Kashmir famous for its scenic beauty and the variety of dried fruits is also a food lover’s paradise.
Amidst the love for the famous ultimate banquet wazwan, the Kashmiris also have a special place in their heart for bakery items. . Kashmiri cuisine also known as “Kashur Kyon” in the native language has a heavy influence from the Central Asian and Persian cuisine. The custom of having these breads for breakfast and dinner was adapted from them. In the local language, Tsot is a bread which is enjoyed with fresh apricot jam.. Out of the many, most sought out are the Katlamas, Sheermal, Lavas, Tsot and Tsotchovru. These are either had for breakfast tea or had as snack.
250 ml Warm milk
2 tsps Sugar
1 tsp Saffron
300 gms Maida
1/2 tsp yeast
1/2 tsp Salt
100 gms melted Ghee
Dried fruits of choice slivered to garnish the Sheermal
1 tsp Ghee to apply on each Sheermal.
Dissolve saffron in a quarter cup of milk . Keep it aside. Dissolve the sugar and yeast in the remaining milk. Allow the yeast to rise for about five minutes. Tip the flour and salt in a large bowl. Make a well in the center and pour in the milk sugar mixture, two teaspoons of saffron milk, and the melted ghee.
Start mixing gently and knead to make a soft dough.
Cover with a damp kitchen towel and set aside for about an hour. In colder climates you would need to rest it for about two hours or till the dough doubles in size.
Divide the dough into eight equal-sized portions. Shape them into balls.
Cover with a damp kitchen towel for a further fifteen minutes.
Preheat the oven to 180C. Grease a baking tray or line with parchment paper.
Working with one ball at a time, roll it out into a disc about 5 inches in diameter. These should be rolled thick .
Place the discs on the prepared tray and bake for 5 minutes. Take the tray out, brush the flatbreads with saffron-infused milk. Immediately return to the oven for another 7 minutes or until the breads are golden and done.
Smear with ghee as soon as you take them out of the oven, top it with the slivered dried fruits and serve warm.
Alternatively, you may roast the Sheermal on a tava/ griddle as I have. Roast it till the side turns light golden yellow. Flip. Roast the other side as well. Brush both sides with the saffron milk and roast to a golden brown.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Copyright © 2023 by Vinaya Prabhu. All rights reserved.