Shirmal (Persian Saffron Flatbread)

• A few saffron strands
• 2 tbsp warm milk
• 3 cups plain flour
• Salt to taste
• 1 tsp sugar
• ¾ cup ghee
• 1 cup milk

Ingredients for 10 servings (810 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the saffron strands in the warm milk. Set aside.

2. 2

   Sift together flour and salt, then sprinkle in sugar.

3. 3

   Add the melted ghee, and mix with your fingers until evenly distributed.

4. 4

   Add milk a little at a time, and knead the mixture to a dough. When it forms a soft smooth lump, cover with a moist cloth and set aside for 2 hours.

5. 5

   Knead, then set aside again for 2 hours.

6. 6

   Knead again, and divide the dough into 7 parts.

7. 7

   Rub saffron strands in the milk to dissolve them.

8. 8

   Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).

   OvenGrill or barbecue
9. 9

   On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over.

10. 10

    Slap dough onto the hot pan base, and allow to bake until brown spots appear.

    Oven
11. 11

    Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.

    OvenGrill or barbecue
12. 12

    Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.

13. 13

    Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.