Egg Toast with Sheermal
Crisp, golden slices of egg-soaked bread pan-fried to perfection, served alongside soft, saffron-infused sheermal flatbreads. A rich and satisfying breakfast or brunch that brings together two comforting classics on one plate.
For 8 servings
- prep · ~15 min
Soak the saffron.
Warm 0.5 cup milk gently. Add saffron strands and let them steep for 15 minutes until the milk turns golden and fragrant.
- mix · ~10 min
Make the sheermal dough.
In a mixing bowl, combine all-purpose flour, baking powder, salt, and sugar. Add melted ghee and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the saffron-infused milk and knead for 8-10 minutes until you have a smooth, soft dough.
TIPThe dough should be slightly sticky but manageable. If too dry, add a teaspoon of milk at a time. - rest · ~20 min
Rest the dough.
Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes.
TIPResting relaxes the gluten and makes rolling much easier. - prep · ~5 min
Shape the sheermal.
1.Divide the rested dough into 4 equal portions and shape into smooth balls.2.Dust the work surface lightly with flour and roll each ball into a 6-inch oval or round disc, about 1 cm thick.3.Place the discs on a parchment-lined baking sheet. Prick all over with a fork to prevent puffing.4.Brush the tops with milk and sprinkle with white sesame seeds. - bake · ~9 min
Bake the sheermal.
Preheat the oven to 200°C (400°F). Bake the sheermal discs for 5 minutes, then flip and bake for another 3-4 minutes until they are cooked through with light golden spots. Alternatively, cook them on a hot tawa: place the disc on a medium-hot tawa, cook for 1-2 minutes on one side until bubbles appear, flip and cook the other side, then finish directly over the flame with tongs to puff and char slightly.
TIPSheermal should remain pale with light golden spots. Do not over-brown. - mix · ~2 min
Prepare the egg mixture.
In a wide, shallow bowl, beat the eggs, milk, salt, and black pepper together until well combined. If using, stir in the finely chopped green chili and onion.
- fry · ~15 min
Cook the egg toast.
1.Heat half the butter in a non-stick pan over medium heat until it foams.2.Dip one bread slice into the egg mixture, letting it soak for 15-20 seconds per side. Let excess drip off.3.Place the soaked bread in the pan and cook for 2-3 minutes until the underside is golden brown and crisp.4.Flip carefully and cook the other side for another 2 minutes.5.Repeat with remaining butter, egg mixture, and bread slices for a total of 4 pieces.TIPUse day-old bread — it absorbs the egg mixture better without falling apart. - assemble · ~1 min
Plate the dish.
Place one or two pieces of egg toast on each plate alongside a warm sheermal. Garnish the egg toast with chopped cilantro.
- serve · ~1 min
Serve immediately.
Serve the egg toast and sheermal hot with a side of ketchup, chili sauce, or mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Day-old bread absorbs the egg custard without turning mushy, so skip fresh soft bread.
- 2Do not overwork the sheermal dough—knead just until smooth to keep the flatbreads tender.
- 3Prick the sheermal discs with a fork before baking to prevent them from puffing up unevenly.
- 4For extra-crispy egg toast, let the soaked bread drip off excess egg before hitting the pan.
- 5Cook sheermal on a tawa until bubbles appear, then finish directly over a flame for authentic char.
- 6Soak saffron strands in warm milk for a full 15 minutes to extract maximum color and aroma.
Adapt it for your goals.
Cheese-stuffed egg toast
Place a slice of cheese between two bread slices before dipping in egg and frying; the cheese melts into a gooey center for extra richness.
vegan sheermalVegan sheermal
Replace ghee with coconut oil and milk with plant-based milk; skip the egg toast entirely and pair with a tofu scramble or roasted vegetables for a plant-based meal.
spiced sheermalSpiced sheermal
Add 1 teaspoon of crushed fennel seeds and a pinch of ground cardamom to the sheermal dough for a fragrant, North Indian twist.
gluten free egg toastGluten-free egg toast
Use gluten-free bread and replace all-purpose flour with a 1:1 gluten-free flour blend for the sheermal; adjust milk quantity as needed for dough consistency.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality protein that supports muscle repair and keeps you full, making this breakfast a satisfying start to the day.
Antioxidants from Saffron
Saffron crocin and safranal offer antioxidant properties that may help reduce inflammation and uplift mood.
Calcium from Milk and Ghee
Both milk and ghee contribute calcium for bone health, while ghee also provides fat-soluble vitamins A, D, E, and K.
Frequently asked questions
Yes, prepare the dough up to 24 hours in advance, wrap tightly in plastic, and refrigerate. Bring to room temperature before rolling and baking.
