Prep 30 mins
Cook 15 mins
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.
- 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
- 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.