From Wikipedia, the free encyclopedia
Jump to: navigation, search
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

Bakarkhani, also known as baqerkhani or bakar khani roti, is a thick, spiced flat-bread that 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, and ghee (clarified butter). Bakarkhani is part of 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.

In Kashmir[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]

Kashmiri bakarkhani is typically consumed hot, during breakfast.[2]

See also[edit]


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