Mix together yeast and sugar with 1/4th cup of warm water. Keep aside for 7-8 minutes to bloom the yeast.
Mix together flour, milk powder and salt in a mixing bowl.
When yeast mixture blooms add cardamom powder and kewra water.
Also, add 1 egg or 1/4th cup of yoghurt to the yeast mixture.
Make a hole in the centre of the flour mixture and add in the prepared yeast mixture.
With your fingertips mix dry ingredient well with the wet ingredients.
Add-in milk(normal temp) in batches and knead well to make a semi-hard dough.
Spread the dough flat to a working surface.
Spread soft ghee over the dough as shown in the picture.
Now incorporate the ghee to the dough by dabbing and punching it with your hand.
Fold the dough and again knead to well incorporate the ghee.
Continue to knead to make a little soft and pliable dough.
Cover the dough and keep aside for about 2 hours or until the dough becomes double in size.
When the dough becomes double in volume, take out in a work surface and knead for few more minutes.
Divide the dough into 5-6 portions.
Preheat oven at 200 degree C for 10 minutes.
Take one ball and roll into a thick chapati.
Prick the chapati or disk as shown in the picture.
Rub 2 teaspoon of milk on the surface of the chapati, sprinkle some white sesame seeds and place it on the baking tray.
Similarly make all the chapatis or sheermal and place them on baking tray.
Bake them in preheated oven at 200 degree C for about 15 minutes or until the breads become dark golden brown in colour.
Sprinkle some milk and rub again the sheermal.
Serve with a cup of tea, and if you can serve with Kashmiri pink tea then it will be perfect. These sheermal are little sweet, soft and crumbly delicious bread. You can store them in an airtight container for 2-3 days.
