Kashmir Sheermal Saffron Milk Flatbread Mughal Kashmiri Festival

Method

1. 1

   Mix flour, instant yeast, sugar and salt.

2. 2

   Add ghee and rub into flour until crumbly.

3. 3

   Add warm saffron-infused milk gradually. Knead 8 to 10 minutes until a soft, smooth, slightly sticky dough forms.

4. 4

   Add more plain warm milk 1 tbsp at a time if needed.

5. 5

   Cover with a damp cloth. Rest in a warm place for 60 to 90 minutes until doubled.

6. 6

   Punch down. Divide into 6 equal balls. Roll each into an oval about 18 cm long and 1 cm thick — slightly thicker than chapati.

7. 7

   Place on a greased baking tray. Brush generously with the saffron-ghee mixture.

8. 8

   Bake at 200°C for 10 to 12 minutes until golden and puffed.

9. 9

   Or cook on a medium tawa covered for 4 minutes per side.

10. 10

    Brush with more saffron-ghee while hot.