Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe )
Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) is soft flaky bread which is seasoned with cardamom and also sweet on the palate. It is usually cooked in a tandoor which helps to give a charred and smoky flavour to the bread.
The bread was originally from Old Dhaka which is a part of Bangladesh. But since the technique and the cooking method got influenced by various states, the technique of making Bakharani Roti spread over to Awadhi Cuisine as well.
Serve the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) with Sultani dal to enjoy a rich Sunday lunch.
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30 M
45 M
75 M
4-5 Servings
Ingredients
- 2 cups All Purpose Flour (Maida)
- 1 cup Sooji (Semolina/ Rava)
- 200 ml Milk
- 50 ml Fresh cream
- 2 teaspoons Active dry yeast
- 2 teaspoons Poppy seeds
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 teaspoons Sugar , 2 teaspoon sugar
- 35 grams Cashew nuts , ground to paste
- Oil , to knead
- Ghee , for layering
- Salt , to taste
How to make Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe )
We begin making the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) preheating the oven at 180-degree celsius for about 10 minutes. Mix all the ingredients in a large mixing bowl.
Knead slowly to make a soft chapati dough, you can knead for about 5 minutes in order to get the right consistency. Once done roll it into a small ball and cover the dough with a damp cloth and keep it in a warm place for about 2 hours.
Once the dough is raised after two hours , divide the dough into small equal balls and roll it on a board about 1 cm thin. Apply ghee and sprinkle some dough on top and spread it evenly over the surface.
Then fold the dough in half and repeat the process of applying ghee and flour on the surface of the dough. Once done fold over to form a triangle. The again apply some more ghee.
Roll the dough to 2 cm thin and then from one of the long sides of the triangle start rolling the dough tightly till you reach the other side. Pinch the open edges to secure it neatly.
Once it is rolled you will get a conical shaped dough, start pressing the dough from the wide part of the cone by placing the thin end of the cone onto your palm resulting in a circular shape.
When the circular shape is made you can use your hand to press the dough to form the desired thickness , about 1/2 an inch. Once it flattened, you can poke holes on one side to make the dough cook quickly.
Grease the pan on which you are placing the dough and cook the bread inside the oven for about 2 minutes on each side. Make sure you flip the bread after every 2 minutes.You can also cook the bread on a flat nonstick tawa on each side for about 4 minutes on each side.
Serve the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) with Sultani dal to enjoy a rich Sunday lunch.
