Nankhatai

Nankhatai generally resembles shortbread biscuits. Mainly originates from South Asia in 16th century, popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from an Afghan word meaning Biscuit.

Hitorically, it is said that, a Dutch couple set up a bakery in Surat (India) to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that, he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to nankhatai.

The described recipe here is very easy, and it results in very crispy and tasty NanKhatai. Hope everybody will like it and try to bake.

1 Cup all-purpose flour

1 Cup icing sugar

1/4 Cup gram flour

1 Cup butter (clarified)

2 tbsp. semolina

1 tsp. cardamom powder

1/2 tsp. baking powder

1 Egg yolk (whisked) for brushing

1/2 Cup almonds chopped (Optional)

1. Pour clarified butter into a bowl with icing sugar and beat until smooth.

2. Sift all-purpose flour, icing sugar, semolina, baking powder and cardamom add into a separate bowl.

3. Add all the dry ingredients into the butter and sugar mixture and mix until it becomes soft and smooth dough.

4. Add chopped almonds and knead the dough

5. Cover the dough with plastic wrap and put it in the refrigerator for 15 minutes.

6. Preheat oven at 300 °C for 15 min.

7. Make into small, equal sized balls, press a bit with your thumb.

8. Brush with egg yolk and bake at 180 °C for 15 minutes.

Prep time: 30 minutes

Cooking time: 15 minutes