Low Sodium Bakar Khani
Rediscover the timeless elegance of Bakar Khani with this low-sodium twist that doesn't compromise on flavor or texture. Perfectly balancing buttery richness and a hint of sweetness, this Low Sodium Bakar Khani recipe features delicate layers of flaky pastry infused with caraway and sesame seeds for a subtle yet aromatic crunch in every bite. The recipe uses unsalted butter and low-sodium baking powder, making it an ideal choice for those mindful of their sodium intake. With just 30 minutes of preparation time and a short bake, these golden, crisp treats are easy to make and pair wonderfully with a steaming cup of tea. Whether served as an afternoon snack or a light dessert, this healthier version of a traditional favorite will delight both your palate and your guests.
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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
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Melt the unsalted butter in a small saucepan over low heat or in a microwave. Allow it to cool slightly.
Step 4
Slowly add the melted butter to the flour mixture, using your hands to mix until the mixture forms a crumbly texture.
Step 5
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.
Step 6
Divide the dough into 8 equal-sized balls. Roll each ball into a flat disc about 1/4 inch thick using a rolling pin.
Step 7
Brush each disc lightly with milk and sprinkle the tops with white sesame seeds, gently pressing them into the dough so they adhere.
Step 8
Place the discs on the prepared baking sheet, leaving about an inch of space between each.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the Bakar Khani are golden brown and crisp.
Step 10
Remove from the oven and allow to cool on a wire rack before serving.
Step 11
Serve with hot tea or enjoy as a snack on its own.
Nutrition Facts
| Serving size | (920.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2827.4 |
| Total Fat 96.5g | 0% |
| Saturated Fat 52.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 226.1mg | 0% |
| Sodium 54.9mg | 0% |
| Total Carbohydrate 438.0g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 53.6g | |
| Protein 56.1g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 270.3mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 712.4mg | 0% |
Source of Calories