Bakarkhani
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| Origin | |
|---|---|
| Alternative name(s) | baqerkhani, bakar khani roti |
| Place of origin | Bangladesh, India, Kashmir, Pakistan |
| Details | |
| Main ingredient(s) | Dough, ghee, milk, sugar (optional) |
| Variations | 7 types |
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Bakarkhani, also known as baqerkhani or bakar khani roti, is a thick, spiced flat-bread.
Bakarkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, ghee (clarified butter). Bakarkhani is part of the Bangladeshi cuisine and made in parts of India and Kashmir, and is also found in the Muhajir cuisine of Pakistan.
Preparation
Bakerkhani is made by kneading together flour, ghee, in some cases cardamom, sugar and salt with water. The dough is then flattened. The bread is made by stretching a sheet of dough repeatedly and interleaving with ghee, molasses, saffron water, poppy or nigella seeds before baking on a tandoor or tawa girdle.
Kashmiri
Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is a thinner variety similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[1]
The Kashmiri bakarkhani is typically consumed hot during breakfast.[2]
