| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Plain flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 6 |
oz |
Ghee or melted unsalted butter |
| 4 |
|
Floz single cream |
| 7 |
|
Floz warm milk |
| 1 |
ts |
Saffron strands; pounded |
|
|
Extra flour for dusting |
| 1 |
tb |
Shahi jeera; (royal cumin) |
|
|
A little melted butter for brushing |
INSTRUCTIONS
Put the flour, baking powder, salt and sugar in a large mixing bowl and mix
well. Add the melted ghee or butter and work it with your fingertips. Work
in the cream. Reserve 4tbsp of the milk, gradually add the remainder to the
flour and knead until a soft dough is formed. Alternatively, put all these
ingredients in a food processor with a dough hook attachment and process
until the dough is formed.
If you are mixing by hand, transfer the dough to a pastry board and add the
remaining melted fat. Knead for 2-3 minutes, or until the dough is smooth,
soft and stops sticking to the board and your fingers. If mixing in a
processor, add the remaining melted fat and knead for 1-2 minutes or until
the dough is soft and the bowl and dough hook have no dough sticking to
them.
Cover the dough with a damp cloth and set aside for 30 minutes. Meanwhile,
pre heat the oven to 220C. Bring the reserved milk to the boil and add the
saffron strands; stir well and set aside. Line a baking sheet with
greaseproof paper or baking parchment.
Divide the dough in half and make four balls out of each half. Flatten each
ball to a round cake, dust lightly in flour and roll out to a disc about 8
inches in diameter. Carefully lift it on to the baking sheet. Brush
generously with saffron milk and sprinkle with a little shari jeera. Bake
in the top of the oven for 7-8 minutes. Line a piece of foil with absorbent
kitchen paper and place the cooked Sheermal on one end. Brush with melted
butter, if using, and fold the lined foil over it to keep the bread warm
while cooking the remainder.
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