- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cardamom
- 1 pinch salt
- 2 eggs
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon nigella seeds (optional)
- Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-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.
08/16/2019
recipepes.com
afghan sweet bread (roht), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
