Naan Khatai

Love Cookies? but don't eat eggs. Try this Indian version of eggless, "Naan Khatai", yummy and very easy to make at home. It is very popular during festive season and quite quick as well.

Ingredients

All purpose flour 1 cup
Sugar 1/2 cup (powder it using Nutribullet)

Sooji/ semolina 1 tbsp
Green cardamom powder 1/4 tsp
Salt just a pinch
Ghee/ clarified butter (grainy texture)
Baking soda 1/4 tsp
Water
Cashews

Preparation

1. Preheat oven to 350 F (180 C) and line baking tray with parchment paper.
2. Sift all purpose flour in a bowl, add semolina, baking soda and a pinch of salt. Mix well.
3. Add Sugar and ghee in a bowl and whisk until smooth. Add cardamom powder and whisk again.
4. Add all dry ingredients, mix and knead a dough. If the dough seems greasy, add few teaspoons of flour to it.
5. Divide the dough in 14 equal parts, round them and give a disk shape by pressing in centre. Top each with a cashew piece.
6. Place naan khatais on lined tray spacing them well as it will expand in size.
7. Bake it for 15 min or until it starts to turn light golden in color.
8. Remove baking tray from oven and let it cool on cooling tray. Naan Khatai will be very soft initially but they will turn crispy as it cools down.
9. Store in air tight container for not more than 2 weeks.