Shreermal zaffrani/saffron roti

ACTIVATE 1 TSP YEAST WITH 100 GM WARM LIQUID MILK.

INFUSE ONE PINCH OF SAFFRON IN 100 GM LIQUID MILK.

IN A BOWL TRANSFER 1&1/4 CUP OF ALL PURPOSE FLOUR,70 GM POWDER MILK,40 GM SUGAR & 1/4 TSP SALT.

MIX DRY INGREDIENTS &ADD ACTIVATED YEAST,1/2 OF SAFFRON INFUSED MILK.

MIX WELL.

WHEN IT CRUMBLES ADD REST OF SAFFRON MILK.

ADD 1 TBS GHEE/ BUTTER,1/2 OF AN EGG.

KNEAD UNTIL IT FORMS SOFT DOUGH.

SOFT, SMOOTH DOUGH IS READY.REST IT FOR 30 MINUTES IN COVERED.

AFTER 30 MINUTES PRESS & REMOVE THE AIR BUBBLES.

DIVIDE THE DOUGH INTO 4/ 5 PORTION

SPREAD AND MAKE A LITTLE THICKEND ROTI.

CREAT DESIGN ON ROTI.

DESIGNER SHEERMAL ZAFFRANI ROTIES WOULD BE LIKE THIS.

GIVE AN EGG WASH.

SPRINKLE1/4 CUP RAISINS,3 TBS ALMONDS,3 TBS NUTS,2 TBS PISTACHIO,1/4 CUP SWEETENED DRY FRUITS ON TOP.

SPRINKLE 2/3 TBS BLACK& WHITE SESAME SEEDS.

SET ROTI TO BAKE ON TAVA& COVERED WITH A LID.SEAL THE PUNCH OF LID WITH TISSUE

SHEERMAL ZAFRANI ROTI IS ALMOST DONE.

ONCE IT IS DONE, TURN OFF HEAT.

SPRINKLE LIQUID MILK INSTANTLY ON HOT ROTI TO ABSORB THEN BRUSH GHEE ON N TOP.

CUT ROTI IN TO TRIANGLES.

ENJOY SHEERMAL ZAFRANI ROTI WITH KORMA,OR ANY OF SAVORIES....