|Alternative names||baqerkhani, bakar khani roti|
|Place of origin||Bangladesh, India, Kashmir, Pakistan|
|Main ingredients||Dough, ghee, milk, sugar (optional)|
|Cookbook: Bakarkhani Media: Bakarkhani|
|Part of a series on the|
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.
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.
The Kashmiri bakarkhani is typically consumed hot during breakfast.
- [dead link]
- "Kashmir has special confectionary - Thaindian News". Thaindian.com. 2008-03-13. Retrieved 2013-07-18.