Step-by-Step Instructions

1. 1.Prepare Ghee/Butter

   Pour 195-200g (1 Cup) of melted ghee or butter into a bowl. Freeze it for 15-20 minutes until it becomes semi-solid.

2. 2.Combine Wet Ingredients

   Add 190g (1 + 1/4 Cup) of powdered sugar and 1/4 tsp of salt to the semi-solid ghee/butter. Whisk until the mixture becomes pale, creamy, and fluffy. This step helps create a delicate texture for the naan khatai.

3. 3.Add Dry Ingredients

   Sift 290-300g (2 Cups) of all-purpose flour into the creamy mixture. Add 20g (2 tbsp) of semolina, 30g (4 tbsp) of gram flour, 3 tbsp of chopped almonds, 1 + 1/2 tsp of baking powder, and 1 + 1/2 tsp of green cardamom powder.

4. 4.Form the Dough

   Gently combine all ingredients with a whisk or spatula. Do not knead the dough; mix only until it comes together to form a soft, non-sticky dough. If the dough is too dry, add a little ghee or milk. Cover the dough and refrigerate for 20-25 minutes.

5. 5.Prepare for Baking

   While the dough chills, grease a baking tray and line it with parchment paper. Set aside. Place a stand in a wok, cover it, and preheat over medium-low heat for 10-15 minutes.

6. 6.Shape Naan Khatai

   Take the chilled dough and scoop out portions using a tablespoon measure. Roll each portion into a small, smooth ball between your palms, then gently flatten it into a disc. Place the shaped naan khatai on the prepared baking tray, leaving space between each one.

7. 7.Brush and Garnish

   In a small bowl, mix an egg yolk (or milk for an eggless option) with a few drops of orange food color. Brush the tops of the naan khatai with this mixture for a golden finish. Press whole or chopped nuts (like almonds) on top of each cookie if desired.

8. 8.Bake the Naan Khatai

   Carefully place the baking tray with the naan khatai into the preheated wok. Cover and bake over very low heat for 25-30 minutes, or until lightly golden. If using an oven, bake at 160-170°C for approximately 15-20 minutes, until lightly golden.

9. 9.Cool and Store

   Once baked, remove the naan khatai from the wok/oven. Leave them on the tray for 10-15 minutes as they will be soft when hot. Allow the biscuits to cool fully before storing them in an airtight container.