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.