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Bakarkhani
🇮🇳 Indian Vegetarian

Bakarkhani

🇮🇳 Indian

Flaky Awadhi bakarkhani, breakfast bread of Lucknow's old city. Soft-centred, blistered and buttered; bread as daily ritual. Serve with any curry, dal or pickle on the table.

Prep 37 min Cook 13 min Serves 3 Medium

Ingredients

  • Saltto taste
  • Ghee3 tbsp
  • All-Purpose Flour2 cups
  • Semolina (Rava)1 cup
  • Poppy Seeds1 tsp

Instructions

  1. 1

    Bring the dough together with lukewarm water, then knead hard — soft dough makes soft bread, no shortcuts.

  2. 2

    Let it rest in a warm spot; the dough should look smoother and feel like an earlobe when ready.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook the first side dry, the second side with ghee, and finish directly on the flame for the puff.

  5. 5

    Slather with ghee, wrap in a clean cloth, and carry to the table warm.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: BAKARKHANI | Most Secret Recipe ☪ Eid Special ☪ Traditional Khasta Bakarkhani | Sarwat Kitchen · on YouTube