Naan Khatai Recipe and It’s Interesting Story

By : | 13 Comments | On : February 27, 2018 | Category : Food Stories

Naan Khatai Recipe and It’s Interesting Story

Naan Khatai is a famous quite essential biscuit in Pakistan with a mouthwatering taste. Once you eat it, it will be going to become the greatest addictions for the food lovers.  It looks and tastes great with the evening tea at home or offices. Mostly people devour half a dozen with one or couple of hot cup of tea in one sitting. Naan Khatai is the good and no better indulgence.

If you grow in Karachi, it is just to go to Crispo Bakery daily. You always purchase eggs, papaya and bread fresh. There are some days when you want to treat your family in a special manner and purchase the exciting naan khatai, patties or zeera biscuit from the bakery.

The naan khatai is basically be made up of a great combination of the effervescence of cardomon and the pistachio. It is baked with the butter and flour. The great smell and unique taste of the naan khatai are equally famous among all the age groups.

Naan Khatai Recipe-2

The description or phrase of the naan khatai derived by the Hobson Jobson in Anglo Indian words as; Nuncaties. It is the rich cake that is baked by the Mahommeddans of West India and imported to Bombay from the Surat.

British called nuncatie. The naan khatai is basically the combination of two languages where Naan comes from the Persian language that meant to be bread and the word Khatai is an Afghan word that means the biscuit hence as combine it is called bread biscuit. There are some other sources that say that the khatai in the Persian means the six that indicates the six ingredients that normally used to make the Naan Khatai.

This cookie of the subcontinent is sweet, salty and prepared eggless. Some people who claim that the khatai is the Persian word which means six and indicates the six ingredients used to prepare it. The names of the six ingredients are the flour, eggs, butter or ghee, sugar, toddy as the leavening agent and the almonds.

Naan Khatai Recipe-1

The Subramaniam says that in the 16 century the German-Dutch explorer ran the bakery in the Surat, India and later the bakery is sold to the locals and the bakery instead of serving to the Dutch expats started to serve to poor locals. But the people of the city do not touch the toddy and the bread of the bakery get unsold and getting dry and crispy. The few people are taking it with the hot beverage. Then bakery gets an idea to change the shape of the bread into the cookie and baked it without using the toddy or egg. It is simply delicious and named naan khatai.

The owner of the bakery; Dotivala start selling the stale bread to the underprivileged locals at the discounted price. The public of the city get attracted and start buying the stale bread and become the great trend of dunking the naan khatai into the hot beverages like the tea.

By seeing its popularity in the Surat, the Gujarati businessmen change the bread shape and dried it into the oven and change its name to an irani biscuit. They also change the packing and the techniques of the marketing of the biscuit but keep the ingredients same and called it the Chinese bread or Naan Khatai.

Naan Khatai Recipe-3

The biscuits get famous on every day and started being transported to the other cities of the India such as Bombay. With the time it becomes the favorite thing to consume with the tea. The naan khatai gets equally famous in the north region of India by increasing the quantity of the butter/ ghee for adding some fluffiness.

The popularity of the naan khatai increases every day and get transported to the Bombay markets. If you are interested in making the naan khatai by your own which is closer to the Pakistani taste or North Indian, you can do it. The result of the dish is really delicious from the kitchens to your loved ones.


Semolina (sooji) …………………………………….. ¼ cup

Unsalted butter ………………………………………. ¾ cup

Flour ………………………………………………….. 1 ¼ cup

Powder sugar ………………………………………… ½ cup and 1 tbsp.

Vanilla …………………………………………………. 1 Tsp.

Cardamom powder …………………………………… ½ Tsp. to ¾ tsp.

Crushed pistachio or almonds ………………………. 2 tbsp.

Egg yolk ………………………………………………. 1

Naan Khatai Recipe-4

How to Make

  1. Sieve the flour by adding sugar, softened butter semolina, and mix all the ingredients well.
  2. In the mixture add the vanilla, pistachio, cardamom, into knead and dough, until it makes a soft crumbly dough. Divide the dough into 12 equal portions. Form the little dough balls and press them with hands, into a flattened little biscuit-shaped disc.
  3. Refrigerate the discs for 40-50 minutes.
  4. Eliminate the brush top with egg yolk, and set it in the oven, pre-heated at 350 degrees, for 12-15 minutes.
  5. Remove promptly (note: they will be very soft when removed from the oven but will completely harden once entirely cool), and set on wire rack to cool.
  6. Once cool, store the naan khatai in an airtight jar, if they last through the hour that is.

Naan Khatai Recipe-5

Enjoy with a cup of hot tea with family!


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