Bakarkhani originated in Bangladesh and has evolved into many variations including the saffron infused ones to the sweetish dessert types. The original Bakarkhani is made of flour, Milk, yeast, sugar and ghee with some sprinkled nuts and raisins. The famous version of Bakarkhani is the Kashmiri Bakarkahni which is sweet, rich and deliciously tasty. Anyway, I have adapted this recipe from Sanjeev Kapoor's website since it was the easiest recipe I found.
This post is a part of Culinary Blog Hoppers monthly Blog hop and the theme is Indian Flat breads. I chose Bakarkhani since it seemed so very unique and yet so familiar. Though I have never tasted Bakarkhani, I have read a lot about these flat breads and wanted to attempt it at least once. I'm sure what i have presented here is not perfect since the original ones are more flatter and look much like flat breads than anything like I have made. But I am posting here nonetheless hoping that you would like my modified version too.
After my last post that I posted a month back, I have realized that no matter how much you are drawn to your passion and hobbies and try to make time for them, you always give up eventually when your family needs you more than your
|Nutritional Information (Approx) (per serving)|
|Plain flor/ Maida||2 cups|
|Milk||1 and 1/4 cup|
|Brown sugar/ Sugar||2 tablespoons|
|Baking powder||1/2 teaspoon|
|Chironji seeds||a handful|
|Elaichi powder||1/4 teaspoon|
Dissolve the brown sugar in warm milk. Add dry active yeast, mix well and let it rest so that the yeast can get active.
Warm some water and add Chironji seeds and raisins. Set them aside to soak for 10 mins.
Sieve together Flour, salt and Baking powder. Pour in the yeast and milk mixture, add elaici powder and mix.
Using your hand, mix the flour to form a firm dough. Let it aside covered in wet muslin cloth for 10 minutes.
Add melted ghee little by little and start kneading the dough.
Knead the dough till it is smooth and even textured all over. It takes about 10 minutes.
Now, blanch a handful of almonds and peel the skin off. Slice them and keep aside.
Drain water and add the soaked chironji and raisins along with sliced almonds to the kneaded dough and mix well. You may have to knead it for few more minutes.
Once the nuts and raisins are mixed well into the dough, set the dough in a warm place to raise for about 30 minutes.
Divide the dough into small balls (of your desired size) and flatten them one by one. I did not flatten them enough since I wanted them a little fluffy and bread-like and not the biscuit-like texture.
Prick the spread dough with a fork or tooth pick
Bake in a prheated over or tandoori oven for 15-20 minutes till the color of the crust turns brown and gets hard.
* The breads should be flatter so if you are attempting this, please do flatten the dough.
* For sweeter version, just replace brown sugar with 4 tablespoons of white sugar.
* For more rich taste, you can brush butter once the Bakarkhanis are baked and hot.
* Serve hot with curries
* If using tandoori oven, you don't have to add baking powder.
Do check out more of the amazing Indian flat breads presented by my fellow hoppers:
Tawa Aloo Kulcha by Piyali
Restaurant style Roti by Jayashree
Schezwan Paratha by Shubha
Zucchini Paratha by Padma