Bakarkhani

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Bakarkhani
Bakarkhani.jpg
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, India, Kashmir, Pakistan
Main ingredients
Dough, ghee, milk, sugar (optional)
Variations 7 types
Cookbook:Bakarkhani  Bakarkhani

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 popular in Bangladesh as well as in parts of India and Kashmir, and is also found in the Muhajir cuisine of Pakistan.

Preparation[edit]

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[edit]

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[edit]

  1. ^ [1][dead link]
  2. ^ "Kashmir has special confectionary - Thaindian News". Thaindian.com. 2008-03-13. Retrieved 2013-07-18.