Bakarkhani
 Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the Tandoor oven. | |
| Alternative names | baqerkhani, bakar khani roti |
|---|---|
| Place of origin | Indian subcontinent |
| Main ingredients | Dough, ghee, milk, sugar (optional) |
| Variations | 7 types |
Bakarkhani or Baqarkhani (Urdu: باقرخانی, Hindi: बाक़रख़ानी), also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine of the Indian subcontinent. This Mughali bread travelled all the way from the Central Asia to the Indian subcontinent during the time of the Mughals.[1] Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.[2]
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, and ghee (clarified butter). Bakarkhani is part of Awadhi cuisine, Kashmiri cuisine, Mughlai cuisine, as well as the wider Indian cuisine, Pakistani cuisine, and Bangladeshi cuisine.
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.
In Kashmir
Kashmiri Bakarkhani 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.[3]
Kashmiri bakarkhani is typically consumed hot, during breakfast oftenly with noon chai.[4]
See also
References
- ^ Bakarkhani, only a sweet memory now
- ^ Local pizza, Bakarkhani bread gaining popularity
- ^ "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.
