Naan khataai

Name: Naan khataai
Yield: ~48 biscuits
Cuisine: South African
Ingredients: 1 and 1/4 cup castor sugar; 1/2 pound butter or ghee (firm but room temp); 1 cup oil; 1/2 tsp bicarbonate of soda; 1 and 1/2 tsp baking powder; 1 tsp Elaichi powder (or to preference); 1/4 tsp nutmeg; 4 Tblsp semolina; usually 3-4 cups Flour as required

Azrah Essop @cook_17442593

This recipe is an old favourite of my family. Everytime I see this biscuit, I am taken back to my childhood, standing on a stool next to my mum in the kitchen. It was always my job to add the almonds on top. This was my mums staple biscuit, and it was lovingly taken along to family gatherings. She was known for her soft, melt-in-your-mouth naan khataais. These were also always on our Eid table. Eid wasn't Eid without it!
As I got older, she started trusting me to roll them into balls. She would make me redo them if the shape was off :). As I made these yesterday, my 4yr old insisted on helping, and I gave her the job of adding the almonds. She even rolled her own little ball to put on the baking tray. She could hardly wait for it to come out the oven and ate it while it was still warm! This is delicious mummy! My heart smiled as I felt the wheel come full circle. Hopefully one day, she'll remember these moments as she makes these with her daughter.
#mamataughtmewell
#makingmemories
#foodislove

Azrah Essop @cook_17442593

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Ingredients

~48 biscuits

1 and 1/4 cup castor sugar
1/2 poundbutter or ghee (firm but room temp)
1 cupoil
1/2 tspbicarbonate of soda
1 and 1/2 tspbaking powder
1 tspElaichi powder (or to preference)
1/4 tspnutmeg
4 Tblsp semolina
usually 3-4 cupsFlour as required

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Steps

1

Cream butter, sugar till light and fluffy. Add oil and mix well again until light and fluffy
2

Sift all dry ingredients - bicarbonate of soda, baking powder, Elaichi powder, nutmeg, semolina - with 3 cups of flour. You can always add more sifted flour at the end if you feel the biscuit dough is too soft. Remember, here you may also adjust the spice mix. Add more or less, depending on how you like it.
3

Add the sifted dry ingredients into the butter mixer. And beat until well incorporated.
4

Roll out into small golf ball sizes and top each biscuit with an almond. Press down very lightly.
5

Place into oven and bake at 180°C for 10mins or 160° C (fan assist) for 10 -12mins until lightly golden.
6

Remove from oven. The biscuit will be very soft so be careful. As it cools, it will become firm so dont panic! Remember
cracks are signs of a great naan khataai! When cool, pack into airtight container. Enjoy with a hot cup of tea!