Kashmiri Baqerkhani
A rich Kashmiri layered bread with a lightly crisp outside and soft, flaky center. This bakery-style flatbread is made with yeast, milk, ghee, and a touch of sweetness, then baked until golden and aromatic.
For 4 servings
- mix · ~4 min
Mix the dough ingredients.
1.Add all-purpose flour, instant yeast, sugar, salt, fennel seeds, and cardamom powder to a large bowl.2.Pour in lukewarm milk and 2 tbsp melted ghee.3.Mix until a shaggy dough forms.TIPKeep the milk just warm, not hot, so the yeast rises well. - knead · ~10 min
Knead the dough.
Knead the dough for 8 to 10 minutes until smooth and soft. If needed, add 1 to 2 tsp extra milk while kneading, but keep the dough slightly firm so the layers hold well.
- rest · ~90 min
Let the dough rise.
Shape the dough into a ball, lightly grease it with a little ghee, cover, and let it rise in a warm place until almost doubled.
- assemble · ~15 min
Shape the layered breads.
1.Divide the dough into 4 equal portions.2.Roll one portion into a thin oval or round.3.Brush lightly with melted ghee, then fold into pleats or roll it into a loose log.4.Coil the log into a spiral and tuck the end underneath.5.Repeat with the remaining dough and rest the shaped pieces for 10 minutes.TIPA light hand while rolling keeps the layers flaky instead of dense. - assemble · ~8 min
Flatten and finish the baqerkhani.
1.Gently roll each spiral into a thick disc about 5 to 6 inches wide.2.Place them on a greased or lined baking tray with space between each one.3.Whisk the egg yolk with 1 tbsp milk and brush over the tops.4.Prick the surface lightly with a fork to keep the breads flat. - rest · ~20 min
Rest the shaped breads.
Cover loosely and let the discs rest until slightly puffy.
- bake · ~22 min
Bake until golden.
Bake in a preheated 200°C oven until the tops are deep golden and the bread feels cooked through with lightly crisp edges.
TIPTurn the tray once halfway through if your oven browns unevenly. - garnish
Brush with the remaining ghee.
- serve
Serve warm or at room temperature.
Serve Kashmiri Baqerkhani with noon chai, kehwa, or alongside a mild curry.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough slightly firmer than regular naan dough so the pleated layers stay distinct after baking.
- 2Lightly crush the fennel just before mixing to release more aroma without leaving large hard bits in the bread.
- 3When coiling the pleated dough, keep the spiral loose; a tight coil can make the center dense instead of flaky.
- 4After the 10-minute bench rest, roll the spirals gently from the center outward so you do not squash the layers.
- 5Fork-prick only the top surface lightly; pressing too deep can seal layers together and reduce flakiness.
- 6Bake until the tops are deep golden, not pale, since the richer color gives baqerkhani its bakery-style flavor.
- 7Brush the hot breads with the final ghee as soon as they come out so it soaks into the crust and softens it slightly.
- 8Store cooled baqerkhani in an airtight box and reheat briefly in the oven, not the microwave, to bring back the crisp edges.
Adapt it for your goals.
Eggless
Skip the egg yolk wash and brush with milk plus a little melted ghee for a similar golden finish without egg.
sweet bakery styleSweet-bakery-style
Increase the sugar slightly and add a little extra cardamom for a more tea-time style baqerkhani with a sweeter aroma.
sesame toppedSesame-topped
Sprinkle white sesame seeds over the egg wash before baking for extra nuttiness and a more textured crust.
whole wheat mixWhole-wheat-mix
Replace part of the all-purpose flour with whole wheat flour for a heartier bread, though the layers will be a bit less delicate.
Why this is on our healthy list.
Comforting Energy Source
The flour and milk make this bread a satisfying source of carbohydrates, useful for a filling breakfast or tea-time snack.
Aromatic Digestive Spices
Fennel and cardamom add fragrance and are traditionally valued in breads for their gentle digestive qualities.
Some Protein and Calcium
Milk and egg yolk contribute a modest amount of protein and calcium alongside the rich texture they give the dough.
Frequently asked questions
The dough may have been too soft, the spiral too tightly rolled, or the final rolling too heavy-handed. Keep the dough slightly firm and flatten gently to preserve layers.
