Dhakai Bakarkhani

Ingredients

Method

1. 1

   Prepare the Base Dough

   In a large mixing bowl, sift the flour and combine with salt and sugar. Gradually add lukewarm water and 2 tablespoons of melted ghee, kneading for at least 10-12 minutes until you achieve a smooth, elastic, and slightly stiff dough. The dough should not be sticky; if it is, dust with a teaspoon of flour until it bounces back when poked.

2. 2

   Resting for Gluten Development

   Cover the dough with a damp muslin cloth and let it rest at room temperature for at least 1 hour. This resting period is critical as it relaxes the gluten, allowing for the extreme stretching required for the traditional 'parda' (layers). Skipping this will result in a tough, chewy bread rather than a crisp one.

3. 3

   Create the Fat Emulsion

   While the dough rests, whisk the semi-solid ghee and rice flour together in a small bowl until it forms a creamy, white, spreadable paste. This 'sata' or paste is what prevents the layers from fusing during the baking process. Ensure there are no lumps in the mixture to maintain an even flake.

4. 4

   Dividing and Initial Rolling

   Divide the rested dough into 10-12 equal balls (roughly 70g each). Roll each ball out into a very thin, translucent circle on a lightly greased surface. You should almost be able to see the pattern of your countertop through the dough.

5. 5

   Applying the Laminating Paste

   Spread a thin, even layer of the ghee-rice flour paste over the entire surface of the rolled-out dough. Use your fingers to ensure every millimeter is covered, as any dry spots will cause the layers to stick together. Dust very lightly with a pinch of dry flour.

6. 6

   Folding for Layers

   Fold the dough circle inward from two sides to meet in the center, then fold the remaining two sides to form a square. Spread a little more paste on this square, then roll it up tightly into a cylinder. Stand the cylinder vertically and flatten it with your palm to create a coiled disc.

7. 7

   Secondary Resting

   Place the coiled discs on a tray, cover them, and let them rest for another 20 minutes. This second rest ensures the fat sets slightly within the layers, which prevents the layers from squishing together when you do the final rolling.

8. 8

   Final Shaping and Pricking

   Roll each coiled disc into a circle about 1/2 inch thick and 5 inches in diameter. Use a fork or a specialized docker to prick the surface deeply and frequently. These holes prevent the bread from puffing up like a pita and ensure it dries out into a biscuit-like texture.

9. 9

   Top Garnish

   Brush the top of each disc with a tiny amount of water or milk and sprinkle generously with black sesame seeds or poppy seeds. Press the seeds down gently so they adhere to the dough during the high-heat baking process.

10. 10

    High Heat Baking

    Preheat your oven to 220°C (425°F) with a baking stone or heavy tray inside. Place the Bakarkhanis on the hot tray and bake for 12-15 minutes. They are done when they turn a deep golden brown and feel firm to the touch.

11. 11

    Cooling for Crispness

    Transfer the hot breads to a wire cooling rack immediately. Do not stack them while hot, as the steam will make them soft. As they cool, they will harden into their signature crisp, brittle texture that snaps cleanly when broken.