Wheat Nankatai

1. 1

   Preheat oven to 150u00b0C.

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.

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