Sheermal - Flat Bread Rounds

Sheermal

This recipe is from Master Chef Sanjeev Kapoor

Ingredients

2 cups refined flour (maida)

Salt to taste

2 teaspoons sugar

3/4 cup + 3 Tbsps. milk

Saffron a few strands

2-3 drops Kewra essence

1/4 cup Desi ghee

2 Tbsps. butter + for greasing

Method of Preparation

1. Sieve refined flour with salt. Dissolve sugar in three-fourth cup of warm milk and saffron in the remaining three tablespoons of warm milk.

2. Add the dissolved sugar and two to three drops of kewra essence to the sieved flour. When fully mixed, add one-eighth cup of water and knead into a soft dough. Cover with a wet muslin cloth and keep aside for ten minutes.

3. Melt ghee and add it to the dough and incorporate it well. Knead again into a soft dough. Cover and keep aside for ten minutes.

4. Divide the dough into sixteen equal sized portions and form into balls, cover and keep aside for ten minutes.

5. Preheat the oven to 240º C. Flatten the balls on a lightly floured surface and roll each dough with a rolling pin into round discs of six inch diameter. Prick the entire surface with a fork.

6. Grease a baking tray with butter, arrange the rolled discs on it and bake in the preheated oven for five minutes.

7. Remove, brush the sheermals with saffron milk and again bake again for three to four minutes.

8. When cooked, remove, brush with butter and serve immediately.