For the alphabet B, I have a delicious bread from Bangladesh. Bakarkhani also called as Bakorkhani or Nim Shuka is a delicious flaky crispy flat bread famous as street food in Bangladesh, Pakistan and Kashmir. There are so many variations of bakarkahni depending on the region. I saw some street food videos on how they shape the bread. This is more like a crispy pastry and it is really good. The bakarkhanis are baked in tandoor but we can also use our ovens to bake. There is also a tawa cooked version which is soft and resembles parotta a lot.
As this flaky bread was so unique in shape and texture, I wanted to try this version. The layers are made with ghee and flour. In the commercial version oil is used. I used a mix of oil and ghee for layering. It was not so tough as a puff pastry and I managed it even during one of the hottest days in April. For the first batch, I made a smaller bread, but for the next batch, I combined two discs to make larger breads. Make it however you want but the end result is fantastic. Bakarkhani is made as a sweet version or savoury version and is served for breakfast. I made this for Sruti’s lunch one day and she loved it so much. She spread some nutella and peanut butter on top of the bread and relished it. She even packed some for her friends.
Makes 10 Breads
For The Dough:
Maida / All Purpose Flour – 2 cups
Ghee – 1/4 cup
Sugar – 1 tsp
Salt – 1/2 tsp
Water – 2/3 cup + 1 tbs
For The Layers:
Ghee – 2 tbs
Oil – 2 tbs
Maida / All Purpose Flour – 1/4 cup
In a bowl mix together maida, sugar and salt.
Add ghee and mix well until it makes a crumbly flour.
Add in 2/3 cup of water and make a dough. Add one or two tablespoon extra if needed.
Cover and set the dough aside for 30 minutes.
Preheat oven to 225°C.
On a counter, roll the dough into a thin rectangle. Sprinkle flour to avoid sticking to the counter.
Apply ghee all over the rectangle and sprinkle maida on top. Now with your fingers spread the maida so that the maida absorbs all the ghee and makes a fine coating on the dough.
Apply ghee again on top and sprinkle maida again.
Spread maida until it absorbs all the ghee.
Now fold the rectangle twice to form a letter fold.
Now repeat the ghee and maida application twice.
Now bring the sides to the centre and press well.
From the top side, start rolling the dough into a tight roll.
Slice it into 5 or six equal portions.
Reroll each portion and divide it into two or three according to the size of bakarkhani needed.
Bring the sides to the centre and pinch to form a ball.
Flatten it and roll it to a thin disc.
With the help of a knife, make three or four slits on the disc.
Arrange on a greased baking tray.
Apply more ghee on top and sprinkle some sesame seeds on top.
Bake in hot oven for 15 – 20 minutes until the top is nicely browned.
Remove from oven and allow it to cool.
Serve it for breakfast or as a snack.
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