Bakarkhani: Feel the crunch in every bite

Making Bakarkhani an art which has been passed on from generation to generation for centuries. Bakarkhani is an absolutely delicious, thick, and crispy flatbread that originates from Puran Dhaka of Bangladesh. The traditional food and snack of the people of old Dhaka was so famous for its quality and taste that there was great demand of it in the Royal court of the Mughals in Delhi. It is connected to a love story of two young men, this delicious breakfast item has occupied a special niche in the hearts of the Old Dhaka inhabitants.

It is preferred by many with hot and spicy chicken and mutton curry recipes. This appetizer has a biscuit like texture. It can be relished right from the morning till your late night cup of tea. If you haven't tried this awesome traditional snack yet, step in your kitchen and try out this all new and delicious recipe today and relish your experience.

Ingredients

1 teaspoon baking powder

2 cup milk

1 tablespoon chiraunji

10 gm peeled,sliced almonds

salt as required

1 1/2 teaspoon kewra

2 1/2 teaspoon sugar

1 tablespoon dry yeast

4 tablespoon melted ghee

2 1/2 cup all purpose flour

1 tablespoon raisins

Water as required

How to make Bakarkhani 

Step 1

To prepare this delicious recipe, sieve together flour, baking powder and salt in a bowl. In a separate baking bowl, add milk along with sugar and heat in the microwave until the sugar melts. Remove from heat and allow it to cool.

Step 2

Place yeast in another bowl, add 60 ml of warm water and set aside to dissolve for 5 minutes. Soak raisins and chiraunji in a cup warm water and then set aside for 5-10 minutes.

Step 3

Add sweetened milk, kewra and dissolved yeast to the flour and make a soft dough. Cover the dough with a wet cloth to maintain its moisture and set aside for 20 minutes.

Step 4

After that, add 3 tablespoons of melted ghee to the dough. Add the soaked almonds, raisins and chiraunji and knead well. Cover and keep it in a warm place for 30 minutes to allow the dough to rise.

Step 5

Preheat the oven to 464-degree Fahrenheit (240-degree Celsius). Divide the dough into equal parts and make balls. Cover and set aside for 10 minutes.

Step 6

Flatten balls and roll them out. Prick the entire surface with a fork or knife. Put them on a baking tray and bake in the oven for 11-13 minutes.

Step 7

Remove from oven and allow it to come to the room temperature. Brush the Bakarkhanis with remaining ghee and serve.