Eggless Sheermal/Shirmal - Saffron Flavoured Flatbread

As per wiki ,Sheermal or Shirmal, is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Pakistan, Lucknow region and Hyderabad, India, probably from Persian influences. It is one of the several rare Lucknow and Hyderabadi delicacies in India.It is also part of the Awadhi cuisine and is enjoyed in Old Bhopal, especially with meat delicacies. Sheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti. Today, sheermal is prepared like naan. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. The final product ressembles as much as like Danish pastry.Sheermal is sometimes served with Lucknow kababs or alongside nihari.The name of this bread comes from the Persian word for milk which is called 'Sheer'. Some decorates sheermal with a lovely rustic pattern while Lucknowi sheermal garnished with raisins and others garnish with silvered almnds, poppyseeds or simply with sesame seeds for the topping.Sheermal can be eaten with tea for breakfast and a part of a meal with non vegetarian curries like Nihari and vegetarian curries like Kurma.

Actually egg is added to the dough to give extra richness,texture and flavour, but i skipped the egg part and made my sheermal as eggless ones. Traditionally this bread is cooked n a tandoor, still we can make this flavourful bread through oven easily.The ghee in the dough gives a fantastic texture to sheermal also take care to knead the dough as a soft and elastic dough to get sheermal prefectly. Mine came out simply fabulous and we enjoyed thoroughly this incredible bread, sending this bread to this month's We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen

1tsp Active dried yeast
2tsp Sugar
1/4cup Lukewarm water
2 +1/4 cups All-purpose flour
3/4 tsp Salt
1/4 cup Ghee
1 cup Milk
1tsp Rose water
A few strands saffron soaked in 2 tbsp warm milk
Melted butter, for brushing

Mix the yeast into the warm water with sugar and set aside till it is frothy.

Take the flour and salt in a bowl, add the yeast mixture, run the processor a couple of times to mix well.

Then add the ghee and pulse for few minutes till it looks like fine crumbs.

Now add as much milk, and finally the rose water and knead as a soft and slightly sticky dough.

Transfer this to an oiled bowl, cover with a moist cloth and let the dough rise till doubled in volume for about 2hrs.

Remove the cloth and knead the dough again.

Shape into a ball, lightly coat all over with a little ghee, cover with a damp kitchen towel and let it rest for about 15 to 20 minutes.

Divide the dough into 4 equal portions and using your fingers, roll each portion into a round with rolling pin,

Place the rounds on a parchment lined or lightly greased baking tray and using a fork, prick the holes on the whole surface of the dough rounds.

Brush them generously, with the saffron-milk . Bake at 350F for about 10 to 15 minutes till they turn a lovely golden brown. Do not over-bake them.

Take them out of the oven, and immediately brush them lightly with melted butter or ghee. Serve warm.

1 c à café de Levure sèche
2 c à café de Sucre
1/4tasse L'eau tiède
2 +1/4 tasses de Farine de blé
3/4c à café Sel
1/4 tasse Beurre clarifiée
1 tasse  Lait
1 c à café L'eau  de Rose
Quelques brins de safran trempé dans 2 cuillères à soupe de lait chaud
De beurre fondu , pour le brossage

Mélanger la levure dans l'eau tiède avec du sucre et mettre de côté jusqu'à ce qu'il soit mousseux.

Mettre la farine et le sel dans un bol , ajouter le mélange de levure et mélanger.

Puis ajouter le beurre clarifiée et melanger pendant quelques minutes jusqu'à ce qu'on voit apparaitre une chapelure fine.

Maintenant, ajoutez autant de lait , enfin ajouter l'eau de rose et pétrir jusqu’à ce qu'on obtienne une pâte molle et légèrement collante .

Transférez le à un bol huilé , couvrir avec un linge humide et laissez lever la pâte jusqu'à ce qu'elle double de volume pendant environ 2 heures .

Retirez le tissu et pétrir à nouveau la pâte .

Former une boule , deposer un peu de ghee , couvrir avec un torchon humide et laisser reposer pendant environ 15 à 20 minutes .

Diviser la pâte en quatre portions égales et en utilisant vos doigts , rouler chaque portion en forme de cercles avec un rouleau à pâtisserie ,

Placez les tours sur un papier sulfurisé à l'aide d'une fourchette,piquer les trous sur toute la surface de pâte .

Badigeonner de lait de safran.Cuire au four à 350 ° F pendant environ 10 à 15 minutes jusqu'à ce qu'ils soient beau brun doré . Ne pas trop cuire les pains.

Sortez-les du four et les badigeonner  immédiatement avec du beurre fondu .

Servir chaud .