Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Sheermal
A soft, slightly sweet saffron-scented flatbread enriched with milk — the bread of Mughal feasts.
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1 hr 30 minPrep🔥
15 minCook🍽️
6Serves📊
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Ingredients
- 500g plain flour
- 1 tsp yeast
- 3 tbsp sugar
- 1 tsp salt
- 1 egg
- 60g melted ghee or butter
- 250ml warm milk
- 1/2 tsp cardamom
- Pinch of saffron in 2 tbsp warm milk
- Sesame seeds (optional)
Instructions
- Mix all dough ingredients (except saffron milk and sesame); knead 10 minutes.
- Rise for 1 hour until doubled.
- Divide into balls and roll into ovals about 1cm thick.
- Brush with saffron milk and sprinkle with sesame seeds.
- Bake at 200C for 12-15 minutes until lightly golden.
- Brush with more melted ghee while hot.
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Tara’s tips
- The saffron milk gives the signature golden glow.
- Keep them soft by brushing with ghee while hot.
Serving suggestions
- Lovely with kebabs and rich curries like nihari.
Storage & reheating
Best fresh; wrap and reheat to refresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Easier version?
Cook on a hot griddle instead of baking.
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