A dough made of almost equal quantities of flour, milk and
clarified butter (ghee) makes this a delicious and rich bread
Flour 480 gm/2
cups
Milk 425 ml/1
3/4 cups
Clarified
butter (ghee) 240 gm/1 cup
Flour to dust
pan
Saffron 1 gm/a
pinch
Salt to taste
Sugar 10 gm/2
tsp
Vetivier (kewda)
2 drops
White butter
for brushing
Sieve
flour with salt onto a kneading platter. Dissolve saffron in
25 ml milk. Keep aside. Heat the remaining milk and dissolve
sugar in it. Cool and add vetivier. Make a well in the flour
and pour in the milk and sugar mixture. Gradually mix flour
and milk and knead to a soft dough. Cover with wet cloth and
set aside for 10 minutes. Melt the clarified butter. Knead
the dough again, adding small quantities of the butter till
it is all used up. Divide the dough into 12 equal balls.
Cover and keep aside for 10 minutes. Using a rolling pin
roll out balls into 8 inch, round discs. Prick all over with
a fork. Arrange on a greased baking tray and bake in a
preheated oven at 350 ºF for 4 minutes. Bring out and bush
with saffron. Bake again for 4 minutes.
Time:
Preparation: 1 1/4 hours, Cooking: 8-10 minutes for each batch
To
Serve: Brush sheermal with white butter and serve
immediately.
