Bakarkhani
বাকরখানি
Flaky, crisp layered bread baked in clay ovens, Old Dhaka's breakfast with tea.
At a glance
- Where
- Dhaka district, Dhaka division
- Price
- Cheap, sold by the piece or by the kg
- Where to try
- Bakeries around Lalbagh, Chawkbazar and Nazira Bazar
- Best time
- winter (Dec–Jan), spring (Feb–Mar), summer (Apr–May), monsoon (Jun–Jul), autumn (Aug–Sep) and late autumn (Oct–Nov)
Bakarkhani is a thick, layered flatbread baked against the walls of a tandoor until it turns crisp and slightly salty or sweet. It has been tied to Old Dhaka for centuries and is still made by hand in tiny bakeries along Lalbagh and Chawkbazar lanes. Locals dunk it in milk tea or eat it with kebab and halua. Watching the bakers slap dough into the oven is half the pleasure.
Where to stay in Dhaka
Common questions
Where can you eat Bakarkhani?
Bakeries around Lalbagh, Chawkbazar and Nazira Bazar.
How much does Bakarkhani cost?
Cheap, sold by the piece or by the kg.
When is the best time to try Bakarkhani?
Winter (Dec–Jan), spring (Feb–Mar), summer (Apr–May), monsoon (Jun–Jul), autumn (Aug–Sep) and late autumn (Oct–Nov).
Which district is Bakarkhani from?
Dhaka district, Dhaka division.
