Bakarkhani

Bakorkhani
	Bakorkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the tandoor oven.
Alternative names	Shukha
Type	Bread
Course	Appetizer/Dessert
Place of origin	Bangladesh
Region or state	Dhaka, Chittagong
Associated cuisine	Bangladesh, India and Pakistan
Main ingredients	Dough, ghee, milk, sugar (optional)
Variations	Gao-joban, Shuki (shukha), Nimshuki, Kaicha-ruti, Mulam, Chinshuki, Kashmiri
	Media: Bakorkhani;

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine.^[4] Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread.^[5]

Bakorkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).

^ Akbar, Ahsan (21 March 2021). "From kala bhuna to shatkora curry – let's all get a taste for Bangladesh". The Guardian. Retrieved 7 October 2021.
^ J Inder Singh Kalra, Pradeep Das Gupta (10 December 1986). Prashad:Cooking with Indian Masters. Allied Publishers. p. 129. ISBN 9788170230069. A rare leavened Indian bread, Bakarkhani is a popular with the Muslims of the Deccan.
^ Sumayya Usmani (2017). Mountain Berries and Desert Spice: Sweet Inspiration From the Hunza Valley to the Arabian Sea. Frances Lincoln. p. 51.
^ Cite error: The named reference dawn was invoked but never defined (see the help page).
^ Shinwari, Sher Alam. "Local pizza, Bakorkhani bread gaining popularity". Dawn. Pakistan. Retrieved 24 February 2020.

[guardian-1] Akbar, Ahsan (21 March 2021). "From kala bhuna to shatkora curry – let's all get a taste for Bangladesh". The Guardian. Retrieved 7 October 2021.

[2] J Inder Singh Kalra, Pradeep Das Gupta (10 December 1986). Prashad:Cooking with Indian Masters. Allied Publishers. p. 129. ISBN 9788170230069. A rare leavened Indian bread, Bakarkhani is a popular with the Muslims of the Deccan.

[3] Sumayya Usmani (2017). Mountain Berries and Desert Spice: Sweet Inspiration From the Hunza Valley to the Arabian Sea. Frances Lincoln. p. 51.

[dawn-4] Cite error: The named reference dawn was invoked but never defined (see the help page).

[5] Shinwari, Sher Alam. "Local pizza, Bakorkhani bread gaining popularity". Dawn. Pakistan. Retrieved 24 February 2020.

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