Kashmiri Roth
A mildly sweet Kashmiri festive bread with a rich, biscuit-like crumb and gentle cardamom aroma. Traditionally baked for special occasions, it slices neatly and pairs beautifully with noon chai or regular tea.
For 8 servings
- prep · ~5 min
Prepare the oven and tray.
Heat the oven to 180°C. Lightly grease or line a baking tray so the roth lifts easily after baking.
- mix · ~5 min
Mix the rich dough.
1.Add all-purpose flour, sugar, baking soda, and ground cardamom to a wide bowl and mix well.2.Pour in melted ghee and rub it through the flour until the mixture looks sandy.3.Add the egg and lukewarm milk, then mix into a firm dough. - knead · ~3 min
Knead the dough lightly.
Knead just until the dough comes together smoothly. It should feel firm but pliable, not sticky.
TIPDo not over-knead or the roth can turn tough instead of short and crumbly. - assemble · ~4 min
Shape the roth.
1.Place the dough on the tray and flatten it into a thick round disc about 1 inch thick.2.Smooth the top with damp fingers or brush lightly with water.3.Sprinkle sesame seeds over the top and press them in gently.4.Prick the surface a few times with a fork so it bakes evenly. - bake · ~30 min
Bake until golden and set.
Bake the roth for 28 to 30 minutes, until the top is lightly golden and the center feels firm.
TIPIf the top browns too quickly, loosely cover it for the last few minutes. - rest · ~10 min
Cool the roth before slicing.
Let it cool on the tray for 10 minutes, then transfer to a rack and cool further so the crumb sets neatly.
- serve
Slice and serve the roth.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the melted ghee into the flour until every bit looks sandy; this gives roth its characteristic short, biscuit-like crumb.
- 2Keep the dough firm and only knead briefly, or the bread can lose its delicate, crumbly texture.
- 3Use freshly ground cardamom seeds rather than pre-ground powder for a fuller Kashmiri aroma.
- 4Flatten the disc to an even 1-inch thickness so the center sets before the edges dry out.
- 5Prick the top with a fork to prevent puffing and help the roth bake evenly through the middle.
- 6Cool completely before slicing, because the crumb firms up as it rests and cuts much more cleanly.
- 7Store in an airtight tin once fully cool; it keeps its texture well and pairs nicely with tea over the next few days.
Adapt it for your goals.
Eggless
Replace the egg with a few tablespoons of extra milk or yogurt for a similar bind, useful for those avoiding eggs.
low sweetnessLow-sweetness
Reduce the sugar slightly for a less sweet roth that pairs especially well with salted noon chai.
extra cardamomExtra-cardamom
Add a little more freshly ground cardamom if you want a more pronounced festive aroma without changing the texture.
nigella toppedNigella-topped
Use nigella seeds in place of some or all of the sesame for a more savory, traditional-style aromatic topping.
Why this is on our healthy list.
Energy-Rich Festive Bread
The flour, milk, ghee, and sugar make this a sustaining tea-time bread suited to celebratory serving.
Aromatic Digestive Spices
Green cardamom adds fragrance and is traditionally valued in sweet breads for its warming, digestive character.
Some Protein and Minerals
Milk, egg, and sesame seeds contribute protein along with minerals from the dairy and seed topping.
Frequently asked questions
It is usually from over-kneading or adding too much liquid. Keep the dough firm, rub the ghee in well, and knead only until smooth.
