Breads

Sheermal

Ingredients:

• Flour 480 gm/2 cups

• Milk 425 ml/1 ¾ cups

• Clarified butter (ghee) 240 gm/1 cup

• Flour to dust pan

• Saffron 1 gm/a pinch

• Salt to taste

• Sugar 10 gm/2 tsp

• Vetivier (kewda) 2 drops

• White butter for brushing

Method:

• Sieve flour with salt onto a kneading platter. Dissolve saffron in 25 ml milk. Keep aside. Heat the remaining milk and dissolve sugar in it. Cool and add vetivier. Make a well in the flour and pour in the milk and sugar mixture. Gradually mix flour and milk and knead to a soft dough. Cover with wet cloth and set aside for 10 minutes. Melt the clarified butter. Knead the dough again, adding small quantities of the butter till it is all used up. Divide the dough into 12 equal balls. Cover and keep aside for 10 minutes. Using a rolling pin roll out balls into 8 inch, round discs. Prick all over with a fork. Arrange on a greased baking tray and bake in a preheated oven at 350 ºF for 4 minutes. Bring out and bush with saffron. Bake again for 4 minutes.

• Time: Preparation: 1 ¼ hours, Cooking: 8-10 minutes for each batch

• To Serve: Brush sheermal with white butter and serve immediately.