Cookbook:Shirmal (Persian Saffron Flatbread)

| Cuisine of India | Cuisine of Pakistan

Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences.

Ingredients

 * A few saffron strands
 * 2 tbsp warm milk
 * 3 cups plain flour
 * Salt to taste
 * 1 tsp sugar
 * ¾ cup ghee
 * 1 cup milk

Procedure

 * 1) Soak the saffron strands in the warm milk. Set aside.
 * 2) Sift together flour and salt, then sprinkle in sugar.
 * 3) Add the melted ghee, and mix with your fingers until evenly distributed.
 * 4) Add milk a little at a time, and knead the mixture to a dough. When it forms a soft smooth lump, cover with a moist cloth and set aside for 2 hours.
 * 5) Knead, then set aside again for 2 hours.
 * 6) Knead again, and divide the dough into 7 parts.
 * 7) Rub saffron strands in the milk to dissolve them.
 * 8) Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).
 * 9) On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over.
 * 10) Slap dough onto the hot pan base, and allow to bake until brown spots appear.
 * 11) Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
 * 12) Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.
 * 13) Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.

Notes, tips, and variations

 * You can also bake the shirmal in a traditional tandoor or in inverted pressure cooker.