Ingredients:

• 3 cups – plain flour
• 1 cup – Milk
• 2 tbsp – extra Milk
• 1 tsp – Sugar
• 3/4 cup – Ghee
• Salt to taste
• A few Saffron strands

Method:

1. Soak saffron strands in 2 tbsp warm milk. Keep aside.
2. Sift together flour and salt. Sprinkle sugar.
3. In a large bowl, add melted ghee and add the sifted flour.
4. Add milk a little at a time and knead dough.
5. When it forms a soft smooth dough, cover with moist cloth.
6. Keep aside for 2 hours, knead, then set aside again for 2 hours.
7. Knead again, divide into 7 parts.
8. Rub saffron strands in milk to dissolve.
9. Place an inverted heavy iron pan on lower shelf of oven.
10. Keep the grill on upper rack. Preheat to 250 degrees centigrade.
11. Use dry flour for dusting while rolling.
12. Roll out thick round about 6 inches in diameter.
13. Prick with fork all over. Slap onto pan base.
14. Allow to bake till brown spots appear.
15. Move to grill with tongs.
16. Dip fingers in saffron milk and splash on sheermal.
17. Keep in oven for a few more seconds.
18. Or, bake in traditional tandoor or in inverted pressure cooker.
19. Remove and serve hot with gravies, curd, pickles or jams.

Recipe courtesy of Saroj Kering