Original sentence: 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.Kashmiri bakarkhani is typically consumed hot, during breakfast oftenly with noon chai
Edited sentence: After sizeable numbers of such small dough are ready, they are made into roti on the board and sesame (teel) seeds are spread on it.Bakarkhani dough of white flour and mawa thoroughly mixed and kneaded for hours before stretching thin by hand over the entire span of wooden board.Bakarkhani or Baqarkhani (,, ), also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine, mainly originated in Old Dhaka,Bangladesh.But now in place of ghee and milk, molasses solution is added so that the bread turns reddish.Cheese bakarkhani was another delicacy.During the process of baking, pure milk is sprinkled on them twice.In every fold, instead of ghee and flour 'mohanbhog' mishti or semolina (suji) halwa was used.In the past, the bakarkhaniwalas (bread-makers) used to lit up tandoor after midnight to bring out product by morning.It was folded and the process repeated several times.Kashmiri bakarkhani is typically consumed hot, during breakfast often with noon chai.The rotis are then put inside the tandoor.Then after spreading ghee (clarified butter) over it, flour is strewn on.These breads known as 'bhigaroti or bhijaroti' are sent on 'dalas' (high rim trays) dipped in creamy milk with almond and raisins from the house of the bride to the groom as part of a traditional matrimonial ritual.This is the story of making pure bakarkhanis