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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 |
| Place of origin | Bangladesh |
| Region or state | Dhaka, Chittagong |
| Associated cuisine | Bangladesh,[1] India[2] and Pakistan[3] |
| 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.[4] Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread.[5]
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).
- ^ Akbar, Ahsan (21 March 2021). "From kala bhuna to shatkora curry – let's all get a taste for Bangladesh". The Guardian. Retrieved 7 October 2021.
- ^ J Inder Singh Kalra, Pradeep Das Gupta (10 December 1986). Prashad:Cooking with Indian Masters. Allied Publishers. p. 129. ISBN 9788170230069.
A rare leavened Indian bread, Bakarkhani is a popular with the Muslims of the Deccan.
- ^ Sumayya Usmani (2017). Mountain Berries and Desert Spice: Sweet Inspiration From the Hunza Valley to the Arabian Sea. Frances Lincoln. p. 51.
- ^ Cite error: The named reference
dawnwas invoked but never defined (see the help page). - ^ Shinwari, Sher Alam. "Local pizza, Bakarkhani bread gaining popularity". Dawn. Pakistan. Retrieved 24 February 2020.
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