|
Bakarkhani is a type of Dhaka layered bread that resembles the parathas or phyllo breads. These are thin and round in appearance apart from being crispy and layered. This flatbread was first made famous in Bangladesh and later became well known in Kashmir. In Pakistan, bakarkhani is sweet as well as savory in taste. Also known as creamy moghlai paratha, it is best served hot for breakfast.
INGREDIENTS AND METHOD OF PREPARING BAKARKHANI
The key ingredients in the bakarkhani recipe includes refined flour, baking powder, salt to taste, milk, sugar, crumbled fresh yeast, raisins, sunflower seeds, kewra water, pure ghee and sliced almonds for garnishing. For preparing bakarkhani, the refined flour is sieved with salt and baking powder. The milk is heated and sugar is dissolved in the flour. Some fresh yeast is dissolved in warm water and is kept aside. The raisins and the sunflower seeds are soaked in warm water for about 5 minutes. A well is made in the centre of the flour in which milk, kewra water and dissolved yeast are added. After mixing the dough properly for making it soft in texture it is covered with a cloth and kept aside for sometime allowing it to rise. After the addition of almonds, raisins and sunflower seeds the dough is divided into balls, which are further rolled and flattened. It is then placed on a greased baking dish and baked. While serving bakarkhani, it should be greased properly with ghee.
SOME HEALTH FACTS RELATED TO BAKARKHANI
It is a healthy dish, which contains some good nutrients like carbohydrates, proteins and fats.
|