Afghani roht(sweet bread)

This recipe is so special! It’s a friend’s family recipes, and you all know how much I cherish family recipes. I love exploring cuisines, and recently realized I don’t know much about Afghani food. I mean, we’re in the same region so our food draws lots of similarities, but I wanted to get to the bottom of it, Evolving Traditions style, and get some authentic, true Afghani recipes…


Pita Bread

It’s been a busy couple of weeks here in the teeny tiny city of Ilmenau! Well, kind of. I was in Berlin for about a week, and can I just say that I love it?! It’s such a diverse city, with people from all over the world, and of course, food from all around the world too! I got to try some authentic australian food, which is delicious! And the option of having an everything bagel was extremely comforting as well. But i’m going to tell you something today that will change your kitchen forever (especially you arabic food lovers!)

I have finally made pita bread that puffs into a sky high circle that’s great for stuffing or just dipping into a huge bowl of hummus! the recipe is so simple, and it can be prepared before hand, actually it kind of has to, but that only adds to the simplicity!

Here’s what you’ll need:

2 cups flour plus extra for kneading

7 g instant yeast (that’s usually one pack)

1 Tblspn salt

1 cup warm water

Mix the yeast and salt into the flour and gradually add the water, stirring with a wooden spoon. once everything is incorporated  knead the dough with your hands until it forms a smooth dough. Make sure the surface you knead it on is well floured. the dough shouldn’t be too soft. Divide the dough into 12 portions and roll each portion into a disk. Roll each disk out pretty thin, about and 1/8 of an inch. Transfer the rolled out dough onto a floured tray and let the disks sit for at least 40 minutes. Don’t poke them or move them around a lot, or when you cook them they won’t puff up. Once the dough has doubled in thickness you can cook them. I made them on a crepe pan, but any pan would do. Heat the pan up on high, and keep the heat high while cooking as well. Carefully transfer the disks onto the pan, up to 3 or 4 at a time. Flip only when you see that the disks have puffed up, which will probably be after 2 minutes. You’ll have to cook them a little longer on the other side. Keep them wrapped and they’ll stay warm for up to an hour!

If you make these, it only makes sense to make the full meal. This week is Lebanese week! I’ll be following up with recipes for fattoush, lemon oregano chicken and hummus; The perfect meal!