Ecomely

Language

Bakarkhani: recipe illustration
Breakfast

Bakarkhani

A large round, flaky bread with a fine, crumbly texture, sprinkled with sesame seeds and lightly salted. Originally from Lucknow and very popular in Pakistan at breakfast with milky tea.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Spices & seasoning

On the side

Nutrition facts

393 kcal per serving

Protein
10.6 g
Carbohydrates
44.3 g
of which sugars
2.6 g
Fat
18.2 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the warm milk. Mix the flour, salt and baking soda, then add the milk mixture, the egg and 50 g melted butter. Add lukewarm water if needed and knead for 10 minutes until you have a soft dough.
  2. Cover and leave to rise for 1 hour 30 minutes in a warm place, until doubled in size.
  3. Knock the dough back and divide it into 6 balls. Roll each ball into a disc about 15 cm across.
  4. Brush with melted butter, fold the disc into a fan, then roll it up into a spiral. Flatten it into a thick patty about 1 cm thick.
  5. Place the patties on a tray, prick them with a fork, brush with butter and sprinkle with sesame and cumin seeds.
  6. Bake at 220 °C for 20 to 25 minutes, until the top is golden and the layers are well flaked.
  7. Let cool slightly and serve with milky tea.

More ideas

Karachi biscuits (biscuits de Karachi)35 min · 4 serv. · budget-friendlyKulcha40 min · 4 serv. · budget-friendlySesame bonbon (til ki patti)20 min · 6 serv. · budget-friendlySeeded chapati (Sattu roti)35 min · 4 serv. · budget-friendlyBheja fry (spiced masala brain fry)45 min · 4 serv.Sarson da saag1 h 25 · 4 serv. · budget-friendlyChapli kebab35 min · 4 serv.Chicken lollipop50 min · 4 serv.

Original Ecomely recipe.