A rich bread flavored with saffron and screw pine
- Maida (refined flour) – 2 cups
- Table salt – to taste
- Sugar – 2 teaspoons
- Milk – ¾ cup + 3 tablespoons
- Saffron strands – a few
- Kewra (screw pine) water – 2-3 drops
- Water – ⅛ cup
- Pure ghee – ¼ cup
- Butter for greasing – 2 tablespoons
- Sieve the refined flour with salt into deep bowl.
- Place the sugar in a medium bowl, add sugar and ¾ cup (150 ml) warm milk and stir till the sugar dissolves. Place the saffron in a small bowl, add 3 tablespoons (45 ml) warm milk and stir till it dissolves.
- Add the sugared milk and the screw pine water to the sieved flour. When fully mixed, add ⅛ cup (25 ml) water and knead into a soft dough. Cover with a damp cloth and set aside for 10 minutes.
- Melt the ghee and add it to dough and incorporate it well. Knead again into a soft dough. Cover and set aside for 10 minutes.
- Divide dough into 16 equal portions and form into balls, cover and set aside for 10 minutes.
- Preheat the oven to 270ºC / 520 º F. Flatten the balls on a lightly floured surface and roll out each ball into round discs of 6 inch diameter. Prick the entire surface with a fork.
- Grease a baking tray with butter, arrange the discs on it and bake in the preheated oven for 8 minutes.
- Remove, brush the sheermals with dissolved saffron and bake again for 3-4 minutes.
- When cooked, remove, brush with butter and serve immediately.