Bakarkhani Roti
on Sep 09, 2022, Updated Dec 07, 2023
Bakarkhani Roti is a mildly sweet tandoori bread from Mughlai cuisine that is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat for the taste buds.
Here are some more Indin bread recipes that you may like: Tandoori Roti, Masala Paratha, Palak Paratha, Jowar Bhakri, and Naan.
Table of Contents
About Bakarkhani Roti
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 basic ingredients such as 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
Mix the following ingredients in a large mixing bowl (or parat).
- 17.6 oz (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 teaspoon active dry yeast
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
Knead the dough for a minute and divide it into 8 equal balls (approx 4 oz (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.
Use a little dry flour while rolling if the dough sticks to the work surface.
Note – Bakarkhani that 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.
Arrange the rounds on a baking sheet in a single layer.
Bake The Roti
Preheat the oven to 200°C (400°F).
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.
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.
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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Bakarkhani Roti Recipe
Ingredients
- 17.6 ounces all-purpose flour (maida) (500 g)
- 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
- 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 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℃ (400℉).
- 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.
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