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Bakarkhani is royal Hyderabad bread. This bread has the crispiness, fluffiness and buttery flavor of pastry, but its bread that will go great with Rogan josh or Chicken Korma.

It is also a deliciously creamy moghlai parantha. Bakarkhani is a traditional food of the people of old Dhaka.

Bakarkhani or Baqerkhani are a type of layered bread from Bangladesh and Kashmir, similar to parathas or phyllo breads. It most likely originated in the Middle East and eventually spread to Kashmir.


All propose flour 2 cups

Baking powder 1/2 teaspoon

Milk 3/4 cup

Sugar 2 1/2 teaspoon

Fresh yeast, crumbled 1 tablespoon

Clarified butter 1 cup

Sunflower seeds (charoli/chironji) 1 tablespoon

Kewra water 1 teaspoon

Almonds, blanched, peeled and sliced 10

Salt as taste


Sieve flour with baking powder and salt. Mix sugar in hot milk, Dissolve fresh yeast in quarter cup of warm water and set aside.  Soak yeast in half cup of warm water for five minutes, drain and set aside.

Make a well in the center of the sieved flour, add sweetened milk, few drops of kewra water and dissolved yeast and gradually mix to make soft dough.

Cover it with a damp cloth and set aside for ten minutes. Add three tablespoons of melted butter and incorporate into the dough gradually. Add almonds and chironji.  Knead, cover and keep it in a warm place for thirty minutes to allow the dough to rise. Divide the dough equally into 8 portions and shape each into balls. Roll out each ball into a 6” diameter. Cook in a tandoor until brown on all sides. Remove from the tandoor brush bakarkhani with butter and serve hot

You can make it in oven:

Preheat the oven to 240º C/475º F/Gas Mark 9. Flatten the balls and roll them out into rounds with five inch diameter. Prick the entire surface with a fork. Arrange the rolled discs on a baking tray and bake in the preheated oven for ten to twelve minutes. Remove from oven, brush bakarkhani with butter and serve hot.

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