Kashmir Sheermal Saffron Milk Flatbread Mughal Kashmiri Festival

Ingredients

• 2 cups all-purpose flour (maida)
• 1 tsp instant yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 3 tbsp ghee
• 1/2 cup warm milk infused with a pinch of saffron (warm milk gently, add saffron, steep 10 minutes until golden)
• Additional plain warm milk as needed
• For brushing: 2 tbsp saffron milk + 1 tbsp melted ghee — mixed together

Method

1. Mix flour, instant yeast, sugar and salt.
2. Add ghee and rub into flour until crumbly.
3. Add warm saffron-infused milk gradually. Knead 8 to 10 minutes until a soft, smooth, slightly sticky dough forms.
4. Add more plain warm milk 1 tbsp at a time if needed.
5. Cover with a damp cloth. Rest in a warm place for 60 to 90 minutes until doubled.
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. Place on a greased baking tray. Brush generously with the saffron-ghee mixture.
8. Bake at 200°C for 10 to 12 minutes until golden and puffed.
9. Or cook on a medium tawa covered for 4 minutes per side.
10. Brush with more saffron-ghee while hot.