Bakarkhani Recipes

Lahore's layered, flaky breakfast biscuit-bread — multiple thin layers of dough laminated with ghee, flavoured with cardamom and sugar, baked until crisp. Eaten dunked in morning chai. Mughal Lahore's most enduring bakery tradition.

Lahore's layered, flaky breakfast biscuit-bread — multiple thin layers of dough laminated with ghee, flavoured with cardamom and sugar, baked until crisp. Eaten dunked in morning chai. Mughal Lahore's most enduring bakery tradition.

Bakarkhani

Bakarkhani

Punjab

Bakarkhani is Lahore's layered, laminated breakfast bread — crisp on the outside, tender in the centre, with visible flaky layers that shatter satisfyingly when you break it. It is the Pakistani answer to a croissant, except it has been around longer than France, costs almost nothing, and tastes even better dunked in tea.

1h medium

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