on Sep 09, 2022, Updated Dec 07, 2023 Here are some more Indin bread recipes that you may like: Tandoori Roti, Masala Paratha, Palak Paratha, Jowar Bhakri, and Naan.
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It is made with maida and sooji and is slightly flavored with sugar, salt, cardamom powder, and poppy seeds. This mildly sweet, dense bread tastes delicious with spicy chicken and mutton curries, and I am sure you will want more once you take a bite of this thick roti. Do not replace ghee with oil; the bakarkhani roti will not taste good. If white poppy seeds are unavailable, you can skip them in the recipe.
17.6 oz (500 g) all-purpose flour ¼ cup fine semolina ¼ cup melted ghee ½ cup granulated white sugar ½ teaspoon salt 1 teaspoon cardamom powder 1 large egg 1 tablespoon white poppy seeds 2 teaspoon active dry yeast
Knead the dough for 4-5 minutes. Cover it with a kitchen towel and keep aside for 1 hour. Brush ½ teaspoon ghee on top of the circle and fold to make a semicircle. Apply ¼ teaspoon ghee on the top of the semi-circle and fold to make a triangle. Now fold this triangle to make a smooth round again. Use a little dry flour while rolling if the dough sticks to the work surface. Note – Bakarkhani that we get in Old Delhi is much bigger, but here I have reduced its size so that it’s convenient to eat and easy to make. Place the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown on top. Remove Bakarkhani from the oven and brush generously with ghee. Serve hot with any curry of your choice. Make all the roties in the same manner. In a refrigerator, you can increase its shelf life to 5-6 days. Bakarkhani freezes very well, too. Transfer the cooled roties to a ziplock bag and freeze for 4-5 months. Thaw, reheat, and serve.
