Shirmal (Persian Saffron Flatbread)

Instructions

Steep the saffron strands in the 2 tbsp of warm milk and set the bowl aside. Sift the flour with the salt into a large bowl, then sprinkle in the sugar.

Pour in the melted ghee and rub it through the flour with your fingertips until the mixture looks evenly crumbly. Add the cup of milk a little at a time, kneading as you go, until the dough turns into a soft, smooth lump.

Cover the dough with a damp cloth and leave it for 2 hours. Knead it briefly, cover it again and rest it for another 2 hours, then knead once more and divide it into 7 equal pieces.

Rub the soaked saffron strands into the milk with your fingers so the color and flavor release fully. Set an upturned heavy iron pan on the lower oven shelf, turn the grill on at the top, and preheat the oven to 250°C (480°F).

On a floured surface, roll each piece into a thick round about 6 inches across. Prick the whole surface with a fork so the bread does not puff unevenly.

Lay a round onto the base of the hot pan and bake until brown spots appear on the surface. Lift it with tongs to the rack under the grill, dip your fingers in the saffron milk and flick it over the top, then leave it in the oven for a few more seconds.

Take the shirmal out and serve it hot right away, or wrap it in a slightly damp towel to keep it soft. Brush the top with butter or ghee if you like, and serve with gravies, vegetables, curds, pickles or jams.