ঢাকাইয়া বাকরখানি না খাইলে পস্তাইবেন | Traditional Street Food of Dhaka

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Bakorkhani is a traditional bakery product dating back to Mughal times. Until very recently, it was a food-product peculiar to Dhaka city. Among the food items of Mughal times this has lingered to date and now it is also found in other cities of Bangladesh. People used to eat bakorkhani bread as their breakfast mixed with korma (sweet-testing meat or fish curry), sheek kabab (roasted beef) and sweets. The original home of this bread or biscuit is Afghanistan or beyond. In Afghanistan, it is still in vogue. Tradition goes that the name Bakorkhani was originally named after an influential Zamindar Aga Baker Khan in the late Nababi period. It is a round crispy bread (roti) made mainly with flour, milk, salt, dalda, ghee, cheese and Khamir (ingredients to make sweets).

Recipe : BakarkhaniOld Dhaka Style Bakorkhani | With A Spin

Ingredients:

2 cups flour, plus more for spreading on the dough during the rolling process
¼ cup mawa
¼ cup ghee/clarified butter, plus more for spreading on the dough during the rolling process
¼ teaspoon salt
½ teaspoon sugar
2/3 cups + 3 tablespoon water
Sesame seeds, to sprinkle

For mawa:

1 tablespoon ghee
1/2 cup powdered milk

Steps to make mawa(cheese dust):

Heat butter in a nonstick pan over medium low heat.
Once butter melts, add the dry powdered milk.
Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside.
An alternate way of making mawa : Cook chana in low heat until it changes color to slightly golden. Cool completely and grind in a food processor to a coarse dust.

Steps to prepare bakarkhani:

Preheat oven to 325 degrees Fahrenheit.
Make dough with flour, mawa, salt, sugar and ghee. Add the water little by little, about a tablespoonful at a time to make a stretchy dough.
Knead well and cover with a wet cloth or wet paper towel for at least 30 minutes.
Apply some ghee over the dough and keep aside for another ten to fifteen minutes.
Apply ghee on a long rolling board and a rolling pin.
Divide the dough into two portions.
Roll the dough as thin as possible in the long board without adding any flour.
Take some ghee on our fingers and spread over the rolled dough.
Sprinkle some flour over the oil so spreading the flour dries out the oil.
Apply ghee, and then spread flour evenly one more time.
Fold the dough into half and apply the ghee and flour spreading process twice as step 8 to 10.
Fold the dough for the second time and repeat the ghee and flour spreading process twice.
Gently roll the dough. Take small balls from the roll and roll in into small breads.
Repeat steps 7 to 13 with the second dough.
Make three cuts with a knife for each piece.
Sprinkle sesame seeds on each bread piece.
Bake 22-25 minutes or until it light brown.