I grew up making sweets and snacks for our evening chai. Hmmm, that's when Mommy would allow me to play with food.:) I kept perfecting the old recipes and tried something new, each time...never heard the word 'NO' from my mother! Moreover, kitchen is the place, where myself and mommy had our best conversations! And also its a great excuse to take a bite of all the goodies.:)
One good thing about growing up in a not-so-traditional household is, never had any strict convections or laws of taboo food nor they patronised any ethnic recipes. So, I am allowed to experiment both at lab and my home:)
Please do yourself a favour, try this recipe immediately...honestly it isn't that hard at all. The recipe for Indian flat bread has been researched and dissected a million times, so here is my own version for 'Shirmal'. I enjoyed this light bread for the first time at 'Chandni Chowk, New Delhi'.
All purpose flour 1 cup
Salt to taste
Sugar 2 teaspoons
Active yeast 1/2 spoon
Saffron few strands
Warm water/warm milk
Raisin and nuts to garnish
Add salt and sugar to the warm water, add yeast to it. Mix well and allow it to stand for about 20 minutes.
Once the water turns frothy, add flour and saffron, knead to soft dough.
Divide them into equal parts. Roll them thin and stud with raisins, give a egg wash if needed.
Bake them at 350 F for about 20 minutes.