Shahreen there is this sweet cake kind of thing that every Afghan I know has at their home…Rout. Its a hard cake sort of a thing, sweet, flavored with anise seeds and caraway seeds sprinkled over it.
Recipe please 
Is anise same as Saunf?
yep yep.
Actually Taragon leaves smell exactly like saunf too. A very strong saunfy smell. Is that where these seeds come from?
You must be talking about Roht........it's actually a sweet bread rather than a cake.
Recipe to follow shortly.
I'll wait for it too.Mine always turns out more like a cake than a roht.
[QUOTE]
*Originally posted by Shahreen: *
You must be talking about Roht........it's actually a sweet bread rather than a cake.
Recipe to follow shortly.
[/QUOTE]
Shortly... it's been 8 hours and 24 minutes.
Almost 28 hours....
...and the wait continues...
Flipping heck, didn't realise you wanted it that urgently.
I'll go and harass the stepmother again. Watch this space.
I’m no Pathan much less an Afghani but Roht is a part of the Attocki diet too, mostly as a ceremonial snack I think, (e.g to enjoy when you’re at the shrine of some peer or faqeer etc etc). Here’s the traditional recipe anyhow:
Ingredients:
1 cup sugar or Gur
½ cup water
2 or 3 cups of flour
some Saunf
pinch of salt
some ghee or whatever your alternative to ghee is.
1 – Dissolve the sugar or gur in water to make a syrupy liquid (i.e. sharbat)
2 – Mix the flour and syrup to make dough. Don’t add any additional water. If the dough is too soft add some more flour. Add some saunf, tablespoon of ghee and pinch of salt to the flour and knead some more. Leave for 30 minutes or so.
3 – Make large dough balls and roll into slightly thick and even roti shape. Don’t make it too big otherwise it's likely to break.
4 – Grease tawwa with some ghee and place roht on tawa on low heat. Turn and heat both sides until it turns a reddish colour.
5 – Enjoy hot or cold with glass of milk or something.
Thankyou XTC. I'll try this one but the one I have had is baked. Wonder if there is a difference.
Oven baked is probably slightly harder. I don't know. But the recipe is 100% village authentic. Minus brick stoves and cowpat fuel, of course.
Whoops. Finally got the recipe and forgot to post it.
It is very similar to the one that XTC posted though.....
Make a sugar syrup and mix with a cup or so of milk. Use this mixture to knead some sifted plain flour (with a pinch of baking powder added) into a stiff dough with a beaten egg.
Shape into a round cake shape and place on a baking tray. Brush with ghee and sprinkle with caraway seeds and a crushed sugar cube.
Bake in a moderate oven for around half an hour.
Thanks.