Kashmiri Baqerkhani
A traditional Kashmiri layered bread, flaky and rich with ghee. This slightly sweet, thick, and biscuit-like flatbread is a beloved staple for breakfast, perfectly paired with a warm cup of noon chai.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine 1/4 cup of the warm milk, 1 tsp of the sugar, and the active dry yeast.
- c.Stir gently and set aside in a warm place for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the all-purpose flour, semolina, salt, and the remaining sugar.
- c.Create a well in the center. Pour in the activated yeast mixture, the rest of the warm milk, and 1/4 cup of the melted ghee.
- d.Mix with a spoon or your hands until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
- 3
Step 3
- a.First Rise (Proofing)
- b.Form the dough into a ball and place it in a lightly greased bowl.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Laminate the Dough for Layers
- b.Gently punch down the risen dough to release the air. Divide it into 4 equal portions.
- c.Take one portion and roll it out on a lightly floured surface into a very thin circle, about 9-10 inches in diameter.
- d.Brush the entire surface generously with some of the remaining melted ghee.
- e.Tightly roll the circle into a long, thin log.
- f.Coil the log into a spiral, like a pinwheel, and tuck the loose end underneath to secure it.
- g.Gently flatten the spiral with your palm. Repeat this process for the other 3 portions of dough.
- 5
Step 5
- a.Shape and Final Proof
- b.Cover the flattened spirals and let them rest for 10 minutes. This relaxes the gluten.
- c.Gently roll each spiral into a thick disc, about 5 inches in diameter and 1/2 inch thick.
- d.Place the discs on a baking sheet lined with parchment paper.
- e.Using a fork, prick the entire surface of each disc. This docking process prevents them from puffing up excessively while baking.
- f.Cover loosely and let them rest for another 15-20 minutes for a final proof.
- 6
Step 6
- a.Bake the Baqerkhani
- b.While the dough is resting, preheat your oven to 375°F (190°C).
- c.Brush the tops of the baqerkhani with the 2 tbsp of milk and sprinkle generously with poppy seeds.
- d.Bake for 20-25 minutes, or until they are a deep golden brown on top and sound hollow when tapped.
- e.For extra richness and shine, brush the hot baqerkhani with a little more ghee as soon as they come out of the oven.
- 7
Step 7
- a.Serve
- b.Let the baqerkhani cool slightly on a wire rack before serving.
- c.Serve warm with Kashmiri noon chai or your favorite tea.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm (around 110°F or 43°C), not hot, to activate the yeast without killing it.
- 2Be generous with the ghee during the lamination step; this is key to creating the signature flaky layers.
- 3Don't skip docking the surface with a fork. It's crucial for achieving the dense, biscuit-like texture.
- 4For a richer flavor, you can substitute a quarter of the milk with plain yogurt when making the dough.
- 5Baqerkhani are best enjoyed fresh and warm from the oven to experience their perfect texture.
- 6Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in an oven or toaster to restore crispness.
Adapt it for your goals.
Savory Version
Add 1/2 teaspoon of carom seeds (ajwain) or nigella seeds (kalonji) to the flour for a savory twist.
Whole WheatWhole Wheat
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need a little extra milk as whole wheat flour absorbs more liquid.
Nutty ToppingNutty Topping
Sprinkle slivered almonds or pistachios along with the poppy seeds before baking for added texture and flavor.
Why this is on our healthy list.
Provides Sustained Energy
The combination of complex carbohydrates from flour and energy-dense fats from ghee provides a significant source of energy, making it a very filling and satisfying bread for breakfast.
Source of Calcium
Made with milk, Baqerkhani offers a modest amount of calcium, which is essential for maintaining strong bones and teeth.
Frequently asked questions
Kashmiri Baqerkhani is a traditional, thick, layered bread from the Kashmir Valley. It's known for its flaky, biscuit-like texture, achieved by laminating the dough with ghee. It's slightly sweet and is a popular breakfast or snack item, often served with tea.