Bakarkhani

A thick, rich, multi-layered flatbread from Kashmiri-Mughal bakeries — made with refined flour, ghee, sugar, and sometimes milk, with the dough folded over itself many times to create laminated layers, then baked in a tandoor. The result is a stiff, flaky, mildly sweet bread with a slightly crunchy crust, sprinkled with sesame or nigella seeds. Often dunked in kehwa or eaten with cream at breakfast.