17 Bakarkhani, Bangladesh
Nazifa Tasnim
“Bakarkhani” is a type of crispy bread, considered as one of the most popular traditional foods of Old Dhaka. People from Dhaka mostly eat this on a regular basis. I grew up eating it almost every day with mostly tea. It is also served with Bangladeshi sweets. There’s a history behind Bakarkhani and how it was created. Around 1700 AD Murshid Quli Khan was a Nawab of Bengal ( now Bangladesh). He had an adopted son named Aga Baker Khan. He was very skilled, and he quickly became the commander in chief of his father’s army. And then one day he met a famous beautiful dancer named Khani Begum. They both fell in love with each other at first sight. But everything got complicated when Jainul khan, son of Jahandar khan, a high official in Quli khan’s court fell for Khani Bzegum too. Jainul and Bakar fought for a long time. Bakar and Khani were put to death at a point by his father once, but Bakar saved themselves. But Jainul managed to kidnap Khani and stab her to death. By the time Khani reached her, it was too late. Khani took her last breath on Bakar’s lap. After Khani died, Bakar was devastated and stayed in that area. He loved cooking. So he created a dish to commemorate their immortal love story. And named it Bakarkhani. There are many kinds and varieties and flavors of Bakarkhani. As it spread around the continent , the recipe changed too. But in Bangladesh it stayed the same. In Dhaka we can find two kinds of Bakarkhani. The most common one is the lightly salted plain one. Traditionally this dish is made in a Tandoor. But the oven is convenient for us. I would call this a Bangladeshi dish because it was invented in Bangladesh. And is still eaten the same way even after hundreds of years. I have no special touch on my recipe. I learnt my recipe from a chef who makes Bakarkhani in one of the oldest Bakarkhani shops in Dhaka.
Ingredients
- Plain flour/Maida 1 cup
- Salt 1/2 tsp
- Cooking oil 1 tablespoon
- Cooking oil 1/2 cup
- Butter 1/4 cup
Instructions:
- Make dough with flour, salt, and oil. Add the water little by little, about a tablespoonful at a time to make a stretchy dough (approx. 1/2 cup).
- Grease oil on top of the dough and cover with a wet cloth for at least 30 minutes.
- On a separate bowl mix 1/2 cup of oil with 1/4 cup of butter After 30 min, roll the dough as thin as possible. (you can use some flour on the board)
- Take some oil mixture and spread over the rolled dough.
- Sprinkle some flour over the oil so spreading the flour dries out the oil.
- Apply the oil mixture again and repeat the same process.
- Make five cuts with a knife for each piece. Bake for 22-25 minutes or until it is light brown.
Enjoy!
Comments
Laura (Colombia): Wow!, it seems yummy!, is it spicy? The story behind the recipe is amazing and interesting
Trinidad (Ecuador): Nazifa, thanks for the recipe and the story. When I read 1700 AD, you actually make me think about how much history there is and how little we know.
Nazifa Tasnim: @Trinidad yes! I didn’t know the history behind it until I started this assignment. It’s just amazing!
Zuleyma (México): Hi Nazifa. Thank you to share this recipe and the history behind, which is sad but beautiful. I´ll try this recipe. Trinidad (Ecuador): Nazifa, what a nice story behind or on top of this fantastic breads!
Trinidad (Ecuador): Nazifa, what a nice story behind or on top of this fantastic breads!
Zuleyma (México): Wow! qué interesante, Nazifa. Me hizo recordar que en el estado de Sonora, México existen unas galletas conocidas como coyotas. Y tienen un parecido con la preparación de las tuyas. Sólo que estás van rellenas de panela. Que al hornearse hace que quede un relleno suave, cremoso y dulce.
