Sheermal
Sheermal is a sweetish saffron flavored aromatic bread
Ingredients
- 1 and 1/2 tea spn 1 packet active dry yeast
- 3 tea spn sugar
- 1/4 cup lukewarm water
- 2 and 1/4 cup + 1 and 1/8 cups all-purpose flour
- 1 tea spn salt
- 1 egg lightly beaten
- 1/4 cup + 1/8 cup ghee + more ghee for brushing
- 1 cup milk or more, as required for kneading
- 1 tsp kewra water screw pine essence or rose water
- A few strands saffron soaked in 2 tbl spn warm milk
- Butter
Instructions
- In lukewarm water, add yeast and keep it aside till it is active (frothy).
- Add egg and till it is mixed.
- Now add melted ghee a little at a time till it is mixed.
- Mix flour and salt in a bowl.
- Add milk and rose water to the yeast mixture.
- Now slowly add flour a little at a time, mixing till it forms a soft and sticky dough.
- Add more milk if necessary.
- Keep the dough aside covered till it doubles in volume (for about 2hrs).
- Preheat the oven at 350F for 10mins.
- Divide the dough in 8 equal parts and press them out into rounds of about 1/8" thickness.
- With a fork, prick holes on the rolled dough.
- Keep them on a parchment paper on a cookie sheet.
- Soak saffron in warm water and brush the surface of rolled dough.
- Bake for 10-15 mins.
- Take them out and immediately brush with some more melted ghee.
- Serve warm on their own or with some spicy gravy.
Notes
I made 4 sheermals for dinner and refrigerated remaining dough till next day. I baked the remaining dough next morning to be sent in lunch box. Both versions came out beautifully.