Bakarkhani
Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread.
Bakorkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven. | |
| Alternative names | Shukha |
|---|---|
| Type | Bread |
| Course | Appetizer/Dessert |
| Place of origin | Bangladesh |
| Region or state | Dhaka, Chittagong |
| Associated cuisine | Bangladesh, India and Pakistan |
| Main ingredients | Dough, ghee, milk, sugar (optional) |
| Variations | Gao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri |
Bakorkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).
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