Bakar khani

Bakar khani


6 people made this

About this recipe: This is a dried and crispy bread that is delicious with bit of butter. Enjoy with tea.

Afsana_Hossain Dhaka, Bangladesh

Serves: 3 

  • For dough
  • 2 cups maida (all purpose flour)
  • Salt as needed
  • Water as needed
  • 1 cup dalda ( hydrogenated vegetable oil), molten and cooled
  • 2 teaspoons soybean oil
  • For wet dough
  • 1 cup flour
  • 1/2 cup cornflour
  • 1/4 cup soybean oil

Prep:25min  ›  Cook:20min  ›  Extra time:3hr setting  ›  Ready in:3hr45min 

  1. For dough:
  2. Mix flour, oil, salt and water to make dough. Keep aside the dough by covering it with a lid for 3 hours. Meanwhile, prepare the wet dough by mixing the flour, cornflour and oil.
  3. After three hours divide the dough into 4 parts. Then roll out each part very thinly into rotis or tortillas.
  4. Now in each roti, spread the molten dalda on 2/3 of the spread. Sprinkle the wet dough on the roti.
  5. Then close the roti from one to another to make a semi-circle. Then spread the dalda and wet dough again. Fold again to make a quarter shape. Repeat 2 more times so that the quarter can be as big as your palm. The quarter will layer up to become thick during this process.
  6. Repeat for the rest of the 3 rotis. Set the 4 quarters aside for 1 hour.
  7. Now cut out thin disks horizontally and roll with rolling pin and place on a greased baking dish. Repeat for the rest of the rotis.
  8. Bake at 180 degree Celsius for 15-20 minutes.

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