Difference between revisions of "Shirmal"
RealRecipes (talk | contribs) m (moved Cookbook:Shirmal to Shirmal: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Cuisine of India]] | [[Cuisine of Pakistan|Cuisine of Pakistan]] |
| − | '''Shirmal''', also '''sheermal''', is a traditional [[ | + | '''Shirmal''', also '''sheermal''', is a traditional [[Flatbread|flatbread]] made by Muslims in [[Cuisine of Pakistan|Pakistan]] and in the Hyderabad region of [[Cuisine of India|India]], probably from Persian influences. |
==Ingredients== | ==Ingredients== | ||
| − | * 3 cups [[ | + | * 3 cups [[Flour|plain flour]] |
| − | * 1 cup [[ | + | * 1 cup [[Milk|milk]] |
| − | * 2 tbsp. [[ | + | * 2 tbsp. [[Milk|milk]] extra |
| − | * 1 tsp. [[ | + | * 1 tsp. [[Sugar|sugar]] |
| − | * ¾ cup [[ | + | * ¾ cup [[Ghee|ghee]] |
| − | * [[ | + | * [[Salt|salt]] to taste |
| − | * A few [[ | + | * A few [[Saffron|saffron strands]] |
==Procedure== | ==Procedure== | ||
| Line 25: | Line 25: | ||
# Allow to bake until brown spots appear. | # Allow to bake until brown spots appear. | ||
# Move to grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds. | # Move to grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds. | ||
| − | # Or, bake in traditional [[ | + | # Or, bake in traditional [[Tandoor|tandoor]] or in inverted [[Pressure Cooking|pressure cooker]]. |
# Remove, serve hot or wrap in slightly moist towel to collect. | # Remove, serve hot or wrap in slightly moist towel to collect. | ||
Revision as of 06:31, 6 April 2012
| Cuisine of India | Cuisine of Pakistan
Shirmal, also sheermal, is a traditional flatbread made by Muslims in Pakistan and in the Hyderabad region of India, probably from Persian influences.
Ingredients
- 3 cups plain flour
- 1 cup milk
- 2 tbsp. milk extra
- 1 tsp. sugar
- ¾ cup ghee
- salt to taste
- A few saffron strands
Procedure
- Soak saffron strands in 2 tbsp. milk warmed. Keep aside.
- Sift together flour and salt, sprinkle in sugar.
- Take in a large bowl, add melted ghee. Run in ghee with finger until evenly distributed.
- Add milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover with moist cloth.
- Keep aside for 2 hours, knead, keep aside again for 2 hours. Knead again, divide into 7 parts.
- Rub saffron strands in milk to dissolve.
- Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).
- Use dry flour for dusting while rolling. Roll to thick round about 6" in diameter. Prick with fork all over. Slap onto pan base.
- Allow to bake until brown spots appear.
- Move to grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
- Or, bake in traditional tandoor or in inverted pressure cooker.
- Remove, serve hot or wrap in slightly moist towel to collect.
Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.
