Rote Afghani

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 5 1/4 cups flour
• 1 (8 ounce) package quick-rising yeast
• 1 1/2 cups sugar
• 1/4 teaspoon cardamom
• 3/4 cup vegetable oil
• 3/4 cup warm water
• 1 egg yolk
• 1 tablespoon yogurt
• 2 teaspoons baking powder

Recipe

• 1 preheat the oven to 425 degrees (fahrenheit) or 218 celsius.
• 2 to one bowl: mix flour with baking powder add quick rise yeast and add cardamom and mix very well.
• 3 in a small saucepan, gently warm do not burn the oil, only make it warm, and add the oil to the flour mixture.
• 4 heat warm water and gradually add, while stirring to the mixture.
• 5 incorporate all the ingredients very well, and then addegg yolk and yogurt.
• 6 knead the dough until it is soft for 3-5 minutes and then place it in a bowl, covered, to rest for 10 minutes.
• 7 after 10 minutes, roll out 2 rounds that are about 3/4 inches thick. i find it is best to roll these out in an oven proof pan that is pre-greased with a non-stick cooking spray. do not be afraid to use clean hands to help shape the rote.
• 8 also make sure to measure the oil and the water correctly otherwise your rote will be dry and crumbly.
• 9 once in the pan, prick all over the dough with with a fork and sprinkle a handful of sia dona and sesame seeds if you like them.
• 10 place the baking pans on a slightly greased baking tray side by side and bake for about 12-15 minutes (depending on the strength of your oven) until the rote has risen slightly and is golden brown.
• 11 when the baking is finished, wrap completely in a clean kitchen cloth or a plastic bag to stop the rote from drying out too much.
• 12 the rote is best eaten with tea, and will become harder and dryer depending on storage conditions. since this is made with no preservatives, it should be eaten in 3-5 days.