(Last Updated on : 24/09/2015)
Bakarkhani is a thin and spiced flat bread which is a traditional evening snack of Kashmir
. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds and sugar grains. Bakarkhani is almost biscuit-like in texture, with a hard crust. Bakarkhani is a very delicious recipe of sweet snack loved by all age group people.
Bakarkhani has a special place in Kashmiri Cuisine
. It is also known as "Baqerkhani" or "Bakar Khani Roti". The Bakarkhani is typically consumed hot during breakfast and in evening as a tea-time snack. It is generally served with the famous beverage of Kashmir
, Kahwah or Sheer Chai. Tourists are very fond of this combination. Bakarkhani is also popular in Bangladesh as well as in parts of Pakistan.
Preparation of Bakarkhani
Bakarkhani is be made by kneading the flour with ghee, yeast, sugar, Kewra and Rose water, salt and milk. Dry fruits are very popular in Kashmir. So, dry fruits like almonds, raisins and chironji are added to the Bakarkhani for an extra flavour. The dough is then flattened. The bread is made by stretching a sheet of dough repeatedly before baking on a tandoor or tawa girdle.
Refined flour - 2 cups
Activated Yeast - 2 tbsp
Milk - 4 tbsp
Salt to taste
Sugar - 2 tbsp
Kewra water - 1 tsp
Rose water - 1 tsp
Chironji - 1 tsp
Almonds - 7 to 8, finely chopped
Raisins - 7 to 8
Ghee - 1 tbsp
Preheat the oven at 200 degree centigrade.
In a bowl mix together the refined flour and salt.
Add the almonds, chironji and raisins to the flour. Mix in 2-3 drops of kewra and rose water.
Add sugar and yeast and mix well.
Now gradually add milk and ghee while kneading the dough.
Cover and keep in a warm place for 20 minutes,
Roll out the dough into a flat disc. Dock the entire surface with a fork.
Arrange the rolled disc on a baking tray and bake in the preheated oven for 10-12 minutes.
Remove from oven and serve hot with steaming Kahwah or Sheer Chai.