Pakistani Sweet Saffron Bread

Be the first to rate

(No Ratings Yet)

Loading...

This golden, lightly sweet bread from Pakistan is enriched with saffron-infused milk and ghee for a tender, pillowy crumb and a beautiful amber hue. Traditionally served at tea time or alongside kebabs, it is gently aromatic with cardamom and finished with a glossy brush of saffron butter.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 75 gCarbs
• 2 gFiber
• 22 gSugar
• 10 gProtein
• 190 mgSodium
• 175 mgPotassium
• 105 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (4 g) active dry yeast
• 1/2 teaspoon fine salt plus 1/4 teaspoon ground green cardamom
• 1 cup (240 ml) warm whole milk, about 105°F / 40°C
• 1/4 cup (60 g) melted ghee, plus 2 tablespoons more for brushing
• 1/4 cup (60 g) plain whole-milk yogurt
• 1 generous pinch saffron threads (15–20 strands), bloomed in 1 tablespoon hot milk

For finishing

• 2 tablespoons ghee, melted for brushing
• 1 tablespoon warm milk mixed with a few saffron threads
• 2 tablespoons crushed pistachios (optional)
• 1 tablespoon white sesame seeds or melon seeds (optional)

Directions

1. Bloom the yeast: In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm milk and let stand for 8–10 minutes until foamy and fragrant.
2. Make the dough: In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom. Pour in the bloomed yeast, saffron-infused milk, melted ghee, and yogurt, then stir with a wooden spoon until a shaggy dough forms.
3. Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, soft, and elastic. Shape into a ball, place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
4. Shape: Punch down the dough and divide into 6 equal pieces (about 110 g each). Roll each piece into a smooth ball, then roll out into a 5-inch (12 cm) round about 1/4-inch thick. Prick the surface all over with a fork or dough docker.
5. Second rise: Set the rounds on parchment-lined baking sheets, cover loosely with a towel, and let rest 20–25 minutes until slightly puffy.
6. Bake: Preheat the oven to 375°F (190°C). Brush each round with the saffron-milk wash and sprinkle with pistachios and seeds if using. Bake 12–15 minutes, until set and golden on the bottom.
7. Finish: Brush the hot breads generously with the melted ghee and stack on a wire rack. Tent loosely with a clean towel to keep the tops pillowy and soft as they cool.
8. Serve: Enjoy warm or at room temperature with masala chai, alongside seekh kebabs, or split and buttered for breakfast.

Cook’s Notes

• Use high-quality saffron threads; a little goes a long way and gives both signature color and floral aroma.
• Do not skip the second rest after shaping, it relaxes the gluten so the breads bake up soft rather than chewy.
• For an extra-rich crumb, replace 2 tablespoons of the milk with extra yogurt for a slightly tangier flavor.
• Store leftovers in an airtight container at room temperature up to 2 days; reheat briefly in a low oven or steamer to refresh the texture.
• For authentic char, bake on a preheated pizza stone or cast iron sheet, or if you have a tandoor, slap the rounds onto the hot walls for 2–3 minutes at 500°F.

You might also like

Asian

Pakistani Goat Trotters Curry

Asian

Pakistani Wok-Braised Spiced Lamb Curry

Asian

Lahori Roasted Chicken with Yogurt Spice Marinade

Asian

Pakistani Crispy Potato and Pea Samosas