Kashmiri Baqerkhani with Kahwa

Prepare the Dough

• In a large mixing bowl, whisk together the all-purpose flour, semolina, salt, and the remaining sugar.
• Create a well in the center. Pour in the activated yeast mixture, the rest of the warm milk, and 1/4 cup of the melted ghee.
• Mix with a spoon or your hands until a shaggy dough forms.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.

First Rise (Proofing)

• Form the dough into a ball and place it in a lightly greased bowl.
• Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Laminate the Dough for Layers

• Gently punch down the risen dough to release the air. Divide it into 4 equal portions.
• Take one portion and roll it out on a lightly floured surface into a very thin circle, about 9-10 inches in diameter.
• Brush the entire surface generously with some of the remaining melted ghee.
• Tightly roll the circle into a long, thin log.
• Coil the log into a spiral, like a pinwheel, and tuck the loose end underneath to secure it.
• Gently flatten the spiral with your palm. Repeat this process for the other 3 portions of dough.

Shape and Final Proof

• Cover the flattened spirals and let them rest for 10 minutes. This relaxes the gluten.
• Gently roll each spiral into a thick disc, about 5 inches in diameter and 1/2 inch thick.
• Place the discs on a baking sheet lined with parchment paper.
• Using a fork, prick the entire surface of each disc. This docking process prevents them from puffing up excessively while baking.
• Cover loosely and let them rest for another 15-20 minutes for a final proof.

Bake the Baqerkhani

• While the dough is resting, preheat your oven to 375°F (190°C).
• Brush the tops of the baqerkhani with the 2 tbsp of milk and sprinkle generously with poppy seeds.
• Bake for 20-25 minutes, or until they are a deep golden brown on top and sound hollow when tapped.
• For extra richness and shine, brush the hot baqerkhani with a little more ghee as soon as they come out of the oven.

Serve

• Let the baqerkhani cool slightly on a wire rack before serving.
• Serve warm with Kashmiri noon chai or your favorite tea.