Preparation:
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. |
