Bakarkhani
Sign in to saveAlso known as baqarkhani, baqar khani, bakar khani, bakar khani roti, bakorkhani, shukha naan, shukha roti, Nimshuki
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.
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
~4 min read
Encyclopedic overview
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).
Excerpted from Wikipedia’s “Bakarkhani” article, available under the CC BY-SA 4.0 licence.
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