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Ingredients
- 3 c. Plain flour
- 1 c. Lowfat milk
- 2 Tbsp. Lowfat milk extra
- 1 tsp Sugar
- 3/4 c. Ghee
- Â Â Salt to taste
- Â Â Few saffron strands
Directions
- Soak saffron strands in 2 Tbsp. lowfat milk warmedium
- Keep aside.
- Sift together flour and salt, sprinkle in sugar.
- Take in a large bowl, add in melted ghee.
- Run in ghee with finger until proportionately distributed.
- Add in lowfat milk a little at a time, and knead in dough.
- When it forms a soft smooth lump, cover with moist cloth.
- Keep aside for 2 hrs, knead, keep aside again for 2 hrs.
- Knead again, divide into 7 parts.
- Rub saffron strands in lowfat milk to dissolve.
- Place an inverted heavy iron pan on lower shelf of oven.
- Keep the grill on upper rack. Preheat to 250C.
- Use dry flour for dusting while rolling.
- Roll to thick round about 6" in diameter.
- Prick with fork all over. Slap onto pan base.
- Allow to bake until brown spots appear.
- Move to grill with tongs.
- Dip fingers in saffron lowfat milk and splash on sheermal.
- Keep in oven few more seconds.
- Or possibly, bake in traditional tandoor or possibly in inverted pressure cooker.
- Remove, serve warm or possibly wrap in slightly moist towel to collect.
- Apply butter or possibly ghee on top if you like.
- Serve with gravies, veggies, curds, pickles or possibly jams.
- Making time: 30 min
- Makes: 7 pcs
- Shelflife: 2 days (cool can be eaten like bread)
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