Egg Toast with Sheermal

1. 1
   prep · ~15 min

   Soak the saffron.

   Warm 0.5 cup milk gently. Add saffron strands and let them steep for 15 minutes until the milk turns golden and fragrant.

2. 2
   mix · ~10 min

   Make the sheermal dough.

   In a mixing bowl, combine all-purpose flour, baking powder, salt, and sugar. Add melted ghee and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the saffron-infused milk and knead for 8-10 minutes until you have a smooth, soft dough.

   TIPThe dough should be slightly sticky but manageable. If too dry, add a teaspoon of milk at a time.
3. 3
   rest · ~20 min

   Rest the dough.

   Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes.

   TIPResting relaxes the gluten and makes rolling much easier.
4. 4
   prep · ~5 min

   Shape the sheermal.

   1.Divide the rested dough into 4 equal portions and shape into smooth balls.

   2.Dust the work surface lightly with flour and roll each ball into a 6-inch oval or round disc, about 1 cm thick.

   3.Place the discs on a parchment-lined baking sheet. Prick all over with a fork to prevent puffing.

   4.Brush the tops with milk and sprinkle with white sesame seeds.
5. 5
   bake · ~9 min

   Bake the sheermal.

   Preheat the oven to 200°C (400°F). Bake the sheermal discs for 5 minutes, then flip and bake for another 3-4 minutes until they are cooked through with light golden spots. Alternatively, cook them on a hot tawa: place the disc on a medium-hot tawa, cook for 1-2 minutes on one side until bubbles appear, flip and cook the other side, then finish directly over the flame with tongs to puff and char slightly.

   TIPSheermal should remain pale with light golden spots. Do not over-brown.
6. 6
   mix · ~2 min

   Prepare the egg mixture.

   In a wide, shallow bowl, beat the eggs, milk, salt, and black pepper together until well combined. If using, stir in the finely chopped green chili and onion.

7. 7
   fry · ~15 min

   Cook the egg toast.

   1.Heat half the butter in a non-stick pan over medium heat until it foams.

   2.Dip one bread slice into the egg mixture, letting it soak for 15-20 seconds per side. Let excess drip off.

   3.Place the soaked bread in the pan and cook for 2-3 minutes until the underside is golden brown and crisp.

   4.Flip carefully and cook the other side for another 2 minutes.

   5.Repeat with remaining butter, egg mixture, and bread slices for a total of 4 pieces.

   TIPUse day-old bread — it absorbs the egg mixture better without falling apart.
8. 8
   assemble · ~1 min

   Plate the dish.

   Place one or two pieces of egg toast on each plate alongside a warm sheermal. Garnish the egg toast with chopped cilantro.

9. 9
   serve · ~1 min

   Serve immediately.

   Serve the egg toast and sheermal hot with a side of ketchup, chili sauce, or mint chutney.

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