Wheat Nankatai

Directions

1. 1
   Preheat oven to 150°C.
2. 2
   Sift together atta,rava and baking soda.
3. 3
   Cream ghee and powdered sugar with a spoon.
4. 4
   Add the dry ingredients to make a dough.
5. 5
   Keep this dough to rest in a cool place for half an hr
6. 6
   Make small balls of the dough and flatten them.
7. 7
   Arrange on a greased baking cookie tray and bake for 20 minutes or till the nankhatai turns golden.
8. 8
   Am really into baking mood these days and yesterday tried baking Wheat Nankatai (indian cookies) and as I write this post I am biting into the last nankatai that I baked yesterday. Nankatai are usually made with all purpose flour but I tried baking them with wheat flour which gives them a crumbly and melt in mouth texture. The combination with wheat flour and semolina is a healthier option too. These should be baked only until the edges begin to brown. This will keep the outside crisp with a soft interior. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving.