Afghan Sweet Bread

1 cup all purpose flour
2 cups whole-wheat flower
1 packet rapid rise yeast
1 cup sugar
1 tsp. cardamom
pinch of salt
1 1/2 sticks (3/4 cup) butter, melted
2 tbsp. full fat plain yogurt
½ cup warm water
1 tsp. nigella seeds*

Thoroughly mix the flour, whole-wheat flour, yeast, sugar, cardamom, and salt in a large bowl. Pour half of the mixture into the bowl of a food processor fitted with a dough blade. Add the melted butter and yogurt. Process the dough until well combined. If the mixture sticks to the sides of the processor, scrape it down and process some more. Add the remainder of the flour mixture to the dough. Begin processing the ingredients again and slowly dribble in the water until the dough comes together. You might have to stop periodically to scrape the dough off the sides. After a few minutes, the dough will come together in one smooth lump and move around the food processor.

Remove the dough from the food processor cup and pat it into a smooth ball. Set it in a large bowl, cover with 2 dishcloths and keep in a warm place for 2 hours. I turn the oven light on and leave the bowl inside the oven. It’s nice and cozy for the dough.

Preheat oven to 425 degrees. Cover a large baking sheet with parchment paper. Divide the dough into two balls and work gently into a circular flat shape, about ½- inch thick. Poke little holes in a circular pattern on top of the dough with a fork, maybe around 20 pokes per loaf. Sprinkle the loaves with nigella seeds.

Bake in the middle rack for 25-30 minutes until the roht is golden brown. Let it cool to room temperature before serving. Roht should be cut like pizza slices and served in a triangular shape. I find eight pieces to a loaf is about the right size. Enjoy with a cup of tea.