Naan Khatai

Step 1: Prepare the Wet Mixture

In a bowl, add 1 cup of chilled or frozen ghee and 1.5 cups of powdered sugar (or khand). Whisk them together until the mixture becomes creamy and fluffy, resembling whipped cream. This step takes about 2-3 minutes of whisking.

Step 2: Combine Dry Ingredients

To the creamy mixture, add 1 cup of all-purpose flour (maida), 1 cup of gram flour (besan), and about 0.75 cup of semolina (suji). Also, add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Ensure all dry ingredients are sifted before adding.

Step 3: Form the Dough

Mix all the ingredients by hand to form a semi-soft dough. Knead gently until the dough comes together and is smooth. No extra liquid should be needed if the ratios are correct.

Step 4: Chill the Dough

Cover the dough and place it in the refrigerator for 10 minutes to chill. This helps in handling and shaping the Naan Khatai.

Step 5: Preheat the Kadhai (Oven Substitute)

While the dough is chilling, place a layer of salt at the bottom of a kadhai (or a deep pot). Place a metal stand on top of the salt. Cover the kadhai with a lid and preheat it on a low to medium flame for 10 minutes. This will act as your oven.

Step 6: Shape and Garnish Naan Khatai

After 10 minutes, take the dough out of the fridge. Take small portions of the dough, roll them into smooth balls, and then gently flatten them to form the traditional Naan Khatai shape. Garnish each Naan Khatai with an almond slice by gently pressing it into the center.

Step 7: Prepare Baking Plate

Grease a small plate with butter and line it with butter paper (or foil paper). Arrange 4-5 shaped Naan Khatai on the prepared plate, leaving some space between them as they will expand during baking.

Step 8: Bake the Naan Khatai

Carefully place the plate with Naan Khatai onto the stand inside the preheated kadhai. Cover the kadhai and bake on a low to medium flame for 15-20 minutes. Keep an eye on them to prevent overbaking; they should turn light golden brown at the edges. Baking time may vary.

Step 9: Cool and Serve

Once baked, carefully remove the Naan Khatai from the kadhai and let them cool completely on a wire rack. They will firm up as they cool. Serve and enjoy your homemade Naan Khatai!

• Use chilled or frozen ghee for a creamier and fluffier mixture.

• Sift all dry ingredients before adding them to ensure a smooth dough.

• Bake on a low to medium flame to prevent overbaking and ensure even cooking.

• Monitor baking closely as cooking times can vary slightly depending on your setup.

• Garnish with different dry fruits like pistachios or cashews, or use tutti-frutti for a colorful touch.

• Use foil paper instead of butter paper for baking if preferred.