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A rich, flaky, and slightly sweet flatbread from Mughlai cuisine. Layers of dough are laminated with ghee and baked until golden, creating a unique biscuit-like texture that is perfect for pairing with rich curries or enjoying with tea.
Prepare the Dough
Laminate the Dough
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A rich, flaky, and slightly sweet flatbread from Mughlai cuisine. Layers of dough are laminated with ghee and baked until golden, creating a unique biscuit-like texture that is perfect for pairing with rich curries or enjoying with tea.
This mughlai recipe takes 68 minutes to prepare and yields 6 servings. At 283.97 calories per serving with 5.7g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape and Prepare for Baking
Bake to Perfection
Add 1-2 tablespoons more sugar to the dough and sprinkle with chopped almonds and pistachios along with the poppy seeds before baking.
Reduce the sugar to 1 teaspoon. Top with nigella seeds (kalonji) and sesame seeds instead of poppy seeds. You can also add a pinch of black pepper to the dough.
Replace half of the maida with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need to add a little more milk as whole wheat flour absorbs more liquid.
The combination of refined carbohydrates from maida and healthy fats from ghee provides a quick and substantial source of energy, making it a filling snack.
Ghee is a source of butyric acid and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support gut health and overall well-being.
One piece of Baqarkhani made according to this recipe contains approximately 465-475 calories, primarily from the refined flour and ghee.
Baqarkhani is a traditional delicacy and is considered an indulgent food. It is high in calories, refined carbohydrates, and saturated fat from ghee. It should be enjoyed in moderation as part of a balanced diet, especially on special occasions.
Baqarkhani is traditionally served for breakfast or as a snack with tea. It also pairs exceptionally well with rich, hearty Mughlai curries like Nihari, Qorma, or Haleem, as it's perfect for soaking up the gravy.
Yes, you can cook it on a stovetop. Heat a heavy-bottomed tawa or skillet over low heat. Place the baqarkhani on the tawa, cover with a lid, and cook for 8-10 minutes on each side until golden brown and cooked through. The texture will be slightly different but still delicious.
Store leftover Baqarkhani in an airtight container at room temperature for up to 2 days. To reheat, warm it on a tawa over low heat for a few minutes on each side, or place it in a preheated oven at 150°C (300°F) for 5-7 minutes until warm and crisp again.
The key to flakiness is the lamination process. Ensure you roll the dough very thin, apply a generous layer of ghee at each fold, and handle the dough gently when rolling the final disc to avoid pressing the layers together.