Sheshar is a fluffy bread popular in Hunza and Gilgit-Baltistan. It is a popular breakfast item served with salty Hunza tea.
It resembles Bhature or puri paratha which is also deep fried. Sheshar is made with wheat flour and the dough for this recipe is same as it is for the baked Hunza bread. We have another variation of Sheshar locally known as Arzoq.
Ingredients for Sheshar batter:
Wheat flour 4 cups
Cooking oil/butter 60ml
Instant yeast 1tsp
Salt 1 tsp
Sieve four cups of Wheat flour and add a tablespoon of salt, a teaspoon of yeast and mix the dry ingredients well. Next, add butter or oil and mix till the oil incorporates with the dry ingredients.
Knead the mixture with milk or 50%water and 50% milk, add it a little at a time to get a soft dough. Cover the dough and let it rise the double of its size. The more the dough rises the soft Sheshar you will get.
When the dough rises, take a small portion of the dough and roll it in a circular shape. Traditionally we use a thin rolling pin to roll the dough to circle shape.
It is then cooked in a pan with pre-heated oil on medium-high heat. while cooking it press it with a tool such as a ladle and a spoon so that it rises.
Cook Sheshar so that it gets slightly brown colour on both sides.
Take it out on a platter. Traditionally Hunza people use a wooden basket-like deep platter locally called Shaq. The bread or anything put into hot doesn’t get soggy as air passes through it.
Cation: Do not take a big portion of the dough to make Sheshar.
Keep oil under smoking point otherwise, the Shesar will remain uncooked from inside and burns for outside.
Do not poke Sheshar to make any hole while it is in the pan otherwise, the oil will seep into it and it becomes hard to take out excess oil.
Unlike Punjabi style Bhature which is served with chole. Sheshar which is Hunza style Bhature is only a breakfast item and is served with savoury tea.