Sheermal with Khatta Meetha Kaddu Sabzi

Instructions

1. 1

   Activate Yeast & Infuse Saffron

   • In a small bowl, take 1/4 cup (60 ml) of the warm milk. Stir in the sugar and active dry yeast. Set aside for 5-7 minutes until the mixture becomes frothy.
   • In another small bowl, take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit to release its color and aroma.
2. 2

   Prepare the Dough

   • In a large mixing bowl, combine the sifted maida, salt, and cardamom powder. Mix well.
   • Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 3 tablespoons of melted ghee, and the optional kewra water.
   • Start mixing, gradually adding the remaining warm milk to form a soft, pliable dough. The dough should be soft but not sticky to the touch.
3. 3

   Knead and Proof the Dough

   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
   • Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
   • Let it rest in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Sheermal

   • Once the dough has risen, gently punch it down to release the air.
   • Divide the dough into 6 equal portions and roll each into a smooth ball.
   • Take one ball and roll it into a slightly thick oval or round shape, about 5-6 inches in diameter and 1/4 inch thick.
   • Prick the entire surface of the rolled dough with a fork. This is crucial to prevent it from puffing up like a chapati while cooking.
5. 5

   Cook the Sheermal

   • Heat a heavy-bottomed tawa or a cast-iron skillet over low-medium heat.
   • Place the shaped sheermal on the hot tawa. Cook for about 1-2 minutes until you see small bubbles on the surface.
   • Flip it over, brush the top surface with a little milk, and cook for another 1-2 minutes.
   • Flip again, brush the other side with milk, and continue to cook, flipping occasionally, until both sides have characteristic golden-brown spots and the sheermal is cooked through. This should take about 4-5 minutes in total per sheermal.
   • Repeat the process for all the dough balls.
6. 6

   Finish and Serve

   • As each sheermal is cooked, remove it from the tawa and immediately brush it generously with melted ghee.
   • Serve warm with rich curries like Nihari, Korma, or enjoy as is.