For 5 sheermals:
Half a kilo maida
150 grams ghee
1 tsp salt
about 400ml milk, or less, according to the dough
yeast, 1 full teaspoon or 1 1/2 tsp baking powder
2 tsp sugar and 3 tbsp warm water, if using yeast
saffron strands, 1/4 teaspoon, optional
If using yeast, bloom the yeast in the warm water and sugar. Leave it be for 10 minutes or till the mixture rises and mix all the ingredients and carefully knead, adding a bit of water each time.
Work the dough till smooth.
Cover and keep aside for 2 hours if using yeast. Knead, and keep till the dough doubles.
Divide into 5 small balls and roll dough into 6" rounds and prick all over.
Heat oven on 180 degree C, and bake for 15-20 minutes, or according to the oven.
Or if using a tawa, cook first over high heat then low, to cook through till golden spots develop on both sides.
Brush with the milk, cook a little more, and brush with ghee before serving.
Half a kilo maida
150 grams ghee
1 tsp salt
about 400ml milk, or less, according to the dough
yeast, 1 full teaspoon or 1 1/2 tsp baking powder
2 tsp sugar and 3 tbsp warm water, if using yeast
saffron strands, 1/4 teaspoon, optional
If using yeast, bloom the yeast in the warm water and sugar. Leave it be for 10 minutes or till the mixture rises and mix all the ingredients and carefully knead, adding a bit of water each time.
Work the dough till smooth.
Cover and keep aside for 2 hours if using yeast. Knead, and keep till the dough doubles.
Divide into 5 small balls and roll dough into 6" rounds and prick all over.
Heat oven on 180 degree C, and bake for 15-20 minutes, or according to the oven.
Or if using a tawa, cook first over high heat then low, to cook through till golden spots develop on both sides.
Brush with the milk, cook a little more, and brush with ghee before serving.
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