Bakarkhani roti is a mildly sweet, tandoori flatbread from Mughlai cuisine that is still enjoyed in parts of Old Delhi, Lucknow, and Bangladesh. Made from maida (all-purpose flour) and sooji (fine semolina), it is subtly flavored with sugar, salt, cardamom powder and finished with white poppy seeds. Rich with ghee and boasting a delicate layered, flaky texture, bakarkhani pairs wonderfully with spicy mutton or chicken gravies. Follow this simple recipe to make it at home.
Here are some other Indian bread recipes you might enjoy: tandoori roti, masala paratha, palak paratha, jowar bhakri, and naan.
Table of Contents
- Quick Look: Bakarkhani Roti
- Ingredients
- How To Make Bakarkhani
- Storage Suggestions
- Other Indian Bread Recipes We Recommend
- Bakarkhani Roti Recipe
Quick Look: Bakarkhani Roti
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 8 pieces
Dietary Info: Contains egg
Flavor/Texture: Crisp, flaky, slightly sweet-savory flatbread with a rich ghee aroma and delicate layers
Ingredients
Bakarkhani uses simple pantry ingredients: all-purpose flour (maida), fine semolina (sooji), ghee, sugar, salt, cardamom powder, an egg, white poppy seeds, active dry yeast, and milk.
Use ghee for authentic flavor — substituting oil will change the taste and texture. If white poppy seeds are not available, you can omit them.
How To Make Bakarkhani
Make The Dough
Step 1: In a large mixing bowl, combine:
- 500 g all-purpose flour (maida)
- ¼ cup fine semolina (sooji)
- ¼ cup melted ghee
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 1 large egg
- 1 tablespoon white poppy seeds (optional)
- 2 teaspoons active dry yeast
Step 2: Mix the dry and wet ingredients until combined.
Step 3: Gradually add milk (about 1 cup) and knead to form a soft, chapati-like dough.
Step 4: Knead for 4–5 minutes. Cover with a kitchen towel and let the dough rest for 1 hour.
Roll The Roti
Step 5: Preheat the oven to 200°C (400°F). Knead the dough briefly.
Step 6: Divide into 8 equal balls (about 120 g each).
Step 7: Roll one ball into a 4-inch circle. Keep the rest covered. Brush ½ teaspoon ghee on top, fold to form a semicircle.
Step 8: Brush ¼ teaspoon ghee over the semicircle and fold to make a triangle.
Step 9: Smooth and round the folded triangle into a ball.
Step 10: Roll the ball into a 6-inch circle about 1/4-inch thick. Use a little dry flour if it sticks. Note: traditional bakarkhani from Old Delhi is much larger; this size is more convenient to serve and eat.
Step 11: Prick the surface all over with a fork.
Step 12: Arrange the rounds on a baking sheet in a single layer.
Bake The Roti
Step 13: Bake on the middle rack for 10–12 minutes, until golden brown on top.
Step 14: Remove from the oven and brush generously with ghee. Serve hot alongside your favorite curry. Repeat the process for the remaining dough balls.
Storage Suggestions
At room temperature in an airtight container, bakarkhani stays fresh for up to 2 days.
Refrigerated, it will keep for 5–6 days. Reheat on a tawa over low heat until warm, or use a microwave.
These rotis freeze well. Once cooled, place them in a ziplock bag and freeze for 4–5 months. Thaw, reheat, and serve.
Other Indian Bread Recipes We Recommend
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Ajwain Paratha Recipe
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Missi Roti Recipe (Punjabi Besan & Atta Flatbread)
Bakarkhani Roti Recipe
Ingredients
- 500 grams all-purpose flour (maida)
- ¼ cup fine semolina (sooji)
- ¼ cup melted ghee (plus more for rolling and brushing)
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 1 large egg
- 1 tablespoon white poppy seeds (optional)
- 2 teaspoons active dry yeast
- Milk to knead (approx 1 cup)
Instructions
Make The Dough
- Mix flour, semolina, ghee, sugar, salt, cardamom powder, egg, poppy seeds and yeast in a large bowl.
- Add milk (approx 1 cup) gradually and knead to form a soft chapati-like dough.
- Knead for 4–5 minutes, cover with a kitchen towel and set aside for 1 hour.
Roll The Roti
- Preheat oven to 200℃ (400℉).
- Knead the dough briefly and divide into 8 equal balls (≈120 g each).
- Roll one ball into a 4-inch circle. Keep others covered. Brush ½ tsp ghee, fold to a semicircle.
- Brush ¼ tsp ghee on the semicircle and fold into a triangle, then smooth into a round ball.
- Roll into a 6-inch circle (¼ inch thick), prick all over with a fork. Use a little dry flour if sticky.
- Note: Traditional bakarkhani is larger; this size is easier to serve and eat.
- Place rounds on a baking sheet in a single layer.
Bake The Roti
- Bake on the middle rack for 10–12 minutes until golden on top.
- Remove and brush generously with ghee. Serve hot with curry.
- Repeat for all rotis.
Notes
Do not replace ghee with oil — the flavor and texture suffer.
If white poppy seeds are unavailable, skip them.
Nutrition
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