Sheermal Recipe

Sheermal is a traditional Mughlai saffron-flavored flatbread that’s soft, slightly sweet, and often paired with savory curries or kebabs. It’s a popular delicacy in the Indian subcontinent, particularly in Lucknow, Hyderabad, and Kashmir. Made with simple ingredients like flour, sugar, milk, and saffron, sheermal is a perfect combination of sweetness and richness that melts in your mouth.

Ingredients:

2 cups all-purpose flour (maida)
1/4 cup sugar
1/4 cup ghee (clarified butter)
1/2 cup warm milk
1/4 teaspoon saffron strands
1/4 teaspoon cardamom powder
1 teaspoon active dry yeast
A pinch of salt
1 tablespoon rose water (optional)
Warm water (as needed)
Pistachios or almonds for garnish (optional)

Step-by-Step Sheermal Recipe:

Step 1: Activate the Yeast

In a small bowl, dissolve 1 teaspoon of sugar in 2 tablespoons of warm water. Add the yeast, stir, and let it sit for about 10 minutes until it becomes frothy.

Step 2: Soak the Saffron

Take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit for at least 10 minutes to release the vibrant color and flavor.

Step 3: Prepare the Dough

In a large mixing bowl, add the flour, remaining sugar, and salt. Mix well. Slowly pour in the activated yeast mixture, ghee, saffron milk, and warm milk (in batches). Knead the dough until it’s smooth and soft. If the dough feels too sticky, you can add a bit more flour.

Step 4: Let the Dough Rise

Cover the dough with a damp cloth and let it rest in a warm place for 1 to 1.5 hours, or until the dough doubles in size.

Step 5: Shape the Sheermal

Once the dough has risen, divide it into equal portions (about 6–8 balls). Roll each ball into a round, flat shape (about 1/4 inch thick). Use a fork to gently prick the surface of the sheermal to prevent it from puffing up too much.

Step 6: Bake the Sheermal

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and place the rolled sheermal on it. Brush the top with more saffron milk or ghee. Bake for 10–12 minutes or until the sheermal turns golden brown.

Step 7: Garnish and Serve

Once the sheermal is out of the oven, brush it again with ghee for added flavor and softness. Garnish with chopped pistachios or almonds if desired.

Tips for the Best Sheermal:

Texture: For a fluffier sheermal, use more ghee and make sure to knead the dough thoroughly.
Flavor Enhancements: You can also add rose water or kewra water for a fragrant touch.