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Dissolve the yeast and sugar in warm milk and let it rest for 10 minutes until frothy. In a bowl, combine the flour, salt, ghee, saffron milk, and the yeast mixture. Knead into a soft, smooth dough, cover, and let it rise for 1–2 hours. Divide the dough into equal portions and roll each into an oval or round flatbread. Prick the surface gently with a fork and brush with melted ghee. Bake in a preheated oven at 200°C (392°F) for 10–15 minutes or until golden brown. Brush with more ghee before serving warm with Lucknowi kebabs, korma, or nihari.
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