Nankhatai!!! Let’s begin with the meaning, it is drawn from the Persian word “naan” meaning bread and the Afghan word “khatai” meaning biscuit, so bread biscuit. Authentic recipe is with maida (all-purpose flour) which I switched with whole wheat flour, you can use maida as well if desired.

To make these you’ll need whole wheat flour, gram flour, a little bit of semolina, ghee (clarified butter), sugar (of course), cardamom powder (for astounding aroma) and some nuts. 

Also try: Jeera Biscuits.

Course: Snacks

Cuisine: Indian Cuisine

Time: Preparation – 14 mins, Baking – 16 mins, Total – 30 mins

Servings: makes around 18-20 small size nankhatais


  1. Whole Wheat Flour – 1 cup
  2. Gram Flour – 1/2 cup
  3. Semolina – 2 tbsp
  4. Powdered Sugar – 1/2 cup
  5. Ghee (Clarified Butter) – 1/2 cup (at room temperature)
  6. Cardamom Powder – 1/4 tsp
  7. Baking Soda – 1/4 tsp
  8. Pistachios – as required to sprinkle on the top (finely chopped)
  9. Almonds – as required to sprinkle on the top (finely chopped)
  10. Salt – a pinch.

PS: 1 Cup = 250 ML.

How to make Nankhatai:

  1. Pre-heat the oven to 325 degrees fahrenheit or 160 degrees celsius
  2. Line a baking tray with parchment paper for easy cleanup. Keep aside
  3. Take a mixing bowl. Add whole wheat flour, gram flour, semolina, cardamom powder, salt and baking soda. Mix
  4. Add ghee. Start kneading with your hand. Knead to form a dough. Add 1 tbsp more ghee if required
  5. Now divide the dough into 18-20 round shaped balls like pedas. Press a little in the center with your finger (image below)
  6. Place them on the baking tray. Sprinkle some chopped almonds and pistachios (image below). Bake for 16 to 18 mins
  7. Let them cool down at room temperature. Your Nankhatais are ready. Enjoy them with a cup of tea or as is.
  8. They’ll remain good in an airtight container for up to 2 weeks.



  1. Never tried these before but they look wonderful. They look a bit short bready, but of course, I could be completely wrong. Since the flavours and ingredients are new and inspiring to me. One quick little side note, you spelt flour “floor” in your first paragraph. Just something to look out for. Keep up the good work (:

    Liked by 2 people

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