Bakarkhani are Traditional Bangladeshi Breakfast Snacks | Flaky Flatbread

Bakarkhani or bakar khani roti is and unleavened Bangladeshi flatbread.
Made with wheat flour, slightly sweetened with sugar. It does not have any leavening agents like yeast or baking powder. The flakiness relies on layering the dough with oil or ghee. There are other recipes using molasses for sweetening and seeds for topping, but for this one I kept it simple. Of course, you can customize yours as you like.

This is commonly eaten as a breakfast snack with sweet tea. But you could certainly serve it alongside a substantial meal too.
Traditionally baked on the walls of a tandoor, which is a clay oven with hot coals inside it. The baker would brush the surface of the roti with a little bit of water to make them stick to the oven. Placing dozens of them at a time and just a couple of minutes later collecting them and peeling them off the oven walls.

A high temperature is necessary for a quick bake. I imagine most of you do not have a tandoor and neither do I. So, I would suggest using a thick metal tray to bake them on. Or use a baking stone if you have one. But do not get discouraged if you do not have either. Simply bake them on a parchment paper lined baking sheet and they should be fine.
This kind of bread can also be cooked in a pan.

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CHAPTERS
0:00 Intro
1:15 Ingredients & Equipment
1:43 Mixing
3:15 Chilling
4:00 Lamination
5:55 Dividing & pre-shaping
7:11 Chilling & final shaping
8:15 Baking & final result

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