Nankhatai Recipe
Naankhatais are indian flatbreads that can be prepared by baking. Prepared with a dough of flour, ghee, semolina, curdm milk and sugar, the nankhatais are topped with pistachio nuts before baking. They are good for serving with indian tea also.
Ingredients
200 gms. plain flour
100 gms. vanaspati ghee
100 gms. castor sugar
1 tsp. curd
1 tsp. green cardamom powder
1/4 tsp. soda- bi- carb
20 gms. pistachiolchoppedl
100 gms. semolina
4 tbsp. millk
Directions
Cream the ghee and sugar.
Beat in the curd.
Sieve the flour with semolina and soda bicarb and add to the creamed mixture.
Mix in the cardamom powder and milk and knead well.
Divide the dough, into 20 portions, shape into balls, flatten slightly and place 2 cm apart, on a tray.
Sprinkle with pistachio nuts.
Leave aside for 1 hour.
Pre heat the oven on 'convection' at 150°C with the lightly greased metal tray, placed on the high rack.
Bake the nankhatais, on the metal tray, at' 150°C for Ihour 35 minutes.
Beat in the curd.
Sieve the flour with semolina and soda bicarb and add to the creamed mixture.
Mix in the cardamom powder and milk and knead well.
Divide the dough, into 20 portions, shape into balls, flatten slightly and place 2 cm apart, on a tray.
Sprinkle with pistachio nuts.
Leave aside for 1 hour.
Pre heat the oven on 'convection' at 150°C with the lightly greased metal tray, placed on the high rack.
Bake the nankhatais, on the metal tray, at' 150°C for Ihour 35 minutes.
