Rote Afghani

Preheat the oven to 425 degrees (Fahrenheit) or 218 Celsius.
To one bowl: Mix flour with baking powder Add quick rise yeast and Add cardamom and mix very well.
In a small saucepan, gently warm Do not burn the oil, only make it warm, and add the oil to the flour mixture.
Heat warm water and gradually add, while stirring to the mixture.
Incorporate all the ingredients very well, and then addegg yolk and yogurt.
Knead the dough until it is soft for 3-5 minutes and then place it in a bowl, covered, to rest for 10 minutes.
After 10 minutes, roll out 2 rounds that are about 3/4 inches thick. I find it is best to roll these out in an oven proof pan that is pre-greased with a non-stick cooking spray. Do not be afraid to use clean hands to help shape the rote.
Also make sure to measure the oil and the water correctly otherwise your rote will be dry and crumbly.
Once in the pan, prick all over the dough with with a fork and sprinkle a handful of sia dona and sesame seeds if you like them.
Place the baking pans on a slightly greased baking tray side by side and bake for about 12-15 minutes (depending on the strength of your oven) until the rote has risen slightly and is golden brown.
When the baking is finished, wrap completely in a clean kitchen cloth or a plastic bag to stop the rote from drying out too much.
The rote is best eaten with tea, and will become harder and dryer depending on storage conditions. Since this is made with no preservatives, it should be eaten in 3-5 days.