Sheermal

I wanted to make something a little differnt. Mr. Riaz would bring sheermal and taftan already made and however they are dripping ghee  and too overly sweet.

Here I have made it in to a healthier version. I am not in to eating white flour at all, especially the white processed flour. I am in to whole grains. I always have and always will be.  I added to the bowl I use for making bread dough with. I added 6 cups of chaki  atta (wheat flour).  This one I use is very good and can be sold at any Indian and Pakistani grocery store.  I added 3 pinches of nido.  Nido is powder milk and it is made from whole milk not skim.

I added 1 pinch of pink salt, 4 pinches of turbinado sugar, 4 pinches of yeast, 1 pinch of eno and 3 pinches of baking powder for the dry ingredients.   The eno you can buy too at any Indian and Pakistani grocery store and it makes things light.  It is an excellent bread conditioner and therefore I am going to continue to use it in this manner.

I put the wet ingredients on top of the dry.  It is a lot easier because there is one less dish to wash. I added 1 egg, 1 tbs of plain desi yogurt and 2 cups of water at room temp Is added a little at a time until I have the dough formed.

I have a britta pitcher and it is always filled with fresh clean filtered water for me to drink. which I also use when I am making any type of yeast dough. I use 1/4 cup of coconut oil on the dough and kneed until it is very smooth and elastic.  I cover the bowl with the lid it came with. If it does not have a lid then use plastic wrap.

Let it sit for 30 minutes in a warm place.  After it has risen, heat up the tawa (griddle) until it gets very hot. break off enough dough that is as big as a criket ball or a baseball and roll it out on a clean surface. Use some chiki  atta for dusting.  You will need 1/4 of a cup on a plate.  Roll it out and prick it all over with a fork on one side and flip it over and poke the other side all over and put it on the hot tawa (griddle)  and cook it until it is done on the inside and lightly brown on the outside.

It is ready to serve with your favorite korma, also spelled qorma.