Mughlai Sheermaal
A traditional Mughlai flatbread, subtly sweet and fragrant with saffron. This soft, rich bread is made with milk and ghee, making it the perfect companion for luxurious curries like Nihari or Korma.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate Yeast and Infuse Saffron
- b.In a small bowl, combine 1/4 cup of the warm milk, 1 tsp of the sugar, and the active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly.
- c.In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it infuse for at least 15 minutes to release its vibrant color and aroma.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida, salt, and the remaining sugar.
- c.Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 2 tbsp of melted ghee, and the kewra water (if using).
- d.Gradually add the remaining warm milk while mixing to form a shaggy dough.
- e.Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it is soft, smooth, and pliable. The dough should be soft but not sticky.
- 3
Step 3
- a.Proof the Dough
- b.Place the kneaded dough in a lightly greased bowl and turn it over to coat the top with ghee.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Sheermaal
- b.Once the dough has risen, gently punch it down to release the trapped air.
- c.Divide the dough into 4 equal portions and roll each portion into a smooth ball.
- d.On a lightly floured surface, roll each ball into a round disc, about 6 inches in diameter and just under 1/2 inch thick.
- e.Using a fork or a traditional sheermaal stamp, prick the surface of each disc thoroughly. This is crucial to prevent it from puffing up like a naan.
- 5
Step 5
- a.Cook the Sheermaal
- b.Heat a heavy-bottomed tawa or skillet over low heat. It's important to cook on low heat to ensure it cooks through without burning.
- c.Place one shaped sheermaal on the hot tawa. Cook for 3-4 minutes until the base has light golden-brown spots.
- d.Flip the sheermaal over. Brush the cooked side with a little milk to keep it soft.
- e.Cook the second side for another 3-4 minutes. Flip again, and brush this side with melted ghee.
- f.Continue to flip and cook for another 1-2 minutes, pressing gently with a spatula, until both sides are evenly golden brown and the bread feels cooked through.
- 6
Step 6
- a.Serve Warm
- b.Remove the sheermaal from the tawa and brush generously with more melted ghee while it's hot.
- c.Repeat the cooking process for the remaining dough balls.
- d.Serve immediately with rich curries like Nihari, Korma, or with kebabs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm, not hot, to avoid killing the yeast. It should be comfortable to the touch.
- 2Kneading the dough well is the secret to a soft, melt-in-the-mouth texture. Don't rush this step.
- 3Cook the sheermaal on low and slow heat. High heat will brown the outside quickly, leaving the inside dense and uncooked.
- 4Don't skip pricking the dough with a fork. It helps release steam and ensures the bread cooks evenly without puffing up.
- 5For a richer flavor, you can replace some of the milk with cream (malai).
- 6Sheermaal is best served fresh and warm. If you have leftovers, wrap them in foil and reheat in a preheated oven at 150°C (300°F) for 5-7 minutes.
Adapt it for your goals.
Garnish
Sprinkle some poppy seeds (khus khus) or slivered almonds and pistachios on top before cooking for added texture and flavor.
FlavorFlavor
Add 1/4 teaspoon of cardamom powder to the flour for a different aromatic profile.
Baking MethodBaking Method
For a tandoor-like finish, you can bake the sheermaal in a preheated oven at 200°C (400°F) for 8-10 minutes, or until golden brown.
Why this is on our healthy list.
Provides Energy
The carbohydrates from the refined flour provide a quick source of energy, making it a fulfilling accompaniment to a rich meal.
Source of Calcium
Made with a significant amount of milk, Sheermaal contributes to your daily calcium intake, which is essential for bone health.
Mood-Enhancing Properties
Saffron, a key ingredient, is known for its antioxidant properties and has been linked to mood improvement and reduced symptoms of depression in some studies.
Frequently asked questions
Sheermaal is a rich, slightly sweet, and saffron-flavored bread made with milk ('sheer' means milk). Naan is typically leavened with yogurt and is more savory. Sheermaal has a softer, more cake-like texture compared to the chewier texture of naan.