 servings Country of origin: Afghanistan Description: Roht is a dense, sweet cardamom bread with a scored pattern, brushed with butter and sprinkled with nigella seeds. Presentation: Cut into thick wedges and served warm alongside tea. Ingredients: 4 cups all-purpose flour 1 cup granulated sugar 1 cup warm milk 1/2 cup melted butter 1 tbsp active dry yeast 1 tbsp ground cardamom 1 tbsp black nigella seeds Step-by-step directions: Dissolve yeast and 1 tsp sugar in warm milk; rest 10 minutes until foamy. Mix flour, remaining sugar, and ground cardamom in a large bowl. Pour yeast mixture and melted butter into flour, kneading into a firm dough. Cover dough and let rise in a warm spot for 1 hour. Shape dough into a large round flat disc on a parchment-lined baking tray, score decorative crosshatch lines on top, and sprinkle with nigella seeds. Bake at 350°F (175°C) for 30-35 minutes until golden brown. Optional variations: Brush crust with egg wash before baking for a glossy finish. Cooking tips: Check dough temperature of milk; it should feel lukewarm so yeast activates properly. Nutrition facts:

• Calories: 280 kcal

• Fat: 9g

• Carbohydrates: 44g

• Protein: 6g