Bakarkhani Roti
Traditional Kashmiri Bread
Sooji is a fine flour see link (Sooji)
Bakarkhani Roti
Traditional Kashmiri Bread
Equipment
- Large Baking Sheet
Ingredients
- ½ kg Maida (Flour)
- ¼ cup Fine Sooji
- ¼ cup Ghee
- ½ cup Sugar
- ½ tsp Salt
- 1 tsp Cardamom Powder
- 1 Egg
- 1 tbsp Poppy Seeds
- 2 tsp Active Dry Yeast
- Milk to knead the dough
Instructions
- Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds and yeast in a bowl.
- Add milk slowly and knead to make a soft Chapati like dough.
- Knead the dough for 4-5 minutes.
- Cover the dough and keep aside for 1 hour.
- Divide the dough into 8 equal balls.
- Take one ball and roll to make a 4 inch circle.
- Apply some ghee on top and fold to make a semicircle.
- Apply some more ghee and fold to make a triangle.
- Now fold this triangle to make a round again.
- Roll the round to a .5 mm disc and prick it with a fork all over.
- Arrange the discs on a baking sheet.
- Pre heat the oven to 200 degrees C.
- Bake for 10-12 minutes till slightly browned from top.
- Remove from oven and apply ghee generously on top.
- Serve hot with any curry of your choice.