Baqerkhani
Flaky, crisp, and lightly sweetened layered flatbread from Kashmir. Baqerkhani is made by laminating a milk-enriched dough with ghee, then rolling it thin and baking until golden. Perfect with afternoon chai or as a special breakfast bread.
For 4 servings
- prep
Preheat oven and prepare the baking tray.
Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
- mix · ~15 min
Make the dough.
In a large bowl, mix the all-purpose flour, sugar, and salt. Add 2 tablespoons of melted ghee and rub it into the flour with your fingertips until it resembles breadcrumbs. Gradually add warm milk and knead for 8-10 minutes until you have a smooth, soft dough. Cover with a damp cloth and let it rest for 15 minutes.
TIPThe dough should be pliable but not sticky. If it feels dry, add a teaspoon of milk at a time. - rest · ~15 min
Rest the dough.
Cover the dough with a damp kitchen towel and let it rest at room temperature for 15 minutes. This relaxes the gluten and makes rolling easier.
- prep · ~10 min
Divide and roll out the dough.
1.Divide the rested dough into 4 equal balls.2.On a lightly floured surface, roll one ball into a thin round, about 8 inches in diameter.3.Brush the surface generously with melted ghee (about 1 tablespoon).4.Fold the round in half, then brush with more ghee. Fold again into a quarter-circle or a small triangle.5.Gently roll the folded dough out again into a 6-inch round or oval, about ¼ inch thick.TIPBe gentle during the final roll; too much pressure forces the ghee out and you'll lose the flaky layers. - assemble · ~5 min
Top and prepare for baking.
1.Transfer the rolled bread to the prepared baking tray.2.Brush the top lightly with milk.3.Sprinkle poppy seeds evenly over the surface.4.Repeat the rolling, folding, and topping process with the remaining dough balls. - bake · ~20 min
Bake the Baqerkhani.
Place the baking tray in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and the edges are crisp. Rotate the tray halfway through for even browning.
TIPOvens vary, so start checking at 15 minutes. You want a deep golden crust, not pale. - serve · ~5 min
Cool slightly and serve.
Remove from the oven and let the Baqerkhani cool on the tray for 5 minutes. They will crisp up further as they cool. Serve warm with Kashmiri chai or noon chai.
TIPBest enjoyed the day they are made. If storing, reheat in a low oven for 5 minutes to restore crispness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold ghee for lamination to keep layers distinct and flaky.
- 2Let the dough rest for exactly 15 minutes to relax gluten for easy rolling.
- 3Roll the folded dough gently; heavy pressing squeezes out ghee and ruins layers.
- 4Bake until deep golden brown; a pale crust means interior layers are still doughy.
- 5For extra crispness, bake on the middle rack and rotate tray halfway through.
- 6Cool on the tray to let the layers set and crisp further before serving.
Adapt it for your goals.
Whole-Wheat Baqerkhani
Substitute half the all-purpose flour with whole-wheat atta for a nuttier, more rustic flavor and extra fiber.
Savory BaqerkhaniSavory Baqerkhani
Skip the sugar and add ½ teaspoon each of carom seeds (ajwain) and crushed black pepper to the flour for a savory bread to pair with curry.
Vegan BaqerkhaniVegan Baqerkhani
Use melted coconut oil or vegan butter instead of ghee, and plant-based milk (e.g., oat milk) for a dairy-free version that still flakes beautifully.
Why this is on our healthy list.
Gentle on Digestion
Ghee is rich in butyrate, a short-chain fatty acid that supports gut health and digestion.
Quick Energy Source
The combination of flour and sugar provides a rapid energy boost, making this bread ideal for breakfast or afternoon tea.
Calcium from Milk
Milk in the dough adds a modest amount of calcium, contributing to bone health.
Frequently asked questions
Most likely too much pressure during final rolling squeezed out the ghee. Roll gently, and ensure each layer is well-brushed with melted ghee.
