Bakarkhani
A rich, flaky flatbread with layers of ghee and a light sweetness, Bakarkhani sits somewhere between naan and pastry. It bakes up crisp at the edges, tender inside, and is lovely with chai or a mild korma.
For 8 servings
- mix · ~5 min
Mix the dough ingredients.
1.Add all-purpose flour, sugar, salt, instant yeast, and cardamom powder to a large bowl.2.Add yogurt, 2 tbsp melted ghee, and lukewarm milk.3.Pour in the lukewarm water little by little and mix into a rough dough.TIPKeep the liquid just warm, not hot, so the yeast rises well. - knead · ~10 min
Knead the dough until smooth.
Knead the dough for 8 to 10 minutes until soft and smooth. It should feel supple, not sticky. Shape into a ball and lightly coat with a little ghee.
- rest · ~60 min
Let the dough rise.
Cover the bowl and rest the dough in a warm place until slightly puffy and almost doubled in size.
- prep · ~10 min
Divide and roll the dough.
1.Punch down the dough gently and divide it into 8 equal portions.2.Roll each portion into a small disc.3.Brush each disc lightly with some of the remaining melted ghee. - assemble · ~15 min
Shape the layered bakarkhani.
1.Fold each greased disc into pleats or a loose roll to create layers.2.Coil it into a round and tuck the end underneath.3.Rest the shaped rounds for 10 minutes, then roll each one gently into a thick flatbread.TIPRoll gently so the layers stay visible and the bread bakes flaky. - assemble · ~3 min
Brush and top the breads.
Place the shaped bakarkhani on a baking tray. Brush with beaten egg and sprinkle poppy seeds over the top.
- bake · ~20 min
Bake until golden and crisp.
Bake in a preheated oven at 190°C until the tops are golden and the edges are lightly crisp. Brush with the last bit of melted ghee as soon as they come out.
TIPBake one tray at a time for even browning. - serve
Cool slightly and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough soft but not sticky; a slightly supple dough gives Bakarkhani its tender inner crumb.
- 2Let the dough rise only until slightly puffy and nearly doubled, or the layers can lose definition after shaping.
- 3When pleating or rolling the greased discs, leave the coil loose rather than tight so the flakes separate as it bakes.
- 4After shaping the coils, rest them before the final roll so the gluten relaxes and the breads do not spring back.
- 5Roll the final rounds thicker than naan; too thin and they will turn cracker-crisp instead of layered and tender.
- 6Bake until the edges are lightly crisp and the top is deep golden, then brush with ghee while hot for the classic finish.
- 7Reheat leftover Bakarkhani in a low oven for a few minutes rather than microwaving, so the flaky texture returns.
Adapt it for your goals.
Low-sweet
Reduce the sugar for a more savory Bakarkhani that pairs especially well with korma, nihari, or chai without tasting dessert-like.
egglessEggless
Skip the egg wash and brush with milk or a little yogurt-water instead for a softer sheen while keeping the bread vegetarian.
sesame toppedSesame-topped
Use sesame seeds in place of poppy seeds for a nuttier finish and a slightly more toasted aroma on top.
extra cardamomExtra-cardamom
Increase the cardamom slightly for a more fragrant, tea-time style Bakarkhani with a sweeter Mughlai bakery profile.
Why this is on our healthy list.
Cultured Dairy Goodness
Milk and yogurt add dairy protein and minerals, while the yogurt also contributes tenderness and gentle tang to the dough.
Satisfying Energy
The flour, milk, and ghee make this bread filling and suitable as a hearty accompaniment to tea or a main meal.
Aromatic Spice Boost
Even a small pinch of cardamom adds fragrance and depth, helping the bread feel rich and flavorful without many extra ingredients.
Frequently asked questions
Usually the layers were rolled too flat, coiled too tightly, or the dough was too dry. Keep the dough supple, grease each disc, and roll the final bread gently and thick.
