Kashmiri Bakarkhani
A rich, flaky layered bread made with ghee-laminated dough and topped with sesame and poppy seeds, a festive item from Kashmiri kandur bakeries.
- Prep
- 180 min
- Cook
- 25 min
- Total
- 205 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Tandoor or oven
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 310 kcal
Instructions
- 1
Mix the yeast and sugar into warm milk. Let it sit for 10 minutes until frothy.
- 2
Mix the flour and salt in a bowl. Add the yeast liquid and half the ghee (clarified butter) to make a soft dough.
- 3
Knead the dough well. Let it rise for about an hour until it doubles in size.
- 4
Roll the dough into a large thin sheet. Brush with the remaining ghee and fold it over several times to make layers.
- 5
Rest the folded dough for 20 minutes. Divide into portions and shape them into thick round discs.
- 6
Brush the tops with a little milk or ghee. Sprinkle generously with sesame and poppy seeds.
- 7
Bake in a very hot tandoor (clay oven) or oven for 15-18 minutes until deep golden and flaky.
- 8
Let them cool slightly before serving.
Chef's tips
Folding the dough creates the flaky layers, so do not skip the resting time. Bake at high heat for a crisp crust.
Ingredient substitutions
- ghee → unsalted butter
Storage
Keeps for up to 3 days in an airtight container.
Reheating
Warm briefly in the oven to restore flakiness.
Common mistakes to avoid
- •Not folding the dough properly, which makes the bread flat rather than flaky.
Serving suggestions
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