Bakarkhani Roti is a mildly sweet tandoori bread from Mughlai cuisine which is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat to the tastebuds.
Here are some more Indin bread recipes that you may like – Tandoori Roti, Masala Paratha, Palak Paratha, Jowar Bhakri, and Naan.
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About This Recipe
Bakarkhani Roti is a traditional bread from Bangladesh that is also popularly made in some parts of Old Delhi and Lucknow.
It is made with maida and sooji and is slightly flavored with sugar, salt, cardamom powder, and poppy seeds.
This mildly sweet dense bread tastes delicious with spicy chicken and mutton curries and I am sure you will want more once you take a bite of this thick roti.
Ingredients
Bakarkhani is made using some basic ingredients like all-purpose flour (maida), fine semolina (sooji), ghee, 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 not available, then you can skip them in the recipe.
How To Make Bakarkhani
Make The Dough
Mix 500 g all-purpose flour, ¼ cup fine semolina, ¼ cup melted ghee, ½ cup granulated sugar, ½ teaspoon salt, 1 teaspoon cardamom powder, 1 large egg, 1 tablespoon white poppy seeds, and 2 teaspoon active dry 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 the dough with a kitchen towel and keep aside for 1 hour.
Roll The Dough
Knead the dough for a minute and divide it into 8 equal balls (approx 120 g each).
Take one ball and roll using a rolling pin to make a 4-inch circle.
Brush ½ teaspoon ghee on top of the circle and fold to make a semicircle.
Apply ¼ teaspoon ghee on the top of the semi-circle and fold to make a triangle.
Now fold this triangle to make a smooth round again.
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
Preheat the oven to 200 degrees C (400 degrees F).
Keep the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown from the 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.
Serving Suggestions
Bakarkhani is traditionally served with north Indian-style chicken and mutton gravies, but you can serve it with any curry of your choice.
My personal fav to serve with this roti are Mutton Korma, Chicken Masala, and Adraki Chicken.
Storage Suggestions
This roti will last for 2 days at room temperature in an airtight container. You can increase its shelf life to 5-6 days in a refrigerator.
Bakarkhani freezes very well too. Transfer the cooled roties to a ziplock bag and freeze for 4-5 months. Thaw, reheat, and serve.
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Recipe Card
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 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 the dough with a kitchen towel and keep aside for 1 hour.
Roll The Dough
- Knead the dough for a minute and divide it into 8 equal balls (approx 120 g each).
- Take one ball and roll using a rolling pin to make a 4-inch circle.
- Brush ½ teaspoon ghee on top of the circle and fold to make a semicircle.
- Apply ¼ teaspoon ghee on the top of the semi-circle and fold to make a triangle.
- Now fold this triangle to make a smooth round again.
- 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
- Preheat the oven to 200 degrees C (400 degrees F).
- Keep the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown from the 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.
