Ingredients

• 3 cups - plain flour
• 1 cup - milk
• 2 tbsp - extra milk
• 1 tsp - sugar
• 3/4 cup - ghee
• Salt to taste
• A few saffron strands

How to Make Kesar sheermal

• Soak saffron strands in 2 tbsp warm milk. Keep aside.
• Sift together flour and salt. Sprinkle sugar.
• In a large bowl, add melted ghee and add the sifted flour.
• Add milk a little at a time and knead dough.
• When it forms a soft smooth dough, cover with moist cloth.
• Keep aside for 2 hours, knead, then set aside again for 2 hours.
• Knead again, divide into 7 parts.
• Rub saffron strands in milk to dissolve.
• Place an inverted heavy iron pan on lower shelf of oven.
• Keep the grill on upper rack. Preheat to 250 degrees centigrade.
• Use dry flour for dusting while rolling.
• Roll out thick round about 6 inches in diameter.
• Prick with fork all over. Slap onto pan base.
• Allow to bake till brown spots appear.
• Move to grill with tongs.
• Dip fingers in saffron milk and splash on sheermal.
• Keep in oven for a few more seconds.
• Or, bake in traditional tandoor or in inverted pressure cooker.
• Remove and serve hot with gravies, curd, pickles or jams.