Sheermal
A traditional Mughlai delight, this is a mildly sweet and soft leavened flatbread. Infused with the delicate aroma of saffron and cardamom, its rich, flaky texture pairs perfectly with hearty kormas and kebabs.
For 6 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate Yeast & Infuse Saffron
- b.In a small bowl, take 1/4 cup (60 ml) of the warm milk. Stir in the sugar and active dry yeast. Set aside for 5-7 minutes until the mixture becomes frothy.
- c.In another small bowl, take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit to release its color and aroma.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, combine the sifted maida, salt, and cardamom powder. Mix well.
- c.Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 3 tablespoons of melted ghee, and the optional kewra water.
- d.Start mixing, gradually adding the remaining warm milk to form a soft, pliable dough. The dough should be soft but not sticky to the touch.
- 3
Step 3
- a.Knead and Proof the Dough
- b.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
- c.Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
- d.Let it rest in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Sheermal
- b.Once the dough has risen, gently punch it down to release the air.
- c.Divide the dough into 6 equal portions and roll each into a smooth ball.
- d.Take one ball and roll it into a slightly thick oval or round shape, about 5-6 inches in diameter and 1/4 inch thick.
- e.Prick the entire surface of the rolled dough with a fork. This is crucial to prevent it from puffing up like a chapati while cooking.
- 5
Step 5
- a.Cook the Sheermal
- b.Heat a heavy-bottomed tawa or a cast-iron skillet over low-medium heat.
- c.Place the shaped sheermal on the hot tawa. Cook for about 1-2 minutes until you see small bubbles on the surface.
- d.Flip it over, brush the top surface with a little milk, and cook for another 1-2 minutes.
- e.Flip again, brush the other side with milk, and continue to cook, flipping occasionally, until both sides have characteristic golden-brown spots and the sheermal is cooked through. This should take about 4-5 minutes in total per sheermal.
- f.Repeat the process for all the dough balls.
- 6
Step 6
- a.Finish and Serve
- b.As each sheermal is cooked, remove it from the tawa and immediately brush it generously with melted ghee.
- c.Serve warm with rich curries like Nihari, Korma, or enjoy as is.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm (around 110°F/43°C), not hot. Hot milk can kill the yeast, preventing the dough from rising.
- 2Kneading the dough well is the key to a soft texture. Don't rush this step; knead until the dough is smooth and elastic.
- 3Cook the sheermal on low to medium heat to ensure it cooks through without burning the outside.
- 4For a richer flavor, you can use milk instead of water to activate the yeast.
- 5Sheermal can be stored in an airtight container at room temperature for up to 2 days. Reheat on a tawa with a little ghee before serving.
Adapt it for your goals.
Flavor
Add a teaspoon of rose water along with the kewra water for a more floral aroma.
GarnishGarnish
After brushing with ghee, sprinkle with finely chopped pistachios or almonds for a nutty crunch.
Baking MethodBaking Method
For a different texture, you can bake the sheermal in a preheated oven at 200°C (400°F) for 8-10 minutes, or until golden brown.
Richer DoughRicher Dough
For an even richer version, you can add 1-2 tablespoons of milk powder or khoya (milk solids) to the flour.
Why this is on our healthy list.
Provides Quick Energy
Made from refined flour and a touch of sugar, Sheermal is a good source of simple carbohydrates, which the body can quickly convert into energy, making it suitable for a fulfilling, high-energy meal.
Comfort Food
The warm, soft texture and aromatic flavors of saffron and cardamom can be very comforting. Enjoying Sheermal as part of a special meal can enhance the dining experience and contribute to a sense of well-being.
Frequently asked questions
Sheermal is a mildly sweet, saffron-infused bread made with milk and ghee, giving it a soft, rich, and slightly cake-like texture. Naan is typically savory, leavened with yogurt and yeast, and has a chewier texture.