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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.
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