Name: Sheermal recipe by Rita Arora at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: 2 1/2 cups All purpose flour; 1/2 tsp Salt; 1 large egg; 1 tablespoon sugar; 2 teaspoon Instant yeast; Milk as required; 1/4 cup ghee; 8-10 strands saffron; 1/4 tsp cardamoms powdered; 2 tsp melted butter for final brushing of the bread

ABOUT Sheermal RECIPE

Sheermal is the common delicacy of Awadhi cuisine which was influenced by Mughlai kitchens. It has similarities towards Persian saffron bread. It is mildly sweet flat bread common in Lucknow and Hyderabad .

Ingredients Serving: 4

2 1/2 cups All purpose flour
1/2 tsp Salt
1 large egg
1 tablespoon sugar
2 teaspoon Instant yeast
Milk as required
1/4 cup ghee
8-10 strands saffron
1/4 tsp cardamoms powdered
2 tsp melted butter for final brushing of the bread

Instructions

In a bowl, dissolve saffron into of warm milk.
In a kitchen aid bowl add all purpose flour, salt, sugar, instant yeast, ghee, cardamom and mix everything.
To this add 1/2 cup of warm saffron milk and egg.
Knead well to form a soft dough transfer to a well greased pan and set aside for 1 hour for first rise.
Preheat oven to 200°C. Line the baking sheet with silicone mat or parchment paper. Punch down and divide the dough into 4 equal sized portions.
Roll out each portion into a circle of about 1/2 inch thickness and about 6 inch diameter.
Prick the rolled dough with fork so that it won’t puff up in the oven.
When you are ready to bake brush them with saffron milk. And bake at 200°C for 10 -12 minutes or until it become golden yellow color.
Once the bread is baked, take out from oven and still warm brush with melted butter.
Serve with any soup or spicy curry or simple pickle.

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