Description
Although roht is technically a sweet bread, in my family it is made more like a cookie. This is my aunt’s recipe, which is very simple and easy. Enjoy with tea.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cardamom
- 1 pinch salt
- 2 eggs
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon nigella seeds (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease one 11×13-inch rectangular baking dish.
- Whisk flour
- baking powder
- cardamom
- and salt together in a bowl.
- Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture
- butter
- and sugar in a large bowl; beat with an electric mixer on medium speed until smooth
- about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
- Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
- Bake in the preheated oven until lightly golden
- 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 10