ROOT
1 sheet
2 h
| Ingredients | Number |
|---|---|
| vegan egg substitute powder | 3 tsp (mixed with 125 ml water) |
| soy milk | 240 ml |
| dry yeast | 1,5 tsp |
| baking powder | 1,5 tsp |
| rapeseed oil | 240 ml |
| sugar | 500 g |
| vanilla sugar | 1 packet |
| cardamom powder | 3 tsp |
| soy cream | 3 tsp |
| wheat flour | 700 g |
| Topping: | |
| black and white sesame |
"Between cookie-cake
& sweet
Flatbread"
There are dishes that instantly evoke a sense of home and comfort – and Root is one of them. Root is a traditional Afghan pastry, often enjoyed on special occasions or simply as a sweet snack with afternoon tea. Its firm, slightly crumbly texture makes it perfect for dipping. Traditionally, it is flavored with a generous amount of cardamom, giving the pastry its distinctive, aromatic taste. One could place Root somewhere between cake, cookie, and sweet flatbread: not too soft, not too crunchy, just the right balance.
In many Afghan households, it’s rare to find a table without it, cut into pieces and ready to enjoy. Root is not just a snack but also a symbol of hospitality. When expecting guests, it’s common to already have a fresh batch in the oven because there’s hardly anything better for a cozy gathering than a cup of tea and a piece of Root.
PERSONAL RECOMMENDATION
The best way to enjoy Root is with a glass of hot black or green tea, ideally infused with cardamom or saffron. The combination of the sweetness of the pastry and the bold warmth of the tea is simply unbeatable!
PREPARATION
- Prepare the dough: In a bowl, mix the soy milk with the dry yeast and let it sit for a moment.
- Mix the liquid ingredients: In a separate bowl, whisk the vegan egg replacement powder with water until frothy. Then combine both mixtures in a large mixing bowl and add baking powder, sugar, vanilla sugar, and oil, mixing well.
- Add flour and cardamom: Gradually incorporate the flour, kneading everything into a smooth dough with your hands. Add a splash of oil and the cardamom powder, and knead again. Cover the dough and let it rest for about 40 minutes.
- Preheat the oven and roll out the dough: Preheat the oven to 200°C. Roll out the dough evenly on a baking sheet lined with parchment paper.
- Create patterns & apply topping: Use a fork to make vertical and horizontal lines in the dough. Then spread the soy cream evenly on top and sprinkle with black and white sesame seeds.
- Bake in two phases: Cover the sheet tightly with aluminum foil and bake at 160°C for 30 minutes. After that, remove the foil and bake for another 15 minutes until the Root turns golden brown.
- Let it cool & enjoy: Take the finished Root out of the oven, let it cool thoroughly, and cut it into pieces.