Bakarkhani
Sign in to saveBakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.
Key facts
- Food.name
- Bakarkhani
- Food.image
- বাকরখানী.jpg
- Food.caption
- Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven.
- Food.alternate_name
- Shukha
- Food.national_cuisine
- Bangladesh, India and Pakistan
- Food.course
- Appetizer or dessert
- Food.type
- Bread
- Food.main_ingredient
- Dough, ghee, milk, sugar (optional)
- Food.variations
- Gao-joban, shuki (shukha), nimshuki, kaicha-ruti, mulam, chinshuki, Kashmiri
via Wikipedia infobox
Article
7 sectionsContents
- Legend
- Regions
- Preparation
- Variations
- In literature
- See also
- References
Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.
Bakarkhani 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).