Lucknow Sheermal Saffron Milk Flatbread Nawabi Eid Bread

Method

1. 1

   Combine maida, yeast, sugar and salt in a bowl. Rub in ghee until crumbly.

2. 2

   Add the saffron-infused warm milk gradually.

3. 3

   Knead 8 to 10 minutes into a smooth, soft, slightly sticky dough.

4. 4

   Cover with a damp cloth. Rest in a warm place for 60 minutes until the dough has risen and looks puffy.

5. 5

   Punch down. Divide into 6 balls. Roll each into an oval about 15 cm long and 1.5 cm thick — sheermal is thicker than regular roti.

6. 6

   Brush the surface generously with plain milk.

7. 7

   Press a few kalonji seeds onto each.

8. 8

   Bake on a preheated tray at 200°C for 12 to 14 minutes until the surface is golden and the bread is cooked through.

9. 9

   Brush immediately with a little ghee while hot.

10. 10

    Sheermal should be slightly sweet, fragrant with saffron, soft inside and golden on the surface.