Baqerkhani

1. 1

   Prepare the dough: In a large bowl, whisk together the maida, rava, sugar, salt, baking powder, and cardamom powder. Add 3 tablespoons of the melted ghee to the flour mixture. Rub it with your fingertips until it resembles coarse breadcrumbs. Gradually add the warm milk and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Add a little more milk if the dough feels too stiff. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. 2

   Laminate and shape the dough: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the rested dough into 6 equal portions and roll them into smooth balls. Take one ball and roll it out into a very thin large circle, like a chapati. Brush the surface generously with melted ghee and sprinkle lightly with some dry maida. Fold one-third of the circle over the center, then fold the opposite third over it, creating a rectangle. Brush with ghee again and fold the rectangle in half to form a square. Gently roll the square into a thick circle, about 1/2 inch thick and 5 inches in diameter. Repeat this process for all the dough balls.

3. 3

   Prepare for baking: Place the shaped baqerkhanis on the prepared baking sheet. Prick the entire surface of each baqerkhani with a fork. This prevents them from puffing up completely. Brush the tops with the lightly beaten egg wash. Sprinkle evenly with poppy seeds.

4. 4

   Bake the Baqerkhani: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until they are golden brown, crisp, and cooked through. Remove from the oven and let them cool slightly on a wire rack.

5. 5

   Serve warm with your favorite curry or a cup of chai.

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