Bakarkhani is a crispy, spiced, and layered flatbread with the most interesting back story. It is slightly sweet and similar to Sheermal. This was recommended by one of my Hyderabadi friends. I found this recipe by Sanjeev Kapoor and tried it out and it came out pretty well.
Vishesh Tippani / Additional Commentary
I think this is the Salman Khan of Rotis - This roti was cooked up by an aristocrat from Bengal (Aga Bakar Khan), in memory of a woman he loved but could not be with (Begum Khani). If Bollywood ever makes a movie on this, I think Salman Khan would be the perfect choice for Aga Bakar Khan!
What do I need?
Refined flour (maida) 2 cups
Baking powder ½ teaspoon
Salt to taste
Sugar 2½ teaspoons
Milk ¾ cup
Fresh yeast crumbled 1 tablespoon ( I used Active Dry Yeast)
Raisins 12-14
Charoli/chironji 1 tablespoon
Screw pine (kewda) water 1 teaspoon
Ghee melted 5 tablespoons
Almonds blanched, peeled and sliced 10
How do I make it?
Sieve together refined flour, baking powder, and salt into a bowl.
Add sugar to the milk and heat in the microwave for 30-40 seconds or till the sugar melts. Remove from heat and mix.
Place yeast in another bowl, add ¼ cup (50 ml) of warm water and set aside to dissolve for 3 minutes. If using active yeast - follow instructions to activate the yeast (leave in warm water 105-110 degrees F)
Soak raisins and chironji in ½ cup warm water and set aside for 5 minutes.
Make a well in center of the sieved flour, add sweetened milk, screw pine water and dissolved yeast and mix to make soft dough. Cover with a damp cloth and set aside for 10 minutes.
Gradually add 3 tablespoons of melted ghee to the dough and knead till it gets incorporated into the dough. Add almonds, raisins and chironji. Knead, cover and keep it in a warm place for 30 minutes to allow the dough to rise.
Preheat the oven to 240º C.
Divide the dough into equal portions, make balls, cover and set aside for 10 minutes.
Flatten balls and roll them out into oblong shapes of ¼ cm thickness. Prick the entire surface with a fork.
Arrange them on a baking tray and bake in the preheated oven for 10-12 minutes.
Remove from oven and serve hot
Keep calm and call mom tips:
If using store-bought active dry yeast, make sure it's not more than 6 months old and the water temperature is at 105-110 F
If the yeast does not foam after 10 minutes, you need to get another package
Store yeast in the fridge or freezer
Accompaniments
Yummy enough to eat it as is with some ghee
Refer to my friend's post on other Hyderabadi dishes you can serve.
Interesting story,I am sure even Salman khan wouldn't know about it.