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A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Bloom Saffron & Activate Yeast (10 minutes)
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
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A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
This mughlai recipe takes 130 minutes to prepare and yields 4 servings. At 399 calories per serving with 8.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need to add an extra tablespoon or two of milk to get the right consistency.
Add 2 tablespoons of finely chopped almonds or pistachios to the dough during the kneading process for added texture and richness.
For a tandoor-like effect, preheat your oven to 400°F (200°C). Place the shaped sheermals on a baking sheet, brush with a milk-saffron wash, and bake for 10-12 minutes until golden brown. Brush with ghee immediately after removing from the oven.
The carbohydrates from the all-purpose flour and sugar offer a rapid source of energy, making it a fulfilling and satisfying part of a meal.
Saffron is a powerful antioxidant and is known for its mood-enhancing properties. It contains compounds like crocin and safranal that may help protect brain cells against oxidative stress.
The use of milk in the dough contributes to the calcium content, which is essential for maintaining strong bones and teeth.
Sheermal is a mildly sweet, rich bread made with milk, sugar, and ghee, resulting in a soft, dense, almost cake-like texture. Naan is typically savory, leavened with yeast or yogurt, cooked at high heat, and has a lighter, chewier texture.
While traditional sheermal uses yeast for its characteristic flavor and leavening, you can make a quick version using 1/2 tsp baking powder and 1/4 tsp baking soda instead. The texture will be slightly different, more like a soft biscuit than a bread.
One Saffron Sheermal (approximately 110g) contains around 350-400 calories, primarily from refined flour, ghee, and sugar. The exact number can vary based on size and the amount of ghee used.
Saffron Sheermal is an indulgent bread, high in refined carbohydrates and fats. It is best enjoyed in moderation as part of a special meal. While it provides a quick source of energy, it offers limited fiber and micronutrients.
Store leftover sheermal wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days. To reheat, warm it on a tawa over low heat for a minute on each side, or wrap in foil and heat in a 300°F (150°C) oven for 5-7 minutes until soft.
Sheermal pairs beautifully with rich, aromatic Mughlai curries like Chicken Korma, Mutton Nihari, or with kebabs like Galouti or Seekh Kebabs. It can also be enjoyed on its own with a cup of chai.