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.
Knead the dough for a minute and divide it into 8 equal balls
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 & fold that 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.
Arrange the rounds on a baking sheet in a single layer.
Preheat the oven to 200 degrees C. 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.