Mughlai Sheermaal
A lightly sweet, saffron-scented flatbread with a soft crumb and glossy finish, Mughlai Sheermaal is rich with milk and ghee. It bakes up tender, fragrant, and perfect alongside kebabs or festive curries.
For 4 servings
- prep · ~10 min
Soak the saffron and crush the cardamom.
Take 2 tbsp warm milk from the measured milk and soak the saffron in it for 10 minutes. Crush the seeds from the green cardamom pods to a fine powder.
- mix · ~3 min
Mix the dough ingredients.
1.Add all-purpose flour, sugar, salt, instant yeast, and crushed cardamom to a mixing bowl.2.Pour in the saffron milk, the remaining lukewarm milk, and 2 tbsp melted ghee.3.Mix until a shaggy dough forms with no dry flour left. - knead · ~10 min
Knead the dough until smooth.
Knead the dough for 8 to 10 minutes until soft, smooth, and slightly tacky. Shape it into a ball and place it in a lightly greased bowl.
TIPA soft dough gives Sheermaal its tender crumb, so avoid adding extra flour unless the dough is very sticky. - rest · ~60 min
Let the dough rise.
Cover the bowl and let the dough rise in a warm place until puffy and nearly doubled in size.
- prep · ~10 min
Divide and shape the breads.
1.Punch down the dough gently and divide it into 4 equal portions.2.Shape each portion into a smooth ball.3.Roll each ball into a round disc about 5 to 6 inches wide and slightly thick.4.Prick the surface all over with a fork to create the classic texture. - rest · ~10 min
Rest the shaped dough briefly.
Place the shaped discs on a baking tray and let them rest for 10 minutes so they bake up light and tender.
- bake · ~15 min
Bake the Sheermaal.
Brush the tops lightly with some of the remaining melted ghee and bake in a preheated 200°C oven for 12 to 15 minutes, until lightly golden with a few deeper spots.
TIPDo not overbake; Sheermaal should stay soft and only lightly colored. - garnish · ~1 min
Brush with ghee while hot.
As soon as the breads come out of the oven, brush them with the remaining melted ghee for a glossy finish and extra aroma.
- serve
Serve the Sheermaal warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the saffron steep fully before mixing so its color and aroma spread evenly through the dough.
- 2Keep the dough slightly tacky while kneading; a dry dough will bake up bready instead of tender.
- 3Roll the discs a little thicker than naan so the Sheermaal stays soft and plush in the center.
- 4Prick with a fork evenly across the surface to prevent large bubbles and create the classic texture.
- 5Bake only until lightly golden with a few darker spots; too much color means the bread will lose its softness.
- 6Brush with ghee the moment the breads come out of the oven so the crust stays supple and glossy.
- 7If making ahead, rewarm covered for a few minutes before serving to bring back the soft crumb and aroma.
Adapt it for your goals.
Rose-sheermaal
Add a few drops of rose water to the milk for a more festive, nawabi-style floral note.
low sweetnessLow-sweetness
Reduce the sugar slightly if you want a more savory bread to pair with rich kormas and kebabs.
sesame toppedSesame-topped
Sprinkle white sesame seeds after brushing with ghee for a nuttier finish and a little extra texture.
yeast freeYeast-free
Use a small amount of baking powder instead of yeast for a quicker version, though the crumb will be less airy.
Why this is on our healthy list.
Energy-Rich Bread
Flour, milk, ghee, and sugar make this a sustaining festive bread that pairs well with hearty meals.
Contains Dairy Goodness
Milk adds protein and minerals, while ghee contributes richness that helps the bread feel satisfying.
Aromatic Spices
Saffron and green cardamom bring fragrance and traditional spice character without needing heavy seasoning.
Frequently asked questions
The dough was likely too stiff or the breads were overbaked. Keep the dough slightly tacky and remove them when only lightly golden.
