Baqarkhani with Masala Chai

Laminate the Dough

• After resting, divide the dough into 6 equal portions and roll each into a smooth ball.
• Take one ball of dough and roll it out on a lightly floured surface into a very thin circle (roti), about 8-9 inches in diameter.
• Generously brush the entire surface of the circle with melted ghee.
• Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with more ghee.
• Fold it in half again to form a quarter-circle (triangle shape).
• Gently roll this folded triangle into a thick disc, about 4-5 inches in diameter and about 1/2-inch thick. Be careful not to press too hard, as this will merge the layers.
• Repeat this lamination process for the remaining 5 dough balls.

Shape and Prepare for Baking

• Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
• Place the shaped baqarkhanis on the prepared baking sheet, leaving some space between them.
• Brush the top of each disc with the 2 tablespoons of milk. This will give them a lovely golden color.
• Sprinkle a generous amount of poppy seeds over the top of each one.
• Using a fork or the tip of a knife, gently prick the surface of each baqarkhani a few times. This prevents them from puffing up completely and helps create a crisp texture.

Bake to Perfection

• Place the baking sheet in the middle rack of the preheated oven.
• Bake for 15-18 minutes, or until the tops are golden brown and the bottoms are crisp.
• Once baked, remove them from the oven. For extra richness, you can brush them with a little more melted ghee while they are still hot.
• Let them cool slightly on a wire rack before serving. Baqarkhani is best enjoyed warm.