How do I make a Sheermal that is soft, saffron-infused, and slightly sweet?

Question

How do I make a Sheermal? Learn the technique for this soft, saffron-infused, and slightly sweet traditional flatbread.

Answer 1

To make a soft, saffron-infused, and slightly sweet Sheermal, use a combination of milk, ghee, sugar, and saffron in the dough. Knead well, let it rest, and cook on a tawa or in a tandoor until golden brown.

Detailed Explanation:

Making Sheermal involves a few key steps to achieve the desired texture and flavor. Here's a detailed breakdown:

1. Saffron Infusion: Start by infusing saffron strands in warm milk. This will give your Sheermal its characteristic color and aroma. Use about 1/4 teaspoon of saffron strands for 1/2 cup of warm milk. Let it sit for at least 30 minutes, or even better, a couple of hours.
2. Prepare the Dough: In a large bowl, combine all-purpose flour (about 2 cups), sugar (2-3 tablespoons, adjust to your preference), a pinch of salt, and melted ghee (2 tablespoons). Mix well.
3. Add the Liquid: Gradually add the saffron-infused milk to the flour mixture, kneading as you go. You may need to add a little more warm milk or water to achieve a soft, pliable dough. The dough should be slightly sticky but manageable.
4. Knead and Rest: Knead the dough for at least 10-15 minutes until it becomes smooth and elastic. This is crucial for a soft Sheermal. Cover the dough with a damp cloth and let it rest for at least 2 hours, or preferably overnight, in a warm place. This allows the gluten to relax and the flavors to meld.
5. Shape and Cook: Divide the dough into equal-sized portions (about 6-8). Roll each portion into a thick disc, about 1/4 inch thick. You can use a rolling pin or gently stretch it with your hands. Traditionally, Sheermal is cooked in a tandoor, but you can also cook it on a hot tawa (griddle). Cook on medium heat, flipping occasionally, until golden brown spots appear on both sides. You can brush with ghee while cooking for added richness.
6. Serve Warm: Serve the Sheermal warm, preferably with kebabs or your favorite curry.

Pro Tip:

To ensure the Sheermal stays soft, store it in an airtight container or wrap it in foil while it's still warm. This traps the moisture and prevents it from drying out. Reheat gently on a tawa or in the microwave before serving.