Afghan Rote Recipe

For as long as I can remember, my family has occasionally made a sweet bread called Afghan rote. I think my parents got the recipe from a friend, and we have made it ever since. I think of it as a dessert, but I have read that Afghans usually have it with breakfast, or it is eaten with tea. I don’t drink tea or coffee, but I think rote and coffeecake are delicious.
Afghan Rote Recipe

Rote is primarily flavored by cardamom. Since it is more expensive than the average spice I’m going to share a little information about it for you to make it seem worth making the investment. Cardamom is likely one of those spices that Christopher Columbus sailed around the world trying to find. It hasn’t become as popular in the West as cinnamon and other spices to which cardamom could be compared. Like cinnamon, a little cardamom goes a long way. For more information about cardamom you can visit here.

Afghan Rote Recipe

There are a number of delicious dishes that cardamom can be used in preparing. So if you buy the cardamom for to make this rote, and you like spices like nutmeg and cinnamon, then you will not regret it. I love Indian food, and a lot of Indian dishes include cardamom. I had a tea-less Chai frozen yogurt at Yogurtland yesterday that was delicious, it had cardamom. Here is a list of recipes from that use cardamom. And here is a recipe for tea-less Chai.

Afghan Rote Recipe

Yields 30 Pieces

Rote Recipe and Why You Should Use Cardamom
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  • 1 package dry yeast or a little less than 1 T
  • 1/2 cup warm water
  • 1/4 cup butter
  • 1 cup sugar
  • 3 cups flour
  • 1 1/2 tsp - baking powder
  • 1/2 tsp ground cardamom
  • 1 egg
  • 1/2 cup oil
  • poppy seeds
six sisters menu plan


  1. Mix warm water and yeast (dough doesn't have to rise).
  2. Add wet and dry ingredients and mix thoroughly.
  3. The dough will look and feel like cookie dough.
  4. Grease your pan if your pan needs it.
  5. Press out dough onto pizza pan or cookie sheet. I used a baking stone.
  6. Scour dough with fork in perpendicular directions.
  7. Top with poppy seeds according to your preference.
  8. Bake for 30 minutes at 350 F.
  9. Allow it to cool, and cut it into squares to least that how we do it.

When my dad sent me this recipe he attached this little poem he wrote. He is a therapist that works with soldiers and their families.

Enjoy this rote, Afghan bread,
And remember those
who foreign soil still tread;
And their families at home,
who also serve.
Our heart-felt thanks,
Our prayers, our support,
They well deserve.
-Kelvin Clark 2008

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