Bakarkhani Bread

This puff pastry-like flatbread gets it’s name from a legendary tragic love story between a general named Aga Bakar and dancer named Khani Begum.
By Lail Hossain
Bakarkhani Bread

Bakarkhani Bread
 
Prep Time
Cook Time
Total Time
 
This puff pastry-like flatbread gets it's name from a legendary tragic love story between a general named Aga Bakar and dancer named Khani Begum.
Author:
Recipe Type: Baking
Ingredients
  • 2 cups flour, plus more for spreading on the dough during the rolling process
  • ¼ cup mawa
  • ¼ cup ghee/clarified butter, plus more for spreading on the dough during the rolling process
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • ⅔ cups + 3 tablespoon water
  • Sesame seeds, to sprinkle
For mawa:
  • 1 tablespoon ghee
  • ½ cup powdered milk
Instructions
Steps to make mawa(cheese dust):
  1. Heat butter in a nonstick pan over medium low heat.
  2. Once butter melts, add the dry powdered milk.
  3. Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside.
  4. An alternate way of making mawa : Cook chana in low heat until it changes color to slightly golden. Cool completely and grind in a food processor to a coarse dust.
Steps to prepare bakarkhani:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Make dough with flour, mawa, salt, sugar and ghee. Add the water little by little, about a tablespoonful at a time to make a stretchy dough.
  3. Knead well and cover with a wet cloth or wet paper towel for at least 30 minutes.
  4. Apply some ghee over the dough and keep aside for another ten to fifteen minutes.
  5. Apply ghee on a long rolling board and a rolling pin.
  6. Divide the dough into two portions.
  7. Roll the dough as thin as possible in the long board without adding any flour.
  8. Take some ghee on our fingers and spread over the rolled dough.
  9. Sprinkle some flour over the oil so spreading the flour dries out the oil.
  10. Apply ghee, and then spread flour evenly one more time.
  11. Fold the dough into half and apply the ghee and flour spreading process twice as step 8 to 10.
  12. Fold the dough for the second time and repeat the ghee and flour spreading process twice.
  13. Gently roll the dough. Take small balls from the roll and roll in into small breads.
  14. Repeat steps 7 to 13 with the second dough.
  15. Make three cuts with a knife for each piece.
  16. Sprinkle sesame seeds on each bread piece.
  17. Bake 22-25 minutes or until it light brown.
Lail Hossain

Lail Hossain

Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.

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