Bakarkhani or Baqerkhani is a type of flatbread, somewhat, similar to phyllo puff-pastry. This flat bread is a bit sweet and goes perfectly well with the spicy tikkas or rich gravy dishes. You can read more about it here

You won’t believe this but I have been carrying this recipe with me for over 13 years and never ever made it before!! You may want to ask why? But honestly, there is no particular reason why I never made it!! 

So, this was my first attempt at Bakarkhani and I am quite pleased with the result though I realized that the flatbread was supposed to be rolled a little more thickly. May be I will post better looking Bakarkhanis after my next attempt at them. But the taste was good and they went very well with  the Zaafrani Murg Tikka.

You will need the following:

4 cups of plain flour (maida)
¼ spoon salt
1 tsp baking powder

1 cup milk
5 tsp sugar
½ tsp yeast
1 generous pinch saffron

2/3 cup clarified butter (pure ghee)
15-20 almonds (sliced), optional
15-20 raisins (I did not use them), optional

Sieve together the plain flour, salt and baking powder.
Warm the milk and saffron. Keep it aside for 15-20 minutes
Add in the sugar to the milk and stir well to dissolve it.
Soften the yeast (I crushed it well) and mix into the milk.
Using the milk, make a soft dough with the flour (add little more milk if required).
Add the melted clarified butter to the dough and mix in well
Next add the sliced almonds and raisins.
Keep the dough aside for 1½ hours.
Make (pera) balls from the dough and then roll like a chapatti (flatbread) or a pizza. Do not roll thin.
Grease a baking tray and place the flatbread over it. Prick the chapatti with a fork and bake in the oven at 200 degrees till done. (they should be golden or golden brown in colour)

Makes 16-17 Bakarkhanis

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