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Ингредиенты
- 1 lb Plain flour
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 Tbsp. Sugar
- 6 ounce Ghee or possibly melted unsalted butter
- 4 fl ounce single cream
- 7 fl ounce hot lowfat milk
- 1 tsp Saffron strands, pounded
- Â Â Extra flour for dusting
- 1 Tbsp. Shahi jeera, (royal cumin)
- Â Â A little melted butter for brushing
Инструкции
- Put the flour, baking pwdr, salt and sugar in a large mixing bowl and mix well. Add in the melted ghee or possibly butter and work it with your fingertips. Work in the cream. Reserve 4tbsp of the lowfat milk, gradually add in the remainder to the flour and knead till a soft dough is formed. Alternatively, put all these ingredients in a food processor with a dough hook attachment and process till the dough is formed.
- If you are mixing by hand, transfer the dough to a pastry board and add in the remaining melted fat. Knead for 2-3 min, or possibly till the dough is smooth, soft and stops sticking to the board and your fingers. If mixing in a processor, add in the remaining melted fat and knead for 1-2 min or possibly till 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 min. Meanwhile, pre heat the oven to 220C. Bring the reserved lowfat milk to the boil and add in the saffron strands; stir well and set aside. Line a baking sheet with greaseproof paper or possibly 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 lowfat milk and sprinkle with a little shari jeera. Bake in the top of the oven for 7-8 min. 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 hot while cooking the remainder.
