Thick spiced flat bread that has a texture of a biscuit. It is also known as bakar khani roti.
The origin story of the Bakarkhani comes in a legend. It starts off with a man named Aga Bakar Khan who fell in love with Khani Begum, a woman who was also sought after by Jainul. Jainul confesses his love, but gets rejected by Khani, and in rage, he decides to attack and kidnap her. Bakar goes off to rescue her, but Bakar is unsuccessful in his mission as Jainul accidentally kills Khani (to which Jainul gets killed as well). Deeply sad after the outcome, Bakar goes off to bury and build a tomb for Khani. After hearing this tragic love story, a baker was inspired to name his bread after them, namely, "Bakarkhani."
Ingredients
1/2 kg maida
1/4 cup fine sooji
1/4 cup ghee (plus more)
1/2 cup sugar
1/2 tsp salt
1 tsp cardamom powder
1 egg
1 tbsp poppy seeds
2 tsp active dry yeast
milk to knead the dough
Instructions
Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds, and yeast in a bowl.
Add milk slowly and knead to make a soft Chapati like dough.
Knead the dough for 4-5 minutes.
Cover the dough and keep aside for 1 hour.
Divide the dough into 8 equal balls.
Take one ball and roll to make a 4 inch circle.
Apply some ghee on top and fold to make a semicircle.
Apply some more ghee and fold to make a triangle.
Now fold this triangle to make a round again.
Roll the round to a .5 mm disc and prick it with a fork all over.
Arrange the discs on a baking sheet.
Pre heat the oven to 200 degrees C.
Bake for 10-12 minutes till slightly browned from top.
Remove from oven and apply ghee generously on top.
Serve hot with any curry of your choice.
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