Bakarkhani, a traditional Bangladeshi flatbread, is a culinary masterpiece that combines flakiness with unforgettable flavors. Originating from the Mughal era, this delicacy has stood the test of time and continues to tantalize taste buds worldwide. In this Bakarkhani Recipe article, we’ll guide you through crafting your own Bakarkhani, ensuring it’s as authentic as it gets.
Prepare to embark on a culinary journey that promises to be both rewarding and delicious.
Bakarkhani is a traditional flatbread originating from Bangladesh and other South Asian regions. It is known for its distinctive flaky and crispy texture, making it a popular snack or accompaniment to various dishes.
Bakarkhani is typically made from a mixture of all-purpose flour, semolina, ghee (clarified butter), yogurt, and various seeds such as nigella seeds, fennel seeds, and sesame seeds. These Bakarkhani Recipe ingredients are kneaded into a dough, rolled thin, and then baked until the bread becomes golden brown and crispy.
The use of ghee and the combination of seeds in Bakarkhani Recipe give Bakarkhani its unique flavor and aroma. It is often enjoyed with tea, served alongside curries, or as a standalone snack.
Bakarkhani has a rich history and is considered a cherished part of Bangladeshi cuisine, reflecting the country’s culinary traditions and cultural heritage.
For this delectable Bakarkhani Recipe, you’ll need:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/4 cup ghee (clarified butter)
- 1/4 cup plain yogurt
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon nigella seeds (kalonji)
- 1/2 teaspoon fennel seeds (saunf)
- 1/2 teaspoon sesame seeds (til)
Follow these detailed steps to create Bakarkhani perfection:
- In a mixing bowl, combine all-purpose flour, whole wheat flour, semolina, yogurt, salt, sugar, and baking powder.
- Add the melted ghee and milk and mix well.
- Gradually add enough water to knead the mixture into a soft dough and let it rest, covered with a damp cloth.
- let it rise in a warm place for 1 hour, or until doubled in size.
How to prepare:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Punch down the dough and knead it again.
- Divide the dough into equal portions and roll them into thin circles, using a rolling pin.
- Sprinkle nigella seeds, fennel seeds, and sesame seeds evenly over the rolled dough.
- If using red food coloring, brush it on one side of the dough.
- Bake the Bakarkhani for 15-20 minutes, or until golden brown.
- Serve hot.
- Preparation for Bakarkhani takes approximately 75 minutes, with a resting time of 1 hrs.
- This recipe yields about 12 Bakarkhani.
- Do not over knead the dough, or it will become tough.
- Do not let the dough rise for more than 1 hour, or it will become sour.
- Do not over bake the bakarkhani, or it will become dry.
- You can add 1/2 cup almonds, 1/4 cup raisins, and 1/4 cup chironjee to the dough.
- You can add 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon garam masala to the dough.
- If you do not have an oven, you can also bake Bakarkhani in a tandoor or on a tawa.
- To bake in a tandoor, heat the tandoor to 200 degrees Celsius (350 degrees Fahrenheit). Bake the
- Bakarkhani in the tandoor for 10-15 minutes, or until golden brown.
- To bake on a tawa, heat the tawa over medium heat. Place the Bakarkhani on the tawa and bake for 5-7 minutes on each side, or until golden brown.
You may like to pair Bakarkhani with – Chicken Kosha A Flavorful Delight
Nutrition value of Bakarkhani
The nutritional value of Bakarkhani can vary depending on the specific recipe and ingredients used, but here is a general overview of the approximate nutritional content for a standard serving of Bakarkhani (approximately one piece, about 20 grams):
- Calories: 80-100 calories
- Carbohydrates: 10-12 grams
- Protein: 2-3 grams
- Fat: 4-6 grams
- Fiber: 1-2 grams
- Sugars: 1-2 grams
- Sodium: 50-100 milligrams
Please note that these values are approximate and can vary based on factors like the size of the Bakarkhani, the specific ingredients used (especially the amount of ghee or butter), and any additional toppings or seasonings. Bakarkhani is generally considered a moderately calorie-dense snack due to its buttery and flaky nature. It’s often enjoyed in moderation as part of a balanced diet.
In the world of flatbreads, Bakarkhani stands out as a true gem. Its flaky layers, complemented by aromatic seeds, make it a delightful snack or side dish. With our easy-to-follow Bakarkhani Recipe, you can recreate the magic of Bakarkhani in your own kitchen, adding a touch of tradition to your meals. Whether paired with a spicy curry or enjoyed with a cup of tea, Bakarkhani is sure to be a hit with family and friends.
So, don your chef’s hat and embark on this culinary adventure of Bakarkhani Recipe. We hope this recipe brings you as much joy as it has brought to countless others over the centuries. Enjoy the flavors of Bangladesh with every bite of your homemade Bakarkhani!
Q. Can I substitute ghee with regular butter in Bakarkhani Recipe?
A. While ghee adds a unique flavor, you can use butter as a substitute.
Q. What if my dough is too sticky while preparing Bakarkhani Recipe?
A. Add a little more flour to the dough until it becomes manageable.
Q. Can I store Bakarkhani for later consumption?
A. Yes, store in an airtight container; it stays fresh for a week.
Q. Can I make sweet variations in Bakarkhani Recipe?
A. Absolutely, add a bit more sugar and enjoy a sweet twist.
Q. Is Bakarkhani gluten-free?
A. No, Bakarkhani contains wheat flour and is not gluten-free.