Name: Kashmiri Bakarkhani
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1¼ cup All-Purpose Flour, maida; 1½ tbsp Sugar, powdered; ¼ tsp Salt, to balance sweetness; ½ tsp Ground Cardamom, for aroma; ⅓ cup Milk, lukewarm, for kneading; ¼ cup Ghee, melted, for generous layering; 1 tbsp Sesame Seeds, white, for garnish

1 hr 10 mintotal

Prep 40 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: None

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Ingredients

1¼ cupAll-Purpose Flourmaida
1½ tbspSugarpowdered
¼ tspSaltto balance sweetness
½ tspGround Cardamomfor aroma
⅓ cupMilklukewarm, for kneading
¼ cupGheemelted, for generous layering
1 tbspSesame Seedswhite, for garnish

Quantities are for 2 servings.

You'll need: Oven.

Active time includes resting, layering with ghee, shaping, and baking the thick bakarkhani.

Method

In a large bowl, mix the all-purpose flour, powdered sugar, salt, and cardamom powder. Add a little melted ghee and rub it in evenly.
Add lukewarm milk gradually and knead into a moderately firm dough. Cover and rest for 20 minutes.
20 min
Divide the rested dough into large balls. Roll one into a thin rectangle and brush the surface with ghee.
Fold the rectangle into tight accordion pleats or roll it into a cylinder. Coil the strip inward like a spiral and press down gently.
Cover the coil and rest it for 10 minutes so it rolls without springing back.
10 min
Preheat the oven to 200°C (390°F). Roll the rested coil into a thick 0.5-inch disc, prick the top with a fork, and sprinkle with sesame seeds.
Place on a parchment-lined baking tray and bake for 20-25 minutes, until puffed, flaky, and deep golden brown. Remove and brush with remaining ghee.
20–25 min

How to tell it's done

Bakarkhani should be flaky and biscuit-like outside, with soft buttery layers visible inside.

Getting it right

Tip

An oven gives bakarkhani the most even heat and the best flaky crust. A heavy covered kadhai can work, but watch the bottom closely.

What to serve it with

Serve warm with Kashmiri noon chai, kahwa, or mild meat curries.

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