Sheermal (Saffron Flavored Flat Bread) ~ We Knead to Bake #22

For this month's We Knead to bake Challenge,  Aparna chose Sheermal.  Sheermal is a Naan-like milk bread, apparently of Persian origins, and it is suggested that the name comes from the Persian word for milk which is "sheer".  In India, this "milk" bread is predominantly found in Muslim neighborhoods of Kashmir, Lucknow and Hyderabad.

Sheermal is traditionally served for breakfast with tea, or served as a meal with rich mutton curry called Nihari.  It can also be served with vegetable korma.   Though the original recipe calls for an egg to add in the dough, I skipped using egg.  Still the bread turned out super soft.  As for the flavoring, again I skipped kevra or rose water and used orange blossom water instead.

Ingredients:
Active dry yeast - 1 tsp
Sugar - 2 tsp
Luke warm water - 1/4 cup
All-purpose flour - 2 1/4 cup
Salt - 3/4 tsp
Egg - 1, lightly beaten ( I skipped)
Ghee - 1/4 cup
Milk - 1/2 cup (or more, as required for kneading)
Orange blossom water or rose water- 1 tsp
A few strands of saffron soaked in 2 tbsp warm milk
Melted butter, for brushing

Method:

1. Mix the yeast in warm water with sugar and set it aside for 5 to 10 minutes until frothy.
2. You may knead by hand or in a food processor.  Put the flour and salt in a bowl.  Add the yeast mixture and the beaten egg (if you are using) and run the processor a couple of time to mix well.
3. Then add the ghee gradually and pulse until it forms fine crumbs.  Add the orange blossom water.
4. Add the milk as much as needed.  Knead until the dough comes together and forms a soft and slightly sticky dough.
5. Transfer the dough into an oiled bowl and cover with a moist towel.  Let it rise until the dough is doubled in volume for about 1 to 2 hours.
6. Remove the towel and knead once more. Shape into a ball and lightly coat with ghee.  Cover with moist towel and let it rest for about 15 to 20 minutes.
7. Preheat the oven to 350 degree F.
8. Divide the dough into 4 equal portions and using your finger, press each portion into a round disc (approximately 4" diameter and 1/8' thick).
9. Place the rounds on a parchment lined or lightly greased baking tray.  Using a fork, dock (prick holes) the whole surface of the disc.
10. Brush with saffron milk all over the disc.  Bake for about 10 o 15 minutes until the top turns golden brown.
11. Take it out and immediately brush the bread with melted butter or ghee.  Serve warm.
12. I served it with pineapple - habanero sauce.

Methi ~ Aloo Paratha / Fenugreek Leaves and Potato Stuffed Flat Bread

Ingredients:
For the dough:
Wheat flour - 2 cups
Salt - to taste
Water - as needed

For the stuffing:
Potatoes - 3 (boiled, peeled and mashed)
Methi / Fenugreek Leaves - 2 cups (washed and chopped)
Cumin Seeds - 1 tsp
Grated Ginger - 1 tsp
Chopped Green Chilies - 4
Chat Masala - 2 tsp
Amchur / Dry Mango Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Oil / Ghee for making Parathas
Some flour for dusting

Method:

1. In a large bowl, place the flour and salt.  Add enough water and make soft dough.  Keep it aside for 30 minutes.
2. Mix together the methi leaves, cumin seeds, ginger, chilies, chat masala, amchur powder, turmeric powder and salt.
3. Add the mashed potatoes and mix well.  Make sure the potatoes are soft and without any lumps.  This helps to roll the parathas easily.
4. Make a lemon size balls and keep it aside.
5. Knead the dough one more time.
6. Take a lemon sized dough and roll into a thick disc.
7. Place the potato filling in the center and cover the edges.  Flatten the dough ball and dust with some flour.
8. Roll into a large, thick circle.
9. Heat a skillet and place the rolled disk.  Cook until the brown spots appear on the bottom side.
10. Flip to the other side to cook.
11. Apply oil / ghee to the cooked side.  Flip and do the same to the other side.
12. Cook until both sides are brown.  Remove from the skillet.
13. Serve hot with yogurt, raita or/and pickle.