Sheermal | Pakistani-Style Lightly Sweet Flatbread Kneaded with Saffron Milk

Warm the milk until it feels comfortable on your finger. Dissolve 1 tablespoon of the sugar and the yeast in it. Wait until a foamy layer forms on the surface; if it does not, the yeast is dead and the dough will not rise. Meanwhile, warm the 60 ml of milk reserved for the topping, add the saffron threads, and let them release their color.

Mix the flour, remaining sugar, salt, and cardamom. Make a well in the center and pour in the yeast mixture and melted ghee. Bring it together with a spoon, then knead by hand for 10 minutes. The dough will look ragged at first because of the fat, but it will come together and become silky as you knead. Cover and leave it to rise.

Punch down the risen dough, divide it into six equal portions, roll each into a ball, and cover them again. On a lightly floured surface, roll each portion into a hand-span round about half a centimeter thick. Prick each all over with a fork; the holes keep the bread from ballooning in the center. Transfer to a parchment-lined baking sheet and let rise again.

Preheat the oven to 220°C / 430°F. Sheermal is not a thick bread, and baking it briefly at high heat helps it rise without drying out. Place the baking sheet on the upper rack and bake for 9 minutes, rotate the sheet, then bake for 4 minutes more. The bread is done when pale golden spots appear on top and the bottom is dry.

As soon as the breads come out of the oven, brush the saffron milk over their tops; the hot surface absorbs it within seconds and takes on a matte orange sheen. Keep them warm in a clean cloth and serve soft. Do not slice them—sheermal is eaten by tearing it by hand.