Awadh Style Bakarhani Roti Recipe (Thick Spiced Flatbread)
Description:
Awadh Style Bakarhani Roti is a delectable, soft, and flaky flatbread from the rich culinary heritage of Awadh. This aromatic bread is infused with the warmth of cardamom and a touch of sweetness, creating a delightful balance of flavors. Traditionally, this bread is cooked in a tandoor, which imparts a distinct smoky char to the roti, enhancing its overall taste. Whether served with rich curries or lentils, this spiced flatbread makes for an irresistible accompaniment, bringing a taste of Awadhi cuisine right to your kitchen.
Cuisine: Awadhi
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Sooji (Semolina/Rava) | 1 cup |
| Milk | 200 ml |
| Fresh Cream | 50 ml |
| Active Dry Yeast | 2 teaspoons |
| Poppy Seeds | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Sugar | 2 teaspoons |
| Cashew Nuts (Ground to Paste) | 35 grams |
| Oil | To knead |
| Ghee | For layering |
| Salt | To taste |
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Total Time:
1 hour 15 minutes
Instructions:
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F) for about 10 minutes. This will ensure the oven is at the right temperature when the roti is ready for baking.
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Prepare the Dough: In a large mixing bowl, combine the all-purpose flour (maida), semolina (sooji), milk, fresh cream, active dry yeast, poppy seeds, cardamom powder, sugar, and cashew nut paste. Add salt to taste. Gradually knead the mixture, adding oil as needed, to form a soft, pliable dough. Knead for about 5 minutes to ensure it has the right consistency for rolling.
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Rest the Dough: Once the dough is ready, shape it into a ball and cover it with a damp cloth. Leave the dough in a warm place for about 2 hours to allow it to rise.
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Shape the Bakarhani Roti: After the dough has risen, divide it into small, equal-sized balls. On a floured surface, roll each ball into a thin circle (about 1 cm thick).
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Layering and Folding: Brush ghee generously over the surface of the rolled dough and sprinkle a little flour. Fold the dough in half and repeat the process of applying ghee and flour, making sure the surface is evenly coated. Then, fold the dough into a triangle shape. Apply a little more ghee and repeat the rolling process.
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Form the Cone: Roll the dough triangle tightly from one side to the other, forming a cone shape. Pinch the open edges to seal them. Press gently from the wide end of the cone, rolling it into a circular shape.
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Flatten the Dough: Use your palm to press the dough gently into a circular, flattened disc, about 1/2 inch thick. Use a fork or knife to poke holes on one side of the dough to ensure it cooks evenly.
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Cooking the Roti: If you have a tandoor, cook the roti inside it for about 2 minutes on each side, flipping it halfway through. Alternatively, you can use a flat, nonstick tawa (griddle) and cook the roti for 4 minutes on each side, ensuring it is evenly cooked and lightly browned.
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Serving: Once cooked, serve your Awadh Style Bakarhani Roti hot with a side of rich sultani dal or your favorite curry. This flavorful, spiced flatbread is perfect for a luxurious Sunday lunch or a festive occasion.
Tips:
- If you don’t have a tandoor, a nonstick tawa works just as well. Ensure the surface is well-greased with ghee for a crispy, golden finish.
- For extra flavor, you can also sprinkle some additional cardamom powder over the roti before folding it.
- The dough can be made a day ahead and stored in the fridge, allowing the flavors to develop further.
Enjoy this indulgent Awadhi specialty that brings together rich textures and bold flavors in every bite!
