Sheer Mal

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 20 mins Cook Time: 30 mins

Ingredients

• Servings: 7
• 3 cups all-purpose flour (maida)
• 1 cup whole milk
• 2 tablespoons whole milk (separately for soaking saffron)
• 1 teaspoon sugar
• 3/4 cup cooking oil
• salt (to taste)
• 3 saffron strands (zaffron)

Recipe

• 1 soak saffron strands in the 2 tablespoons of warm milk; set aside.
• 2 sift together the flour and salt; sprinkle in sugar.
• 3 in a large bowl, add the melted clarified butter or oil. run in clarified butter or oil with finger until evenly distributed. add whole milk a little at a time, and knead in dough. when it forms a soft smooth lump, cover dough with a moist cloth. set aside for 2 hours, then knead again, set aside again for another 2 hours. and knead again, then divide flour into 7 parts.
• 4 rub saffron strands in milk with fingers to dissolve well.
• 5 place an inverted heavy iron pan on lower shelf of oven. keep the grill on upper rack. preheat oven to 250°c use dry flour for dusting while rolling flour. roll to thick round about 6" in diameter.
• 6 prick with fork all over. slap onto pan base. allow to bake until brown spots appear. move to grill with tongs.
• 7 dip fingers in saffron milk and splash on sheermals. keep in oven for a few more seconds. or, bake in traditional tandoor or in inverted pressure cooker.
• 8 remove; serve hot or wrap in slightly moist towel to collect. apply butter or ghee on top if desired.