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A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Prepare the Dough
Laminate the Dough for Flaky Layers
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A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
This mughlai recipe takes 65 minutes to prepare and yields 6 servings. At 463.83 calories per serving with 8.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape and Top the Bakarkhani
Bake to Golden Perfection
Omit the sugar and add 1 teaspoon of nigella seeds (kalonji) and a pinch of black pepper to the dough for a savory twist.
Instead of poppy seeds, sprinkle slivered almonds and pistachios on top before baking for added crunch and flavor.
For a dessert-like bakarkhani, brush with a simple sugar syrup (made by boiling equal parts sugar and water) immediately after it comes out of the oven.
The refined carbohydrates from maida and the high-fat content from ghee provide a quick and substantial source of energy, making it a filling accompaniment to a meal.
The use of milk in the dough contributes to the calcium content, which is essential for maintaining strong bones and teeth.
Ghee is a source of healthy fats, including butyric acid, which can support gut health. It also contains fat-soluble vitamins like A, E, and D.
One piece of Bakarkhani contains approximately 495 calories. It is a rich bread made with refined flour and a generous amount of ghee, making it a high-calorie but delicious treat.
Bakarkhani is an indulgent food and not typically considered 'healthy' due to its high content of refined flour (maida) and saturated fats (ghee). It's best enjoyed in moderation as part of a special meal rather than a daily staple.
Yes, you can substitute half of the maida with atta for a slightly healthier version. However, the texture will be denser and less flaky than the traditional version. The taste will also be nuttier.
Both are Mughlai breads, but they differ in texture and flavor. Bakarkhani is flaky, layered, and biscuit-like, while Sheermal is a softer, saffron-infused, slightly sweet naan-style bread made with milk.
Store leftover Bakarkhani in an airtight container at room temperature for up to 2 days. To serve, reheat on a tawa (griddle) over low heat or in a preheated oven for a few minutes to restore its crispness.