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Sheermal

Cooking time : 30 minutes

Serves 7

Ingredients:
3 cups plain flour
1 cup milk
2 tbsp. milk extra
1 tsp. sugar
3/4 cup ghee
salt to taste
few saffron strands

Method:

1-Soak saffron strands in 2 tbsp. milk warmed. Keep aside.
2-Sift together flour and salt, sprinkle in sugar. Take in a large bowl, add melted ghee.
3-Run in ghee with finger till evenly distributed. Add milk a little at a time, and knead in dough.
4-When it forms a soft smooth lump, cover with moist cloth.
5-Keep aside for 2 hours, knead, keep aside again for 2 hours. Knead again, divide into 7 parts.
6-Rub saffron strands in milk to dissolve. Place an inverted heavy iron pan on lower shelf of oven.
7-Keep the grill on upper rack. Preheat to 250C. Use dry flour for dusting while rolling.
8-Roll to thick round about 6" in diameter. Prick with fork all over. Slap onto pan base.
9-Allow to bake till brown spots appear. Move to grill with tongs.
10-Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
11-Or, bake in traditional tandoor or in inverted pressure cooker.
12-Remove, serve hot or wrap in slightly moist towel to collect.
13-Apply butter or ghee on top if desired.
Serve with gravies, veggies, curds, pickles or jams.