Bakarkhani
Veg
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.
Cuisines
Awadhi
Kashmiri
Mughlai
Delhi
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 cup | semolina |
| 1 cup | ghee |
| 1 cup | milk |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1 teaspoon | baking powder |
| 1 teaspoon | cardamom powder |
| 2 tablespoons | poppy seeds |
| 1 tablespoon | rose water |
| 1 | egg |
Instructions
- 1 In a large bowl, mix together the all-purpose flour, semolina, sugar, salt, baking powder, and cardamom powder.
- 2 Add the ghee to the dry ingredients and mix until the mixture resembles coarse crumbs.
- 3 Gradually add milk and rose water to the mixture, kneading into a smooth dough.
- 4 Cover the dough with a damp cloth and let it rest for 20 minutes.
- 5 Preheat the oven to 180°C (350°F).
- 6 Divide the dough into small balls and roll each ball into a flat disc about 1/4 inch thick.
- 7 Brush each disc with beaten egg and sprinkle poppy seeds on top.
- 8 Place the discs on a baking sheet lined with parchment paper.
- 9 Bake in the preheated oven for 20-25 minutes or until the bakarkhani is golden brown.
- 10 Remove from the oven and let them cool slightly before serving.
Tips
For a richer flavor, you can add a pinch of saffron to the milk before kneading the dough.