Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
10
Yield:
1 11x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.

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  • 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.

Editor's Notes:

Nigella seeds are small, black seeds that have a nutty, mild onion flavor. Also known as "Kalonji," they are used as a spice in Asian cooking.

Nutrition data for this recipe includes the full amount of egg. The actual amount of egg consumed will vary.

Nutrition Facts

393 calories; protein 5.4g; carbohydrates 49.1g; fat 19.8g; cholesterol 86mg; sodium 87.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/21/2021
This recipe failed. I followed the recipe exactly and it didn't produce a dough, it came out crumbs. After baking, it was dry, crumbly and tasteless. It was no more exotic than a cheap shortbread cookie. It feels like something was left out by accident or design but it turned out terribly. I've been cooking for 58 years and never had a bread turn out so bad. Read More