Bakarkhani is eaten everywhere in Pakistan but its actually originated from Kashmir. Its thick and crispy and has a buttery flavour. It is sprinkled with sesame seeds or sugar. It is available in different shapes but most of the time its round. It is completely dipped in chai until softens. Bakarkhani and tea is a must try combination.
- 3 cups all-purpose flour
- 1/2 cup clarified butter (ghee)
- 1/2 cup vegetable oil
- 1 tsp. salt
- 1/4 cup milk
- 1/4 cup water
- 1 egg, beaten
- Sesame seeds for garnishing
- In a large mixing bowl, combine the all-purpose flour, clarified butter (ghee), vegetable oil, and salt. Mix well.
- Gradually add the milk and water to the flour mixture while kneading it into a dough.
- Knead the dough for 10-15 minutes, or until it is smooth and elastic.
- Divide the dough into small balls about the size of a ping pong ball.
- Roll each ball out into a thin disc, about 1/8 inch thick.
- Brush each disc with the beaten egg, then sprinkle some sesame seeds on top.
- Fold the disc in half, then fold it in half again to form a triangle shape.
- Gently press the edges of the triangle to seal it closed.
- Repeat the process with the remaining dough balls.
- Preheat the oven to 350°F (180°C).
- Place the Bakar Khani triangles on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until they are golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
Enjoy your delicious Bakar Khani with tea or coffee!
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