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| 1/2 Teelöffel | Saffron threads |
| 3/4 Tasse | Buttermilk (180ml) |
| 2 Tasse | Whole wheat flour (260g) |
| 6 Esslöffel | Butter, in pieces (75g) |
| 4 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | lemon juice |
| 2 Esslöffel | sugar |
| 1/2 Teelöffel | ground cumin |
| 1/2 Tasse | Raisins (120g) |
| | G Zest of one large orange |
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Cumin and saffron combine here with raisins to make a heavenly version of this popular breakfast bread.
Steep saffron in lemon juice for 20 minutes. Sift together dry ingredients. Cut butter into flour coarsely. Add raisins and zest, mix well. Add saffron to milk, mix well, then add to flour to form dough.
Before lifting dough from work bowl, flour a surface large enough to make about a 9-inch circle. Preheat oven to 450F (232 °C). With a floured knife blade, cut the dough into 8 wedges. Transfer the dough onto a greased cookie sheet and bake for 15 to 20 minutes until browned and cooked through. Serve warm.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
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