Dhakai Bakharkhani/ Baqeerkhani (Crisp Flatbreads from Dhaka, Bangladesh)
I.
Ingredients
  • 2cups flour, (plus a little more for rolling it out the dough)
  • 1/4cup mawa*
  • 1/4cup ghee** (plus a little more for spreading on the dough while rolling it out)
  • 3/4tsp saltteaspoon
  • 3tsps sugar
  • 2/3cups water(a little less or more if needed)
  • Sesame seeds, to sprinkle (optional)
Instructions
  1. Melt 500gm of unsalted butter and let it cook until the milk solids in the butter start turning golden brown (do not burn them) and the liquid fat is a golden colour. You should get a rich aroma from it.
  2. Let it cool to room temperature and then decant or strain the golden liquid into an airtight jar. This keeps for ages.
  3. In a large bowl, put the flour, salt and sugar into a large bowl. Crumble the mawa into it and mix in. Then add the ghee and use your fingers to rub it into the flour. Add the water, a little at a time, and knead well until you have a smooth and elastic dough that can be rolled out very thin.
  4. Cover the bowl with cling wrap or a damp kitchen towel to prevent it from drying. Let it rest for about 30 minutes to an hour. Then lightly coat the dough with a little ghee and then let it rest for another 10 to 15 minutes.
  5. Also lightly coat your rolling pin and board (or your working surface) with some ghee (or oil).
  6. Now divide the dough into two portions, working with one portion at a time. (I just oiled the surface of my dining table and rolled out the dough in one piece rather dividing the dough into two and going through the whole process twice!) Roll out one portion of the dough as thin as possible into a rectangle, without adding any flour. It should be thin enough for you to see your work surface through the rolled out dough!
  7. If your ghee has solidified, then melt it by placing the ghee container in a shallow bowl of hot water. Brush some ghee (not too much) all over the surface of the rolled out dough with your fingers. Sprinkle some flour evenly over this, enough so that the ghee is absorbed when spread out. The flour layer should be thin. Brush some more ghee, again, over this and then sprinkle some flour over this like previously.
  8. Fold the dough into half and once again repeat the process of brushing the ghee and sprinkling the flour over this twice, as before. Fold the dough for the second time (see the video) and repeat the brushing with ghee and flouring, twice.
  9. Now roll up the dough into a long cylinder and let it rest for about 10 minutes. Pinch off lime (or golf ball) sized balls and roll each one into a small, round flatbread about 1/8u201d thick. Sprinkle sesame seeds (optional) and lightly press into the dough using your rolling pin. Make three centred lengthwise cuts on each flatbread using a knife.
  10. Place on parchment lined baking sheets and bake 170C (325F). for about 20 to 25 minutes or until theyu2019re light brown on top. Do not over bake. Let them cool and serve with coffee or tea.
Recipe Notes

This recipe makes about 10 Bakerkhani that are about 4” in diameter.

*Please see this post for a detailed procedure to make mawa.

**Ghee is nothing but clarified butter and should be available readymade in Indian stores. It is quite easy to make your own at home. Since you are making the effort you can make a little extra and store the rest for later use. Ghee can be stored at room temperature and keeps for a while.

Please see this video to get an idea of how the dough is rolled out, layered with ghee and flour and folded. The language in the video is Bangla but the visual is quite descriptive.

The Bread Baking Babes:

Bake My Day – Karen

Bread Baking Babe Bibliothécaire – Katie

Blog from OUR kitchen – Elizabeth

Feeding my enthusiasms – Elle

Girlichef – Heather

Life’s A Feast – Jamie

Living in the Kitchen with Puppies – Natashya

Lucullian Delights – Ilva

My Kitchen In Half Cups – Tanna

Notitie Van Lien – Lien

Bread Experience – Cathy

Though the Bread Baking Babes (BBB) are a closed group, you can still bake with us as a Bread Baking Buddy and here’s how it works.

As I mentioned earlier, I am The Kitchen of the Month for November. To join us, bake some Bakharkhani according to the recipe above, and please post it on your blog before the 30th of this month. Make sure you mention the Bread Baking Babes and link to this post in your own post.

Then e-mail me at aparna[AT]mydiversekitchen[DOT]com with a link to your Bakharkhani post and a photograph of your bread that is 500px wide. Please also mention “Bread Baking Buddies” in the subject line.

I will then send you your “Bread Baking Buddy” badge which you may add to your post. I will also include your bread in the Buddy round-up in this post at the end of this month. So let’s get baking then.

Update:

Carola Bolgiani-Barenco, who is perhaps one of the most involved Bread Baking Buddy I know baked her Bakharkhani with home-milled spelt flour (that should give you an idea how dedicated she is when it comes to baking bread)

She says her flatbreads turned crisp like cookies which she quite liked. I would definitely recommend that you visit her blog before making these flatbreads because her post also has a very detailed pictorial tutorial on how exactly to fold the dough.