Mughlai Sheermaal with Kahwa

Prepare the Dough

• In a large mixing bowl, whisk together the maida, salt, and the remaining sugar.
• Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 2 tbsp of melted ghee, and the kewra water (if using).
• Gradually add the remaining warm milk while mixing to form a shaggy dough.
• Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it is soft, smooth, and pliable. The dough should be soft but not sticky.

Proof the Dough

• Place the kneaded dough in a lightly greased bowl and turn it over to coat the top with ghee.
• Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.

Shape the Sheermaal

• Once the dough has risen, gently punch it down to release the trapped air.
• Divide the dough into 4 equal portions and roll each portion into a smooth ball.
• On a lightly floured surface, roll each ball into a round disc, about 6 inches in diameter and just under 1/2 inch thick.
• Using a fork or a traditional sheermaal stamp, prick the surface of each disc thoroughly. This is crucial to prevent it from puffing up like a naan.

Cook the Sheermaal

• Heat a heavy-bottomed tawa or skillet over low heat. It's important to cook on low heat to ensure it cooks through without burning.
• Place one shaped sheermaal on the hot tawa. Cook for 3-4 minutes until the base has light golden-brown spots.
• Flip the sheermaal over. Brush the cooked side with a little milk to keep it soft.
• Cook the second side for another 3-4 minutes. Flip again, and brush this side with melted ghee.
• Continue to flip and cook for another 1-2 minutes, pressing gently with a spatula, until both sides are evenly golden brown and the bread feels cooked through.

Serve Warm

• Remove the sheermaal from the tawa and brush generously with more melted ghee while it's hot.
• Repeat the cooking process for the remaining dough balls.
• Serve immediately with rich curries like Nihari, Korma, or with kebabs.