Bakarkhani · Bangladeshi · Main Course
Bakarkhani
Born in Bangladesh
“A thick, spiced flatbread with biscuit-like texture and hard crust, soaked in saffron molasses.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention distinctive hard crust texture first
8 in 10 say it's worth it for the aromatic saffron and molasses
5 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Bakarkhani is a thick, spiced flatbread from Mughlai cuisine—somewhere between bread and biscuit, with a hard, burnished crust that demands teeth. Flour and semolina form the base, but what makes it sing is the molasses steeped in saffron, the scatter of poppy or nigella seeds, and ghee worked through every layer. Prepared for Muslim religious festivals across South Asia, it has evolved into something sweeter, more indulgent than everyday roti.
What makes this version distinct
Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread. Bakarkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).
Signature elements
What people love
- distinctive hard crust texture
- aromatic saffron and molasses
- festive heritage
- sweet evolution
Know before you go
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