Bakarkhani

Bakarkhani
Bakarkhani being made in a Dhaka. They can be seen lining the walls of the Tandoor oven.
Alternative names	baqerkhani, bakar khani roti
Place of origin	Bangladesh
Main ingredients	Dough, ghee, milk, sugar (optional)
Variations	7 types
Cookbook: Bakarkhani Media: Bakarkhani

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Bakarkhani, also known as baqerkhani or bakar khani roti, is a thick, spiced flat-bread originated in Old Dhaka, Bangladesh.

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 also made in Kashmir.

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]

References

↑ "Culture of Anantnag". District Anantnag J&K. Archived from the original on 2009-06-19.
↑ "Kashmir has special confectionary - Thaindian News". Thaindian.com. 2008-03-13. Retrieved 2013-07-18.

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