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6 Min
16/02/2026
Kashmiri Bakharkhani is a beloved Ramadan bread known for its flaky layers and golden crust. This article looks how the bread is traditionally baked in clay tandoors. How it can be paired with Wazwan curries or enjoyed with noon chai at Sehri. Bakharkhani continues to be a staple in Kashmiri households during the holy month. Dive deeper to know how this layered bread is made and why it holds such cultural significance in Kashmir.
As Ramadan kicks off in Kashmir, local bakeries known as kandurs start working before sunrise. Shelves fill up with freshly baked breads, and among them, Bakharkhani stands out with its golden swirls and crisp texture. It is not your everyday roti. It is richer, slightly sweet, and carefully layered to create a delicate flakiness that feels indulgent and comforting. Bakharkhani is believed to have Persian and Mughal influences, which explains its layered structure and generous use of ghee.
Over the years, Kashmiri bakers have adapted it as per local tastes, turning it into a Ramadan essential. During Sehri, families serve it with butter, cream, or traditional noon chai. At Iftar, it complements with Wazwan dishes like rogan josh and yakhni, soaking up gravies without going mushy. The preparation process is simple in ingredients but the technique is deailed. The dough is made using refined flour, ghee, milk, a pinch of sugar, and salt. Sometimes fennel seeds or cardamom are added for a mild aroma. After kneading, the dough gets rested to develop texture. It is then rolled thin, brushed generously with ghee, folded repeatedly to form layers, and shaped into thick discs.
Before baking, bakers often press light patterns onto the surface. The bread is traditionally baked inside a clay tandoor, where high heat gives it a crisp outer layer whilst keeping the inside slightly soft.
Unlike soft rotis or fluffy naan, Bakharkhani has structure and layers. It is denser than a croissant but flakier than a paratha. The slight sweetness of this bread balances savoury dishes beautifully, which makes it versatile. Another key difference is how well it holds up with gravies. It absorbs flavours without turning soggy and makes it ideal alongside slow-cooked Wazwan curries. At the same time, its crisp texture also paird well with a simple cup of kahwa or salted pink tea.
Bakharkhani fits perfectly into both Sehri and Iftar meals. For Sehri, it is usually served warm with butter or cream. It can be paired with noon chai. Sometimes you can also enjoy with boiled eggs for a filling start before the day's fast. For Iftar, it becomes part of a proper spread, as it accompanies very well with rogan josh, yakhni, or kebabs. You can also serve alongside kahwa. Bakharkhani can also be used to scoop up rich gravies. The balance of richness and structure makes it work for both light and heavy meals during the fasting month.
Kashmiri Bakharkhani is more than just a Ramadan speciality. It reflects the valley's baking heritage and the skill of local kandurs who have perfected the art of layering dough over generations. In a world where food trends change by the minute, this traditional bread continues to hold its place during the holy month. Whether enjoyed with a grand Wazwan feast or a quiet cup of tea before dawn, Bakharkhani is a reminder of Kashmir's rich culinary culture. It is the kind of bread that makes getting up before sunrise feel slightly less painful, and that says something about the dish.