Iran / Bread
Shirmal (Persian Saffron Flatbread)
Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences.
Ingredients
- saffron strands, a few strands
- milk, warm2 tbsp
- plain flour3 cup
- salt, to taste
- sugar1 tsp
- ghee3/4 cup
- milk1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Soak the saffron strands in the warm milk. Set aside.
Sift together flour and salt, then sprinkle in sugar.
Add the melted ghee, and mix with your fingers until evenly distributed.
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.
Knead, then set aside again for 2 hours.
Knead again, and divide the dough into 7 parts.
Rub saffron strands in the milk to dissolve them.
Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).
On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over.
Slap dough onto the hot pan base, and allow to bake until brown spots appear.
Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.
Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.
Region evidence: place name in title — Dish name: “Persian” in “Shirmal (Persian Saffron Flatbread)” (corrected; previously south-asia/IN)
