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A traditional Kashmiri layered bread, flaky and rich with ghee. This slightly sweet, thick, and biscuit-like flatbread is a beloved staple for breakfast, perfectly paired with a warm cup of noon chai.
Activate the Yeast
Prepare the Dough
First Rise (Proofing)
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A traditional Kashmiri layered bread, flaky and rich with ghee. This slightly sweet, thick, and biscuit-like flatbread is a beloved staple for breakfast, perfectly paired with a warm cup of noon chai.
This kashmiri recipe takes 125 minutes to prepare and yields 4 servings. At 570.88 calories per serving with 9.57g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Laminate the Dough for Layers
Shape and Final Proof
Bake the Baqerkhani
Serve
Add 1/2 teaspoon of carom seeds (ajwain) or nigella seeds (kalonji) to the flour for a savory twist.
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need a little extra milk as whole wheat flour absorbs more liquid.
Sprinkle slivered almonds or pistachios along with the poppy seeds before baking for added texture and flavor.
The combination of complex carbohydrates from flour and energy-dense fats from ghee provides a significant source of energy, making it a very filling and satisfying bread for breakfast.
Made with milk, Baqerkhani offers a modest amount of calcium, which is essential for maintaining strong bones and teeth.
Kashmiri Baqerkhani is a traditional, thick, layered bread from the Kashmir Valley. It's known for its flaky, biscuit-like texture, achieved by laminating the dough with ghee. It's slightly sweet and is a popular breakfast or snack item, often served with tea.
Unlike softer breads like naan or roti, Baqerkhani has a crisp exterior and a dense, flaky, layered interior, similar to a puff pastry or a biscuit. The lamination process with ghee is unique and gives it its characteristic texture.
While traditional recipes use yeast for leavening and flavor, you can make a non-yeasted version using 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. The texture will be slightly denser, more like a biscuit.
Store cooled Baqerkhani in an airtight container at room temperature for up to 2 days. To reheat and restore its crispness, warm it in a preheated oven at 350°F (175°C) for 5-7 minutes.
Kashmiri Baqerkhani is a traditional delicacy and is best enjoyed in moderation. It is high in refined carbohydrates and saturated fats from ghee, making it calorie-dense. It's more of an indulgent treat rather than a daily health food.
Based on this recipe, one piece of Kashmiri Baqerkhani contains approximately 590 calories. The high calorie count is primarily due to the generous use of all-purpose flour and ghee, which are essential for its authentic taste and texture.