Sheermal

Chef Patience's Note:

Yummy little bread disks from “The Indian Menu Planner”. Cooking time is baking time per batch. Posted for the Zaar World Tour 2005.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 2 cups flour , sifted
• ½ teaspoon salt
• 1⁄8; teaspoon saffron
• 1 ¾ cups milk
• 1 teaspoon sugar
• 1 cup melted clarified butter (Ghee)

Directions:

1. Sift flour with salt onto a large bowl.
2. In 1 ½ tbsp of milk, dissolve the saffron and set it aside.
3. The remaining milk should be heated carefully in a pot and the sugar should be dissolved in it. Allow the warmed milk to cool.
4. After making a well in the flour, pour in the now cooler milk and mix together until a soft dough is formed.
5. Cover the dough with a warm damp cloth and set aside for 10 minutes.
6. Add a little of the melted butter to the dough, kneading, until all of the butter is incorporated.
7. Divide the dough into 12 parts, cover with a warm damp cloth and set aside for 10 minutes.
8. Preheat your oven to 350°F.
9. Roll each part of the dough out with a rolling pin. They should be 6 inch circles.
10. Using a fork, prick all over the circles.
11. On a greased baking tray, bake for 4 minutes, then brush them with the milk and saffron mixture and bake for another 4 minutes.
12. Eat with melted butter brushed on while still hot.