Kashmir Baqar Khani Layered Flaky Ghee Milk Mughal Bread

Method

1. 1

   Mix maida, salt and sugar. Add 3 tbsp ghee and rub into flour until crumbly.

2. 2

   Add warm milk gradually. Knead 8 minutes into a smooth slightly soft dough. Cover. Rest 45 minutes.

3. 3

   Divide dough into 4 balls. Roll each into a thin oval about 3 mm thick.

4. 4

   Brush surface generously with melted ghee.

5. 5

   Fold the oval in half. Brush again with ghee. Fold again — this creates layers.

6. 6

   Roll out again to an oval about 1 cm thick.

7. 7

   Brush the top with milk. Sprinkle kalonji seeds.

8. 8

   Bake in a preheated oven at 200°C for 12 to 14 minutes until golden and slightly crispy on top with a flaky interior.

9. 9

   Or cook covered on a medium tawa: 5 minutes on each side.

10. 10

    Serve warm with kahwa.