Bakarkhani/Puran Dhaka style Bakarkhani
Bakarkhani is a popular thick flatbread from Mughlai cuisine. However, there are many variations to it. While the Dhaka style Bakarkhani is a crispy biscuit like preparation, Sylheti Bakarkhani is like a paratha and is enjoyed by many with hot and spicy chicken and mutton curry recipes.
While Diplomatic Square describes Bakarkhani as “A culinary jewel from Dhaka, Bangladesh”, the history of the origin of Bakarkhani in Wikipedia is really engrossing. What I bring you here is the Puran Dhaka style Bakarkhani, which is a treat with a cup of steaming tea.
There are many variations also to this crispy bakarkhani eg. adding sugar, cardamom etc. But what I present here is the recipe of a basic Bakarkhani.
Cuisine: Bengali (Bangladeshi)
Preparation time: 30 minutes+resting time
Cook time: 30 minutes
Servings: 14 pieces
- 2 cups of wheat flour/maida
- 1 teaspoon of salt
- 2 tablespoon of cooking oil
- 1 cup of oil + 1/2 cup of butter
- 1/2 cup of flour
- Take the flour and salt in a bowl. and mix it evenly.
- To the flour now, add the oil and rub the oil to all the flour to make a wet sand texture of the flour.
- Now, add water slowly to form a tighter dough. Sprinkle oil on the dough and keep the dough covered for 30 mins-1 hour. Do not worry if the dough looks very rough. It will become smooth when left for an hour.
- Preheat your oven to 180°C/350F.
- In a microwavable bowl, take the oil and the butter together, microwave them and keep them aside.
- After an hour, dust your working surface with lots of flour.
- Divide the dough into two equal portions. While we will work on one portion, we will keep the other portion covered.
- Roll the dough as thin as possible. The dough becomes as thin as if you pass your finger below the dough, you will see your fingers. I had spread my dough to a disc of about 45cm diameter.
- Throw 2-3 tablespoons of oil, butter mixture on the surface of the disc and spread it evenly on the entire disc.
- Now, thrown in 2-3 tablespoons of flour and with your hands evenly spread the flour such that the oil absorbs all the flour. Add more flour if necessary. Repeat steps 2,3 again i.e. spread oil and butter as before.
- Now, raise one side of the disc and fold it into a semi circle as shown in the photograph below. Spread on this layer oil and flour twice as you did before.
- Then fold the dough like a parcel as shown in the photograph below. Spread oil and flour twice as you did before.
- Roll the dough now as in the photograph.
- Now, divide the rolled dough into 6-7 equal portions.
- Take one portion of the dough spread the upper layer to seal the open layers behind such that the dough comes in the form of a sphere.
- With the rolling pin, gently roll out each sphere to disc of about 8-10 cm in diameter.
- With a knife, now make cuts in the disc as shown in the photograph.
- Bake the bakarkhani for about 25-30 minutes or till they turn golden brown in color.
- Meanwhile, you can work on the other half of the dough that you had kept aside in the beginning to prepare the remaining bakarkhanis.
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