Rote Afghani

Recipe by farhat hasan
READY IN: 45mins
SERVES: 10
YIELD: 2 breads
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.