|Alternative names||baqerkhani, bakar khani roti|
|Place of origin||Bangladesh|
|Main ingredients||Dough, ghee, milk, sugar (optional)|
|Cookbook: Bakarkhani Media: Bakarkhani|
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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.
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.
- "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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