Sheermal (Milk Bread)

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1 lb	454g / 16oz	Plain flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
6 oz	170g	Ghee or melted unsalted butter
4		Floz single cream
7		Floz warm milk
1 teaspoon	5ml	Saffron strands - pounded
		Extra flour for dusting
1 tablespoon	15ml	Shahi jeera - (royal cumin)
		A little melted butter for brushing

Put the flour, baking powder, salt and sugar in a large mixing bowl and

mix well. Add the melted ghee or butter and work it with your fingertips.

Work in the cream. Reserve 4tbsp of the milk, gradually add the

remainder to the flour and knead until a soft dough is formed.

Alternatively, put all these ingredients in a food processor with a dough

hook attachment and process until the dough is formed.

If you are mixing by hand, transfer the dough to a pastry board and add

the remaining melted fat. Knead for 2-3 minutes, or until the dough is

smooth, soft and stops sticking to the board and your fingers. If mixing

in a processor, add the remaining melted fat and knead for 1-2 minutes or

until the dough is soft and the bowl and dough hook have no dough sticking

to them.

Cover the dough with a damp cloth and set aside for 30 minutes.

Meanwhile, pre heat the oven to 220C. Bring the reserved milk to the boil

and add the saffron strands; stir well and set aside. Line a baking sheet

with greaseproof paper or baking parchment.

Divide the dough in half and make four balls out of each half. Flatten

each ball to a round cake, dust lightly in flour and roll out to a disc

about 8 inches in diameter. Carefully lift it on to the baking sheet.

Brush generously with saffron milk and sprinkle with a little shari jeera.

Bake in the top of the oven for 7-8 minutes. Line a piece of foil with

absorbent kitchen paper and place the cooked Sheermal on one end. Brush

with melted butter, if using, and fold the lined foil over it to keep the

bread warm while cooking the remainder.

Carlton Food Network http://www.cfn.co.uk/

Source:
Femina Magazine

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