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:
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.
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.