Bakarkhani with Nutella®
INGREDIENTS 10 Portions
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500g Whole wheat Flour
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180g Fine Semolina
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250g Low fat milk
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44g Melted Ghee
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50g Granulated sugar
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1 large Egg (50g )
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9g White Poppy seeds
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7g Active dry yeast
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2 g Salt
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150gms Nutella®
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
PREPARATION
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Add yeast, 10g sugar to 100g milk, mix all the other ingredients and knead to make a soft dough, cover and keep aside for an hour.
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Divide into 10 equal balls, then roll the ball into 4 inch circle and brush ghee and fold to make a semicircle.
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Apply ghee again on top and fold to form a triangle, then fold the triangle to form a round ball again and roll the ball to a 4 inch circle and ¼ inch thick.
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Prick the top with fork all over and bake at 200⁰ C (392 F) for 12 mins.
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Slice them once warm. Spread Nutella® 15g per portion on top and sliced mangoes in the middle and serve with hot glass of milk.
