Bakarkhani
Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven. | |
| Alternative names | Shukha |
|---|---|
| Type | Bread |
| Course | Appetizer/Dessert |
| Associated cuisine | Bangladesh, India and Pakistan |
| Main ingredients | Dough, ghee, milk, sugar (optional) |
| Variations | Gao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri |
Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani 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.
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).