Original sentence: Bakarkhani () or baqarkhani, also known as bakar khani roti, is a thick, spiced flatbread that originated in Dhaka during the Mughal period.Despite it's roots in Dhaka, the bread has developed several regional variants in different parts of Bangladesh and is also eaten throughout the South Asia.Hakim Habibur Rahman, author of Dhaka Panchas Baras Pahle, lists three variations of bakarkhani; Gao-joban, shuki (shukha) and nimshuki.It is also known as shukha (meaning 'dry') naan or shukha roti due to its dry texture.There are also other variations such as kaicha-ruti, mulam and chinshuki.There is a also a Kashmiri variant of bakarkhani which is a thinner variety, similar to round naan in appearance, but crisp and layered, and sprinkled with sesame seeds
Edited sentence: Bakarkhani is part of Bangladeshi cuisine, Awadhi cuisine, Kashmiri cuisine, Mughlai cuisine, Indian cuisine and Pakistani cuisine.Bakarkhani or Baqarkhani (, ), also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine of the Indian subcontinent.It is also known as shuka (meaning 'dry') naan or shuka ruti due to its dry texture.Kashmiri bakarkhani is a thinner variety, similar to round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.This Mughali bread travelled all the way from the Central Asia to the Indian subcontinent during the time of the Mughals