Cookbook:Shirmal (Persian Saffron Flatbread)

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Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences.

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

1. Soak the saffron strands in the warm milk. Set aside.
2. Sift together flour and salt, then sprinkle in sugar.
3. Add the melted ghee, and mix with your fingers until evenly distributed.
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. Knead, then set aside again for 2 hours.
6. Knead again, and divide the dough into 7 parts.
7. Rub saffron strands in the milk to dissolve them.
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).
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. Slap dough onto the hot pan base, and allow to bake until brown spots appear.
11. Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
12. Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.
13. Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.

• You can also bake the shirmal in a traditional tandoor or in inverted pressure cooker.