Kashmir Baqar Khani Layered Flaky Ghee Milk Mughal Bread

Ingredients

• 2 cups all-purpose flour (maida)
• 1/2 tsp salt
• 1 tsp sugar
• 3 tbsp ghee for the dough plus 2 tbsp more for laminating
• Warm milk — approximately 1/2 cup to knead
• 1 tsp kalonji (nigella seeds) for topping
• Milk for brushing the top

Method

1. Mix maida, salt and sugar. Add 3 tbsp ghee and rub into flour until crumbly.
2. Add warm milk gradually. Knead 8 minutes into a smooth slightly soft dough. Cover. Rest 45 minutes.
3. Divide dough into 4 balls. Roll each into a thin oval about 3 mm thick.
4. Brush surface generously with melted ghee.
5. Fold the oval in half. Brush again with ghee. Fold again — this creates layers.
6. Roll out again to an oval about 1 cm thick.
7. Brush the top with milk. Sprinkle kalonji seeds.
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. Or cook covered on a medium tawa: 5 minutes on each side.
10. Serve warm with kahwa.