In a bowl, dissolve saffron into of warm milk.

In a kitchen aid bowl add all purpose flour, salt, sugar, instant yeast, ghee, cardamom and mix everything.

To this add ½ cup of warm saffron milk and egg.

Knead well to form a soft dough transfer to a well greased pan and set aside for 1 hour for first rise.

Preheat oven to 400F/ 200°C. Line the baking sheet with silicone mat or parchment paper. Punch down and divide the dough (581g) into 4 equal sized portions of (145.25g).

Roll out each portion into a circle of about ½ inch thickness and about 6 inch diameter.

Prick the rolled dough with fork so that it won’t puff up in the oven.

When you are ready to bake brush them with saffron milk.

And bake at 400F/ 200°C for 12-15 minutes or until it become golden yellow color.

Once the bread is baked and out oven and still warm brush with melted butter.

Serve with any soup or spicy curry or simple pickle.