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Afghan Tea Biscuit (“Roat”)
Afghan tea biscuits, or Roat, share a plate with good old American brownies. (Photo: lawellphoto.com)
also known as Afghan Sweet Bread
From Amena Loynab (Seema’s mother)
3 cups all-purpose flour
3 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cardamom
2 cups sugar
4 tablespoons unsalted butter, melted
1 stick Crisco shortening, melted
1 cup whole milk
2 eggs, beaten
2 teaspoons nigella (kolonge) seed
Preheat the oven to 475 degrees.
Whisk the flours, baking powder, cardamom, and sugar together in a bowl. Add the melted butter, the melted shortening, milk, and eggs. Mix thoroughly to create a dough.
Lightly oil a large sheet pan and flatten the mixture on it. Use a rolling pin to even out the dough. Pinch all the edges of the dough.
Using a fork, poke small holes throughout the flattened dough. Sprinkle the nigella seed on top.
Score the dough in even squares. Bake for 15 minutes. Remove from the oven and run a knife over the precut lines and around the edges of the pan while it is still warm. Let cool and serve.
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