Bakarkhani Roti Recipe
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Bakarkhani roti is a mildly sweet, tandoori bread from Mughlai cuisine that remains popular in some parts of Old Delhi, Lucknow, and Bangladesh. It is made with maida and sooji and is slightly flavored with sugar, salt, cardamom powder, and poppy seeds. Served with spicy mutton and chicken gravies, this shahi roti is a treat for the taste buds. Make it at home using my easy recipe.
Here are some more Indian bread recipes that you may like: tandoori roti, masala paratha, palak paratha, jowar bhakri, and naan.
Table of Contents
Ingredients
Bakarkhani is made using basic ingredients, including all-purpose flour (maida), fine semolina (sooji), ghee, granulated white sugar, salt, cardamom powder, egg, white poppy seeds, active dry yeast, and milk.
Do not replace ghee with oil; the bakarkhani roti will not taste good.
If white poppy seeds are unavailable, you can skip them in the recipe.
How To Make Bakarkhani
Make The Dough
Step 1: Add the following ingredients to a large mixing bowl (or parat).
- 500 g all-purpose flour
- ¼ cup fine semolina
- ¼ cup melted ghee
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 1 large egg
- 1 tablespoon white poppy seeds
- 2 teaspoons active dry yeast
Step 2: Mix well.
Step 3: Add milk (approximately 1 cup) little by little and knead to form a soft, chapati-like dough.
Step 4: Knead the dough for 4-5 minutes. Cover it with a kitchen towel and keep it aside for 1 hour.
Roll The Roti
Step 5: Preheat the oven to 200°C (400°F). Knead the dough for a minute.
Step 6: Divide it into 8 equal balls (approx 120 g each).
Step 7: Take one ball and roll it using a rolling pin to make a 4-inch circle. Keep the remaining dough balls covered with a cloth to prevent them from drying. Brush ½ teaspoon ghee on top of the circle and fold to make a semicircle.
Step 8: Apply ¼ teaspoon of ghee on top of the semi-circle and fold to form a triangle.
Step 9: Now, fold the triangle to smooth and round it again.
Step 10: Roll the dough to form a 6-inch circle (¼ inch thick). Use a little dry flour while rolling if the dough tends to stick to the work surface.
Note that the bakarkhani we get in Old Delhi is much bigger, but here I have reduced its size so that it’s convenient to eat and easy to make.
Step 11: Prick it with a fork
Step 12: Arrange the rounds on a baking sheet in a single layer.
Bake The Roti
Step 13: Place the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown on top.
Step 14: Remove bakarkhani from the oven and brush generously with ghee. Serve hot with any curry of your choice.
Make all the roties in the same manner.
Storage Suggestions
This roti will last for 2 days at room temperature in an airtight container.
In a refrigerator, you can increase its shelf life to 5-6 days. Reheat on a tawa over a low flame until warm, then serve. You can also microwave it to reheat it.
Bakarkhani freezes very well, too. Transfer the cooled roties to a ziplock bag and freeze for 4-5 months. Thaw, reheat, and serve.
Other Indian Bread Recipes We Recommend
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Bakarkhani Roti Recipe
Ingredients
- 500 grams all-purpose flour (maida)
- ¼ cup fine semolina (sooji)
- ¼ cup melted ghee (plus more for rolling and slathering over ready roti)
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 1 large egg
- 1 tablespoon white poppy seeds (skip if not available)
- 2 teaspoons active dry yeast
- milk to knead the dough (approx 1 cup)
Instructions
Make The Dough
- Mix flour, semolina, ghee, sugar, salt, cardamom powder, egg, poppy seeds, and yeast in a large mixing bowl (or parat).
- Add milk (approx 1 cup) little by little and knead to make a soft chapati-like dough.
- Knead the dough for 4-5 minutes.
- Cover it with a kitchen towel and keep aside for 1 hour.
Roll The Roti
- Preheat the oven to 200℃ (400℉).
- Knead the dough for a minute and divide it into 8 equal balls (approx 4.2 oz, 120 g each).
- Take one ball and roll it using a rolling pin to make a 4-inch circle. Keep the remaining dough balls covered with a cloth to prevent them from drying.
- Brush ½ teaspoon of ghee on top of the circle and fold to make a semicircle.
- Apply ¼ teaspoon of ghee on the top of the semi-circle and fold to make a triangle.
- Now fold this triangle to make a smooth round again.¼
- Roll the round to make a 6-inch circle (¼-inch thick) and prick it with a fork all over.
- Use a little dry flour while rolling if the dough is sticking to the work surface.
- Note – Bakarkhani that we get in Old Delhi is much bigger in size, but here I have reduced its size so that it’s convenient to eat and easy to make.
- Arrange the rounds on a baking sheet in a single layer.
Bake The Roti
- Place the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown on top.
- Remove Bakarkhani from the oven and brush generously with ghee. Serve hot with any curry of your choice.
- Make all the roties in the same manner.
This recipe turns out very good. You must give it a try!