Bakarkhani is a 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 is how to make it.
Cover the dough and keep aside for 1 hour.
Divide the dough into 8 equal balls.
Roll the round to a .5 mm disc and prick it with a fork all over.
Arrange the discs on a baking sheet.
Pre heat the oven to 200 degrees C.
Bake for 10-12 minutes till slightly browned from top.
Remove from oven and apply ghee generously on top.
Serve hot with any curry of your choice.
You can store this roti in freezer for upto a month. So bake a big batch and pullout one whenever you crave for it.
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