Is Baqarkhani healthy?

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.

What is the best way to serve Baqarkhani?

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.

Can I make Baqarkhani without an oven?

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.

How do I store and reheat leftovers?

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.

Why didn't my Baqarkhani turn out flaky?

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.

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Baqarkhani

RATING

4.4/5(52)

TASTE SCORE

8/10

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.

PREP

20m

COOK

SERVES

1 PIECE

284 cal

SERVINGS

INGREDIENTS

For 6 servings

2 cupMaida · Also known as all-purpose flour¼ cupGhee · Melted, for the dough½ cupWarm Milk · Around 110°F or 43°C2 tbspGranulated Sugar¾ tspSalt1 tspBaking Powder½ tspGreen Cardamom Powder · From 4-5 pods2 tbspMilk · For brushing the top2 tbspPoppy Seeds · For topping

NUTRITION · PER SERVING

284

CALORIES · 1 PIECE

Protein6g · 8%

Carbs38g · 54%

Fat12g · 38%

Fiber2g

Sodium385mg

Potassium107mg

Phosphorus108mg

How we calculate →

INSTRUCTIONS

4 steps.

4 STEPS

1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and green cardamom powder.
- c.Pour in 1/4 cup of melted ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This process is called 'moyan' and is key to a flaky texture.
- d.Gradually add the warm milk, a little at a time, and knead to form a soft, pliable dough. You may not need all the milk. The dough should be soft but not sticky.
- e.Transfer the dough to a lightly floured surface and knead for 7-8 minutes until it becomes smooth and elastic.
- f.Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This allows the gluten to relax.
2
Step 2
- a.Laminate the Dough
- b.After resting, divide the dough into 6 equal portions and roll each into a smooth ball.
- c.Take one ball of dough and roll it out on a lightly floured surface into a very thin circle (roti), about 8-9 inches in diameter.
- d.Generously brush the entire surface of the circle with melted ghee.
- e.Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with more ghee.
- f.Fold it in half again to form a quarter-circle (triangle shape).
- g.Gently roll this folded triangle into a thick disc, about 4-5 inches in diameter and about 1/2-inch thick. Be careful not to press too hard, as this will merge the layers.
- h.Repeat this lamination process for the remaining 5 dough balls.
3
Step 3
- a.Shape and Prepare for Baking
- b.Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- c.Place the shaped baqarkhanis on the prepared baking sheet, leaving some space between them.
- d.Brush the top of each disc with the 2 tablespoons of milk. This will give them a lovely golden color.
- e.Sprinkle a generous amount of poppy seeds over the top of each one.
- f.Using a fork or the tip of a knife, gently prick the surface of each baqarkhani a few times. This prevents them from puffing up completely and helps create a crisp texture.
4
Step 4
- a.Bake to Perfection
- b.Place the baking sheet in the middle rack of the preheated oven.
- c.Bake for 15-18 minutes, or until the tops are golden brown and the bottoms are crisp.
- d.Once baked, remove them from the oven. For extra richness, you can brush them with a little more melted ghee while they are still hot.
- e.Let them cool slightly on a wire rack before serving. Baqarkhani is best enjoyed warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure your ghee is melted but not hot. Warm ghee is easier to spread and gets absorbed better.
2
Resting the dough is a non-negotiable step. It makes the dough easier to roll thinly and results in a softer, flakier bread.
3
Be generous with the ghee during lamination. The layers of fat are what create the signature flaky texture of Baqarkhani.
4
Do not over-knead the dough after the initial kneading. Handle it gently during the folding and rolling process to preserve the layers.
5
For a crispier texture, bake for a couple of minutes longer until they are a deeper golden brown.

RECIPE VARIATIONS

Adapt it for your goals.

Sweeter Version

Add 1-2 tablespoons more sugar to the dough and sprinkle with chopped almonds and pistachios along with the poppy seeds before baking.

Savory Version

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.

Whole Wheat Version

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.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Provides Instant Energy

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.

🧈

Source of Healthy Fats

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.

QUESTIONS?

Frequently asked questions

One piece of Baqarkhani made according to this recipe contains approximately 465-475 calories, primarily from the refined flour and ghee.

PAIRS WELL WITH

Complete meals featuring this recipe

mediterranean·20 min·331 cal

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Baqarkhani

For 6 servings

4 steps.

Step 1

Step 2

Step 3

Step 4