Ingredients

• 3 cups - plain flour
• 1 cup - milk
• 2 tbsp - milk (warm)
• 1 tsp - sugar
• 3/4 cup - ghee
• salt to taste
• A few strands of saffron

How to Make Sheermal

• Soak saffron strands in 2 tbsp. of warmed milk. Keep aside.
• Sift together flour and salt, sprinkle in some sugar.
• Add melted ghee and mix with fingers till evenly distributed.
• Add milk (a little at a time) and knead into a soft dough. When it forms a soft, smooth lump, cover with a moist cloth.
• Keep aside for 2 hours, then knead and keep aside for another 2 hours.
• Knead once again and divide into 7 parts.
• Roll into thick circles about 6 inches in diameter.
• Prick with a fork all over.
• Place an inverted heavy iron pan on the lower shelf of an oven.
• Keep the grill on the upper rack. Preheat to 250 C.
• Slap the rotis on to pan base.
• Bake until brown spots appear. Move the sheermal to grill with tongs.
• Dip fingers in the saffron milk and splash on sheermal.
• Keep in oven for a few more seconds.
• You can also bake it in a traditional tandoor or in an inverted pressure cooker.
• Remove and serve hot with some butter or ghee applied on top if desired
• Serve with gravies, vegetables, curd, pickles or jams.