Bakarkhani
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.
For 6 servings
4 steps.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
- c.Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
- e.Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
- 2
Step 2
- a.Laminate the Dough for Flaky Layers
- b.Divide the rested dough into 6 equal portions and roll each into a smooth ball.
- c.On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
- d.Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
- e.Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
- f.Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
- g.Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
- h.Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
- 3
Step 3
- a.Shape and Top the Bakarkhani
- b.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- c.Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
- d.Place the shaped discs on the prepared baking sheet, leaving some space between them.
- e.Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
- f.Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
- 4
Step 4
- a.Bake to Golden Perfection
- b.Place the baking sheet in the preheated oven.
- c.Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
- d.Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
- e.Serve warm with your favorite rich curry or stew.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The resting periods are non-negotiable. They relax the gluten, making the dough easier to roll and preserving the layers.
- 2Be generous with ghee during lamination. This is the secret to the signature flaky and crisp layers of a true Bakarkhani.
- 3Do not skip pricking the dough with a fork. This step is essential for achieving the dense, biscuit-like texture instead of a puffy bread.
- 4For an even richer flavor, use full-fat milk and high-quality ghee.
- 5When rolling the final discs, be gentle. Pressing too hard will merge the layers you worked to create.
Adapt it for your goals.
Savory Version
Omit the sugar and add 1 teaspoon of nigella seeds (kalonji) and a pinch of black pepper to the dough for a savory twist.
Nutty ToppingNutty Topping
Instead of poppy seeds, sprinkle slivered almonds and pistachios on top before baking for added crunch and flavor.
Sweeter VersionSweeter Version
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.
Why this is on our healthy list.
Provides Instant Energy
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.
Source of Calcium
The use of milk in the dough contributes to the calcium content, which is essential for maintaining strong bones and teeth.
Rich in Healthy Fats
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.
Frequently asked questions
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.