Sheermal

Warm 50 ml of milk and dissolve saffron strands in it. Let it steep for 15 minutes until the milk turns a deep golden colour.

In a small bowl, dissolve yeast and 1 teaspoon of sugar in 50 ml of warm water. Let it sit for 10 minutes until frothy.

In a large bowl, sift the flour. Add sugar, salt, and cardamom powder. Mix well.

Add melted ghee to the flour and rub it in with your fingertips until the mixture resembles breadcrumbs.

Add the activated yeast mixture, saffron milk, kewra water, and remaining warm milk. Knead into a soft, smooth dough. The dough should be slightly sticky but manageable.

Cover the dough with a damp cloth and let it rise in a warm place for 45–60 minutes until doubled in size.

Preheat your oven to 200°C (or heat a tandoor). Punch down the dough and divide into 8 equal portions. Shape each into a round flatbread about 1 cm thick.

Place on a greased baking tray. Brush the tops generously with saffron-infused milk.

Bake for 12–15 minutes until the sheermal turns golden on top and is cooked through. The surface should have a beautiful saffron-orange hue.

Remove from oven and brush immediately with a little ghee for a glossy finish. Serve warm.