Sheermal

This saffron-infused flatbread is perhaps the most famous of Lucknow's bread offerings. Traditionally kneaded with milk (or 'sheer' in Persian), the dough combines ghee, flour and yeast to create a slightly sweet bread. The most coveted version is the zaffrani sheermal, delicately scented with saffron strands. Found primarily in the aptly named Sheermalwali Gali in Nakhas, these golden-hued delights can be enjoyed with virtually anything—from a simple cup of tea to rich nihari.

  

Ingredients 

1 1/4 cup Warm milk

2 tsp Sugar

1 tsp Saffron

2 1/2 cups All-purpose flour

1 tsp Salt

1/2 cup Ghee, melted

Topping

1-2 tsp Ghee

Instructions In 1/4 cup of milk  dissolve saffron and set it aside. Dissolve sugar in 1 cup of milk. In a large bowl, combine flour and salt. Make a well in the center and pour in the milk sugar mixture, 2 teaspoons of saffron milk, and melted ghee. Start mixing gradually. Knead to make a soft dough. Cover with a damp kitchen towel and set aside for 10-15 minutes. Divide the dough into 8 equal-sized portions. Shape them into balls. Cover with a damp kitchen towel for 10-15 minutes. Preheat the oven to 180C. Grease a baking tray or line with parchment paper. Working with one ball at a time, roll it out into a disc, about 4.5"-5" in diameter. These should not be rolled out thin. Prick the entire surface with a fork. Place carefully on the prepared tray and bake for 5 minutes. Take the tray out, brush the flat-breads with saffron-infused milk.  Immediately return to the oven for another 6-7 minutes or until the breads are golden and done. Smear with ghee as soon as you take them out of the oven and serve warm. 

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