Name: Sheermal (Milk Bread)
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

[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

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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