Afghan Sweet Bread (Roht)

1. 1

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

2. 2

   Whisk flour, baking powder, cardamom, and salt together in a bowl.

3. 3

   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.

4. 4

   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.

5. 5

   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.

No additional tips available.