Prep 2 hrs 20 mins
Cook 30 mins
Pakistani breakfast bread. You can use it with hot tea in winter.
- 3 cups all-purpose flour (Maida)
- 1 cup whole milk
- 2 tablespoons whole milk (separately for soaking saffron)
- 1 teaspoon sugar
- 3⁄4 cup cooking oil
- salt (to taste)
- 3 saffron strands (Zaffron)
- Soak saffron strands in the 2 tablespoons of warm milk; set aside.
- Sift together the flour and salt; sprinkle in sugar.
- In a large bowl, add the melted clarified butter or oil. Run in clarified butter or oil with finger until evenly distributed. Add whole milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover dough with a moist cloth. Set aside for 2 hours, then knead again, set aside again for another 2 hours. And knead again, then divide flour into 7 parts.
- Rub saffron strands in milk with fingers to dissolve well.
- Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat oven to 250°C Use dry flour for dusting while rolling flour. Roll to thick round about 6" in diameter.
- Prick with fork all over. Slap onto pan base. Allow to bake until brown spots appear. Move to grill with tongs.
- Dip fingers in saffron milk and splash on sheermals. Keep in oven for a few more seconds. Or, bake in traditional tandoor or in inverted pressure cooker.
- Remove; serve hot or wrap in slightly moist towel to collect. Apply butter or ghee on top if desired.