
Recipe notes by Anisa
Nan khatai is a traditional Indian shortbread and my absolute fave! When I was growing up, my mum would make a huge batch of these for Eid – the aroma of freshly baked Nan Khatai would fill the house.
The name comes from the Persian word naan, which means ‘bread’, and khatai which means ‘light and flaky’.
Typically made with ghee, flour, sugar and cardamom, these are crisp and crumbly on the outside with a slight chewiness in the middle. A perfect sweet treat for special occasions.

About this recipe
This Saffron Nan Khatai recipe is extracted from The Ramadan Cookbook by Anisa Karolia and photography by Ellis Parrinder (Ebury Press).
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