Sheermal

Saffron-Flavoured All-Purpose Bread

SERVES 4

During my trip to Lucknow, I visited the famous bazaar of Hazratganj in the heart of the city. The little lanes and by-lanes there are crowded with stalls and handcarts selling Awadhi delicacies. One of the most favoured dishes is sheermal, a type of sweetened bread that is baked in a tandoor or oven.

Usually, warm water is used to knead the dough, but I prefer milk as it gives the bread a softer, fluffier texture. The saffron lends a most inviting aroma and gives it a lovely light orange colour. Guaranteed to win you tons of accolades from your family.

INGREDIENTS (makes 6)

1 tsp sugar

¼ tsp saffron

¼ cup whole milk

1½ tbsp active dry yeast

1 egg, lightly beaten

4 tbsp clarified butter, melted

1½ cups + extra all-purpose flour (maida)

¼ tsp salt

2 tbsp icing sugar

15–20 raisins, seedless

METHOD

In a small mixing bowl, dissolve sugar and saffron in milk. Sprinkle with yeast, cover and set aside to froth in a warm place for 10 minutes. Whisk in beaten egg and 2 tbsp clarified butter. In a large mixing bowl, sift flour with salt and icing sugar. Make a well in the centre of the bowl and pour in the yeast mixture. Gently, mix the yeast into the flour and when completely incorporated, turn out on to a floured surface. Knead dough gently for about 10 minutes. Shape into a flattish ball, cover with a damp muslin cloth and set aside in a warm place for 1 hour. Meanwhile, line a baking tray with greaseproof paper. Preheat oven to 230°C. Once dough is rested and has almost doubled in volume, knead it gently for about 5 minutes. Divide dough into 6 equal portions and shape each into a flattish ball. Place a portion of dough on a very lightly floured surface and put 4–5 raisins in the centre. Using a rolling pin, roll out the dough into a disc of about 5" diameter and ½" thickness. Repeat with the remaining portions of dough. Place the rolled sheermals on the baking tray and bake for 6–8 minutes. Remove and brush lightly with remaining clarified butter. Serve hot with sultani dal (p. 90).