This classic Afghan sweet bread, known as Roht, is a staple in our culture. Fragrant and flavorful, weaving a tale of tradition and sweetness. Join us in celebrating the rich culinary heritage of Afghanistan, one delicious slice at a time.
No family gathering is complete without Chai and Roht at the end. This classic Afghan sweet bread is a staple in our culture. Fluffy, fragrant, and flavorful, using only the best ingredients from Ariana Sweets to ensure its authentic taste.
Want to make the most delicious Roht? Follow this process!
Roht is a beloved Afghan sweet bread, cherished for its fluffy texture and fragrant aroma. Its delightful blend of cardamom and rich butter makes each bite a flavorful experience. Traditionally enjoyed with a warm cup of chai, Roht is a symbol of hospitality and togetherness in Afghan culture. The use of quality ingredients like those from Ariana Sweets ensures an authentic taste that brings comfort and nostalgia to any family gathering.
This is an absolute MUST HAVE!
Tips on Making The Best Roht
Use Fresh Yeast: Ensure your yeast is fresh and active. This will help your dough rise properly and give the bread its light, fluffy texture.
Proper Resting Time: Allow the dough to rest for the full 8 hours as instructed. This long resting period enhances the flavor and texture, making the bread tender and aromatic.
Temperature Control: Preheat your oven to the exact temperature and monitor it closely. Baking at the right temperature ensures even cooking and prevents the bottom from burning.
Even Seed Distribution: When sprinkling the white poppy seeds and nigella seeds, do so evenly. This not only adds to the bread’s visual appeal but also ensures a consistent flavor in every bite.
Dampening and Covering the Dough: This helps retain moisture and creates a perfect environment for the dough to rise and develop its characteristic soft texture. So we do recommend it.
Ingredients
- 5 cups Flour
- 1 1/2 cups Sugar
- 1 tbsp Baking Powder
- 1-2 tbsp Yeast
- 1 tbsp Ground Cardamom
- 1 cup Butter (softened)
- 1 cup Milk
- 2 Eggs
- Egg Wash (1 egg and a splash of milk)
- White Poppy Seeds
- Kalonji (Nigella Seeds
Directions
Combine flour, sugar, baking powder, yeast, and cardamom.
Add the butter, milk, and eggs into the mixture.
Stir until a dough forms and shape it into a ball. Dampen the dough with water, cover it with plastic wrap and a blanket, letting it rest for 8 hours.
When ready to bake, preheat your oven to 350 degrees.
Flatten the dough to an inch thickness, use a fork to create holes all over the top, and brush it with an egg wash.
Sprinkle a mixture of white poppy seeds and nigella seeds on top.
Bake on the second-to-lowest rack until the bottom is done, then move it to the top rack for about 30 minutes.
Cut it into pieces and enjoy!
STORAGE RECOMMENDATIONS
USE AIRTIGHT CONTAINERS
Store your Roht in an airtight container at room temperature to maintain its freshness and prevent it from drying out. Make sure the container is completely sealed to keep the bread soft and flavorful.
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
Plastic Wrap
Wrap individual pieces of Roht tightly in plastic wrap before placing them in an airtight container or a resealable plastic bag. This extra layer of protection helps retain moisture and prevents the bread from becoming stale.
REFRIGERATION
If you plan to keep the Roht for more than a few days, store it in the refrigerator. Place the wrapped pieces in an airtight container to keep them fresh for up to a week. Allow the bread to come to room temperature or warm it slightly before serving.
FREEZING
For longer storage, freeze the Roht. Wrap each piece in plastic wrap and then place them in a freezer-safe bag or container. Label with the date and freeze for up to three months. Thaw at room temperature or warm in the oven before enjoying.
BreadBox
If you prefer not to refrigerate, consider using a bread box. A bread box provides a slightly ventilated environment that helps maintain the bread’s moisture while protecting it from air exposure and pests.
FREQUENTLY ASKED QUESTIONS
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You might also need to adjust the amount of liquid slightly to achieve the right dough consistency.
After the 8-hour resting period, the dough should have doubled in size and feel airy and light. If it hasn’t risen sufficiently, let it rest a bit longer in a warm environment.
Yes, you can make Roht without eggs by using egg substitutes like flaxseed meal mixed with water or a commercial egg replacer. However, the texture may be slightly different.
While Roht is traditionally made by hand, you can use a bread machine for kneading. After combining the ingredients in the bread machine, transfer the dough to a bowl for the long resting period before baking as usual.
Absolutely! While cardamom is traditional, you can experiment with other spices like cinnamon, nutmeg, or even a hint of saffron to give your Roht a unique flavor.
Roht is best enjoyed fresh with a cup of hot chai. You can serve it warm or at room temperature, and it pairs well with a variety of sweet spreads, such as honey or jam.
Here are some of our Go-To Recipes!
- Beef Korma
- Challow, an Afghan White Rice
- Kabuli Palaw, Afghan Brown Rice
- Cilantro Green Chutney
- Salata – Afghan Salad
- Sheer Chai – Afghan Pink Tea
Love Our Roht? Give Us Feedback!
If you make our Roht, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Roht: Afghan Sweet Bread
Ingredients
- 5 cups Flour
- 1 1/2 – 2 cups Sugar
- 1 tbsp Baking Powder
- 1 – 2 tbsp Yeast
- 1 tbsp Ground Cardomom
- 1 cup Milk
- 2 Eggs
- Egg Wash with Splash of Milk
- White Poppy Seeds
- Nigella Seeds aka Kalonji
Instructions
- Combine flour, sugar, baking powder, yeast, and cardamom.
- Add the butter, milk, and eggs into the mixture.
- Stir until a dough forms and shape it into a ball. Dampen the dough with water, cover it with plastic wrap and a blanket, letting it rest for 8 hours.
- When ready to bake, preheat your oven to 350 degrees.
- Flatten the dough to an inch thickness, use a fork to create holes all over the top, and brush it with an egg wash.
- Sprinkle a mixture of white poppy seeds and nigella seeds on top.
- Bake on the second-to-lowest rack until the bottom is done, then move it to the top rack for about 30 minutes.
- Cut it into pieces and enjoy!
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