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

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 11% DV; carbohydrates 49.1g 16% DV; fat 19.8g 31% DV; cholesterol 86mg 29% DV; sodium 87.1mg 4% DV. Full Nutrition
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