Bakerkhani/Bakar Khani (Pakistani Style) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, ghee, sugar, yogurt, and salt. Knead the dough until smooth and elastic.
• STEP 2.Divide the dough into small portions and roll each portion into a thin circle.
• STEP 3.Brush the rolled dough with ghee and fold it into layers, like a fan.
• STEP 4.Roll the folded dough into a spiral shape and flatten it slightly.
• STEP 5.Heat a tawa or griddle over medium heat and cook the flattened dough on both sides until golden brown.
• STEP 6.Serve the Bakerkhani warm with tea or as a snack.
• STEP 7.Store any leftovers in an airtight container to maintain freshness.

Cooking Tips

• Make sure to roll the dough thin to achieve the flaky layers.
• Brushing the dough with ghee before folding helps in creating a buttery texture.
• You can sprinkle some sesame seeds or nigella seeds on top of the Bakerkhani before baking for added flavor and visual appeal.

Storage and Serving

• Bakerkhani is best served warm, straight from the griddle.
• You can also reheat it in a toaster or oven for a few minutes before serving.
• Store any leftovers in an airtight container at room temperature for up to 2-3 days.