- Soak saffron strands in the 2 tablespoons of warm milk; set aside.
- Sift together the flour and salt; sprinkle in sugar.
- In a large bowl, add the melted clarified butter or oil. Run in clarified butter or oil with finger until evenly distributed. Add whole milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover dough with a moist cloth. Set aside for 2 hours, then knead again, set aside again for another 2 hours. And knead again, then divide flour into 7 parts.
- Rub saffron strands in milk with fingers to dissolve well.
- Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat oven to 250C. Use dry flour for dusting while rolling flour. Roll to thick round about 6" in diameter.
- Prick with fork all over. Slap onto pan base. Allow to bake until brown spots appear. Move to grill with tongs.
- Dip fingers in saffron milk and splash on sheermals. Keep in oven for a few more seconds. Or, bake in traditional tandoor or in inverted pressure cooker.
- Remove; serve hot or wrap in slightly moist towel to collect. Apply butter or ghee on top if desired.
