Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large bowl, sift 2.5 cups of all-purpose flour. Add 1 teaspoon of salt, 1 tablespoon of powdered sugar, and 0.5 teaspoon of baking powder. Mix well. Add 3 tablespoons of solidified ghee and mix it into the flour using your fingertips and palm until the mixture resembles breadcrumbs and forms a ball when squeezed. Gradually add normal temperature water and knead to form a medium-soft dough. Knead for 3-4 minutes until the dough is smooth and elastic. Apply a light layer of oil or ghee on the dough, cover it, and let it rest for 15 minutes.

2. 2.Prepare the Saata

   While the dough rests, prepare the 'saata'. In a small bowl, combine 0.5 cup of solidified ghee and 2 tablespoons of cornflour. Mix thoroughly until you get a smooth, creamy paste. Place this 'saata' in the fridge for 5 minutes to chill.

3. 3.First Layering Process

   Dust your counter with all-purpose flour. Take the rested dough and flatten it by hand into a large, thin circle. Spread half of the chilled 'saata' paste evenly over the entire surface of the dough. Sprinkle 1.5 tablespoons of granulated sugar over the paste. Fold one side of the dough towards the center, then fold the other side over it to form a rectangular shape. Cover this folded dough with cling wrap and place it in the fridge for 15 minutes.

4. 4.Second Layering Process

   Dust the counter with flour again. Take the chilled, folded dough and flatten it by hand into a large, thin rectangle. Stretch it from the edges to ensure even thickness. Spread the remaining 'saata' paste evenly over the entire surface. Sprinkle the remaining 1.5 tablespoons of granulated sugar over the paste. Tightly roll the dough from one end to the other to form a log.

5. 5.Shape the Bakarkhani

   Using a knife, make light marks on the dough log at approximately 2-inch intervals to guide your cuts. To cut, place a thread underneath the log at a mark, cross the ends of the thread, and pull to cut cleanly. This method helps preserve the layers. Take each cut piece and gently flatten it by hand into a round shape, being careful not to press too hard to maintain the layers.

6. 6.Prepare for Baking

   Place the flattened bakarkhani pieces on a greased baking tray. In a small bowl, separate one egg yolk and add a few drops of food color. Mix well. Brush this egg yolk mixture evenly over the top of each bakarkhani piece. Sprinkle white sesame seeds generously over each bakarkhani for a bakery-style finish and added crunch.

7. 7.Bake in a Pot (No Oven)

   Preheat a large pot on high flame for 15 minutes. Place a sturdy stand inside the hot pot. Carefully place the baking tray with the bakarkhani onto the stand. Cover the pot with a lid, ensuring the lid is wrapped in a thick cloth to trap heat effectively. Place a heavy object on top of the lid to create an oven-like seal. Reduce the flame to very low and bake for 30 minutes, or until the bakarkhani are golden brown and perfectly crispy.

8. 8.Serve and Enjoy

   Once baked, carefully remove the bakarkhani from the pot. They should have a beautiful golden color and a crispy, layered texture. Serve hot with a cup of tea for a delightful snack. Enjoy your homemade, bakery-style bakarkhani!