Bakarkhani

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Bakarkhani
Bakarkhani cookies.jpg
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), 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 Mughlai cuisine, Indian cuisine, Pakistani cuisine, Kashmiri cuisine and Bangladeshi cuisine.

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.

In Kashmir[edit]

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.[4]

See also[edit]

References[edit]

  1. ^ Bakarkhani, only a sweet memory now
  2. ^ Local pizza, Bakarkhani bread gaining popularity
  3. ^ "Culture of Anantnag". District Anantnag J&K. Archived from the original on 2009-06-19.
  4. ^ "Kashmir has special confectionary - Thaindian News". Thaindian.com. 2008-03-13. Retrieved 2013-07-18.