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Khalifa Nan Khatayi
Fozia Siraj

Naan Khatai In Air Fryer

The Secret to Perfect Khalifa Nan Khatayi at Home (Step-by-Step). Quick & Simple Khalifa Nan Khatayi (Bakery Style at Home)
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 20 biscuits
Course: Appetizer, Dessert, Snack
Cuisine: Mediterranean
Calories: 1850
Ingredients Equipment Method Video Notes

Ingredients
  

  • Ingredients:
  • Ghee Clarified butter melted 12 oz
  • Sugar powdered ½ Cup
  • Maida All-purpose flour 1 Cup
  • Baisan Gram flour ¼ Cup
  • Sooji Semolina 2 tbs
  • Himalayan pink salt 1 pinch
  • Elaichi powder Cardamom powder 1 tsp
  • Baking powder 1 & ½ tsp
  • Badam Almonds chopped 2 tbs
  • Badam Almond
  • Anday ki zardi Egg yolk 1
  • Doodh Milk 1 tbs

Equipment

  • 1 Mixing Bowl For creaming your ghee and sugar until light and fluffy.
  • 1 fine seive Essential for sifting the maida, baisan, and baking powder to avoid any lumps.
  • 1 baking tray To line up your biscuits before they head into the oven.
  • 1 small bowl just to mix your egg yolk and milk for that glossy finish

Method
 

  1. Ingredients & Preparation
  2. The Creaming Base: Clarified butter (Ghee) and sugar.
  3. The Dry Blend: All-purpose flour (Maida), gram flour (Besan), semolina (Suji), pink salt, cardamom powder, and baking powder.
  4. The Garnish: Egg yolk and milk (for the wash), plus whole almonds for the topping.
  5. Professional Execution Steps
  6. Emulsifying the Base
  7. In a mixing bowl, combine the clarified butter and sugar.
  8. Beat the mixture vigorously until it reaches a light, pale, and creamy consistency.
  9. Incorporating the Dry Aeration
  10. Place a sifter over the creamed base.
  11. Add the all-purpose flour, gram flour, semolina, pink salt, cardamom powder, and baking powder.
  12. Sift together directly into the bowl to ensure no lumps remain and the leavening agents are evenly distributed.
  13. Dough Development
  14. Mix the ingredients until the texture becomes crumbly.
  15. Gently knead the mixture until a uniform dough is formed.
  16. Incorporate the almonds and mix well.
  17. Cover the dough with cling film and allow it to rest for 15–20 minutes to hydrate the flours.
  18. Portioning & Styling
  19. Portion the mixture into small quantities, approximately 40g each.
  20. Shape into a smooth ball, place an almond in the center, and press down gently.
  21. Prepare the egg wash by whisking the egg yolk and milk in a separate bowl.
  22. Apply the wash evenly across the top of each ball using a pastry brush (this recipe yields approximately 9 servings).
  23. Baking Specifications
  24. Method Temperature Duration
  25. Air Fryer 140°C (Preheated) 14–15 Minutes
  26. Oven (Baking) 180°C (Preheated) 25 Minutes (Both grills active)
  27. Post-Production & Storage
  28. Tempering: Crucial step—allow the Nan Khatayi to cool at room temperature for at least 30 minutes. They will firm up as they cool to achieve the perfect "snap".
  29. Shelf Life: These can be stored in an airtight container for up to 1 month.

Video

Notes

The "Pro" Tip Handle with Care: When mixing, don't overwork the dough. If you knead it too much, the heat from your hands will melt the ghee, and you’ll lose that light, sandy crunch that makes a Naan Khatai so special.