Shirmal

Ingredients

• to taste a few saffron strands
• 2 tbsp warm milk
• 3 cups plain flour
• 1 tsp sugar
• ¾ cup ghee
• 1 cup milk

Steps

1. Soak the saffron strands in the warm milk.
2. Set aside.
3. Sift together the flour and salt.
4. Then sprinkle in the sugar.
5. Add the melted ghee.
6. Mix with your fingers until evenly distributed.
7. Add the milk a little at a time.
8. Knead the mixture to a dough.
9. When it forms a soft smooth lump, cover with a moist cloth.
10. Set aside for 2 hours.
11. Knead.
12. Then set aside again for 2 hours.
13. Knead again.
14. Divide the dough into 7 parts.
15. Rub the saffron strands in the milk to dissolve them.
16. Place an inverted heavy iron pan on the lower shelf of the oven.
17. Keep the grill on the upper rack.
18. Preheat to 250°C (480°F).
19. On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter.
20. Prick with a fork all over.
21. Slap the dough onto the hot pan base.
22. Allow to bake until brown spots appear.
23. Move the sheermal to the grill with tongs.
24. Dip fingers in the saffron milk.
25. Splash on the sheermal.
26. Keep in the oven a few more seconds.
27. Remove the sheermal.
28. Either immediately serve hot or wrap in a slightly moist towel.
29. Apply butter or ghee on top if desired.
30. Serve with gravies, veggies, curds, pickles or jams.