Low Sodium Bakar Khani
Indulge in the timeless charm of Low Sodium Bakar Khani, a flaky, golden-brown flatbread delicacy now crafted to suit a heart-healthy lifestyle. This recipe puts a modern twist on the traditional South Asian favorite, offering the same rich, buttery flavor while staying mindful of sodium intake. Made with unsalted butter, a hint of caraway seeds for an aromatic touch, and a sprinkling of white sesame seeds for added texture, these crisp, biscuit-like pastries are perfect for enjoying with a cup of tea or as a stand-alone snack. With just 30 minutes of prep time and easy-to-follow steps, this refined version of Bakar Khani ensures you can enjoy a guilt-free treat that's as satisfying as it is nutritious. Perfect for health-conscious bakers, this recipe combines tradition with wellness in every bite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Granulated sugar
- 1 teaspoon Caraway seeds
- 1 tablespoon White sesame seeds
- 200 milliliters Water
- 1 teaspoon Low-sodium baking powder
- 50 milliliters Milk
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, low-sodium baking powder, and caraway seeds. Mix well to ensure the dry ingredients are evenly distributed.
Melt the unsalted butter in a small saucepan over low heat or in a microwave. Allow it to cool slightly.
Slowly add the melted butter to the flour mixture, using your hands to mix until the mixture forms a crumbly texture.
Gradually add the water in small amounts, kneading the mixture until a smooth and pliable dough forms. You may not need to use the entire 200 ml of water, so add it slowly.
Divide the dough into 8 equal-sized balls. Roll each ball into a flat disc about 1/4 inch thick using a rolling pin.
Brush each disc lightly with milk and sprinkle the tops with white sesame seeds, gently pressing them into the dough so they adhere.
Place the discs on the prepared baking sheet, leaving about an inch of space between each.
Bake in the preheated oven for 20-25 minutes, or until the Bakar Khani are golden brown and crisp.
Remove from the oven and allow to cool on a wire rack before serving.
Serve with hot tea or enjoy as a snack on its own.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 438.0 g | 159% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 53.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 270 mg | 21% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
