Awadh Style Bakarhani Roti Recipe (Thick Spiced Flatbread)
Awadh Style Bakarhani Roti is a traditional, spiced flatbread originating from the regal Awadh region of India. Known for its thick, aromatic texture, this dish is ideal as an accompaniment to rich curries and dals. The layered roti is prepared using a combination of all-purpose flour, semolina, fresh cream, and a blend of aromatic spices such as cardamom and poppy seeds. It’s a treat that adds both texture and flavor to your meal, perfect for festive gatherings or a special Sunday lunch.
This recipe will guide you through creating this rich and flavorful flatbread with a beautiful layered texture that melts in your mouth.
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 |
| Sunflower Oil (for kneading) | As needed |
| Ghee (for layering) | As needed |
| Salt | To taste |
Instructions
Step 1: Preparing the Dough
- Preheat the oven to 180°C (350°F) for about 10 minutes.
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 cup of semolina. Add 2 teaspoons of active dry yeast, 2 teaspoons of poppy seeds, and 1 teaspoon of cardamom powder to the flour mixture.
- Add 2 teaspoons of sugar, 35 grams of ground cashew paste, and 50 ml of fresh cream to the mixture. Stir gently to combine all the ingredients evenly.
- Gradually pour in 200 ml of milk and knead the mixture into a soft, smooth dough. This may take around 5 minutes of kneading. If the dough feels too stiff, you can add a bit more milk or a few drops of water until you achieve the right consistency.
- Once the dough has formed, cover it with a damp cloth and place it in a warm, undisturbed place for about 2 hours. This will allow the dough to rise and become soft and airy.
Step 2: Shaping the Roti
- After the dough has doubled in size, gently punch it down to remove any air bubbles. Divide the dough into small equal-sized balls.
- Roll each ball out on a flat surface using a rolling pin, ensuring the thickness is about 1 cm.
- Once flattened, apply a generous amount of ghee on top of the dough and sprinkle a little bit of flour. Spread the ghee and flour evenly over the surface.
- Now, fold the dough in half and repeat the process—apply more ghee and sprinkle more flour. This layering method is what gives the roti its flaky texture.
- Fold the dough once again, this time forming a triangle shape. Apply a little more ghee to this layer.
- Roll the dough to about 2 cm thickness, then carefully fold the triangle into a tight roll, securing the open edges to ensure it stays closed.
Step 3: Shaping the Dough into a Circle
- After the dough has been rolled into a conical shape, start pressing it from the wide end of the cone. Place the thin end of the cone in your palm and gently press, shaping the dough into a circular form.
- Use your hand to press the dough until it reaches the desired thickness of about ½ inch.
- Once flattened, poke a few holes with a fork on one side of the dough. This helps the roti cook evenly and quickly.
Step 4: Cooking the Roti
- Grease the pan (or baking tray) on which you will cook the roti. Place the shaped dough onto the pan and cook it in the oven for 2 minutes on each side. Be sure to flip the roti after each 2-minute interval.
- Alternatively, you can cook the roti on a flat non-stick tawa (griddle). Heat the tawa over medium heat, then cook the roti for about 4 minutes on each side, pressing lightly with a spatula to ensure even cooking.
Step 5: Serving the Roti
- Once cooked, remove the roti from the pan and brush it with ghee for an added touch of richness.
- Serve hot with a rich Sultani dal or any other curry of your choice for a satisfying, flavorful meal.
Tips for Perfect Bakarhani Roti
- The key to a good Bakarhani Roti lies in the layering technique. Be sure to apply enough ghee between the layers to achieve the flakiness and tenderness.
- Letting the dough rise is crucial for the texture. A warm, moist environment will help the dough rise better and create a soft, airy roti.
- If you prefer a crispier roti, you can cook it for an additional minute on each side in the tawa or oven.
Nutritional Information (per serving, approx.)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sodium | 200 mg |
| Sugars | 2 g |
Conclusion
The Awadh Style Bakarhani Roti is a flavorful, aromatic, and hearty flatbread that pairs wonderfully with a variety of Indian curries, especially the rich, spiced Sultani dal. The meticulous preparation process—from kneading and layering to cooking—ensures that the end result is a soft yet flaky roti that will transport your taste buds to the royal kitchens of Awadh. Perfect for a festive occasion or a special meal, this recipe will become a favorite in your culinary repertoire. Enjoy the essence of Awadhi cuisine in your own home with this decadent spiced flatbread!
