Sheermal is an exquisite naan-like bread with a subtle sweetness and hints of saffron and cardamom. With its authentic flavor and rich taste, this delightful bread will add a touch of elegance to any meal.
Sheermal: Rich and Subtly Sweet Bread
Sheermal is a delightful flatbread with its origins in Mughlai cuisine. Although it is now very popular in Lucknow, Hyderabad, and beyond, the roots of this recipe trace back to Persian cuisine.
In Persian, the word “sheer” means milk and “mal” means to rub. True to its name, the recipe of this flatbread requires the kneading of flour with milk. It is also made with pure ghee, saffron and a touch of cardamom, making it truly luxurious in taste.
Despite a common origin, there are some differences in the sheermal preparation in modern day Iran and the Indian subcontinent. Both recipes use primarily same ingredients, but the method of making the dough is a bit different.
In the Persian method, ghee or clarified butter is added after gluten is developed, like in brioche and Liege Belgian waffles. This unique approach ensures optimal rise, richness, texture, and a delightful softness.
On the other hand, many Indian and Pakistani renditions start with combining ghee with flour before making the dough with milk. So the fat acts as a shortener, interfering with the gluten development, like the pastry or pie method. This is great for producing a flaky texture but not a softer bread.
The bread produced in this manner is also a bit firmer and denser. It is then dipped in ghee, oil or water to soften the bread. I felt this was not the best for long term shelf life and somehow the method didn’t appeal to me as much. Considering the Persian origin of this recipe, I decided to go back to the roots in the method used for this sheermal.
The soft texture, subtle sweetness, and enticing flavors of saffron and cardamom will leave you longing for more.
Recipe Ingredients
Here are some notes about the ingredients and substitutes.
- Milk: Use warm whole milk for a soft and rich dough.
- Dry yeast: Choose fast-acting yeast for quick and efficient dough rising. If using active yeast, note that proofing temperature and rising time may vary.
- Sugar: Helps feed the yeast and promote fermentation. And adds a subtle sweetness to the bread.
- Bread flour: Preferred for its higher protein content, resulting in better gluten development and fluffy texture. Check “variations” below for adding whole wheat flour.
- Saffron: Will add a touch of luxury and vibrant color to the bread. Choose premium saffron as described in the saffron tea article. Grind it to a fine powder using a mortar and pestle to extract maximum flavor.
- Ghee or Clarified Butter: It adds richness to the dough. Brush it on top of baked bread for a fantastic flavor and to keep it moist.
- Cardamom: Grind fresh cardamom seeds for a delightful aroma that complements the subtle sweetness of sheermal.
- Rose water: Adds a nice flavor and goes well with the other aromas.
- Salt: To balance all flavors.
- Almonds, Pistachios or Sesame seeds: Sprinkle on the flatbread for added texture and taste.
- Egg yolk: Combine with saffron and brush over the bread before baking for a shiny and golden crust.
Optional Baking soda: It can be used to make a thick flour paste for brushing on sheermal instead of the egg yolk-saffron mixture. To make that, combine 1 tablespoon flour, ½ cup water and ½ teaspoon baking soda in a small saucepan. Then cook it over medium heat, until it thickens to a thin custard consistency.
How to Make Sheermal
**Brief overview below. Full recipe is at the end of the post.
- Prepare the Dough: Combine warm milk, yeast, and some sugar in a stand mixer bowl. Let it rest until the yeast foams up. Add remaining sugar, rose water, cardamom, salt and some flour. Mix until a sticky mass forms. Let it rest, then gradually add more flour and ghee. Knead until the dough is soft, smooth, and elastic. Let it rise until doubled in size.
- Shaping the Sheermal: Divide the dough into 8 equal pieces and shape them into balls. Let them rest, then roll out each ball into a 6 to 8-inch round disc. Brush with saffron egg mixture and create indentations on the surface. Add optional toppings like nuts or sesame seeds.
- Baking the Sheermal: Transfer the sheermal to a baking sheet and bake until golden brown. Brush with melted butter and/or with honey for a sweet touch.
- Complete: Repeat the process for the remaining dough balls. Serve the sheermal breads hot and enjoy their delightful flavor and texture.
Top Tips
Activate the yeast: Make sure the milk is warmed within the recommended temperature range. Use a thermometer for accuracy.
Be patient with the dough: Let the dough rest at different stages to develop its flavor and texture. Allow the dough to rest after adding flour initially and before incorporating the remaining flour. This resting time allows the gluten to relax and makes the dough easier to work with.
Use minimal flour while kneading: When kneading the dough, use flour as minimally as possible to prevent the sheermal from becoming too dense. The dough should be soft, smooth, and slightly sticky.
Check for proper gluten development: Perform the window pane test to check if the dough is properly kneaded. Take a small portion of the dough and gently stretch it between your fingers. If it stretches without tearing and forms a thin, translucent membrane, the gluten has developed properly.
Create indentations: Pressing deep indentations on the surface of the sheermal using the back of a spoon or a fork prevents the bread from puffing up too much while baking, resulting in a flatter and more desirable texture.
Use parchment paper for easy transfer: This prevents the dough from sticking and makes it easier to handle.
What to eat with sheermal?
This rich, aromatic and subtly sweet flatbread pairs well with a variety of dishes. Here are some delicious options to enjoy alongside your freshly baked bread.
- Plain: Enjoy it plain with some tea - masala chai or brew with a homemade tea blend. You can make the sheermal a bit sweeter if you decide to serve it plain like this.
- Breakfast or Brunch: Serve it with butter, jam, eggs and tea.
- With Savory Dishes: The slightly sweet and buttery sheermal goes well with savory dishes (don't make the sheermal too sweet). Try it with joojeh kabobs, ground meat kebabs, korma, nihari or chana dal.
- With Chutneys and Dips: Sheermal can also be enjoyed with chutneys and dips. Try it with mango chutney, tamarind sauces, or cucumber raita.
- Festive Occasions: Make your special occasions and celebrations a royal feast by serving this traditional bread.
Meal Prep
Prepare the dough in advance: Once it has doubled in size, punch it down to release air. Wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature before working with it.
Storage
- Wrap the cooled bread in parchment paper or aluminum foil, then place in an airtight container or resealable bag.
- Store in refrigerator for 2 to 3 days or in freezer for up to a couple of months. Pack it in a freezer-safe bag to protect it from freezer burn.
- Thaw it in the refrigerator overnight. Reheat in a skillet or toaster oven. If the sheermal feels dry, lightly spray it with water before reheating and brush with some oil to restore moisture.
Reheating
- Oven: Wrap the breads in aluminum foil and warm them in the oven at 325°F for 5 to 10 minutes until heated through.
- Stovetop: Reheat on a preheated skillet over medium heat, cooking each side for about 1 to 2 minutes until warm.
- Toaster Oven: Heat flatbread on the toaster oven rack for a few minutes until warmed to your liking. Watch carefully to avoid burning.
Variations
These flatbreads are vegetarian and soy-free. Below are just a few suggestions but I have not tried some of them.
- Vegan: Use plant based milk, vegan butter and skip the eggs. Instead, you can use the flour paste explained under “recipe ingredients”. Use sugar or maple syrup instead of honey.
- Dairy-free: Try to use non-dairy milk and butter alternatives.
- Egg-free: Omit the egg yolk. Use flour paste to brush the top.
- Gluten-free: Use a gluten-free flour blend suitable for your dietary needs.
- Low carb and Grain Free: Explore alternative flours like almond flour, coconut flour, or a low-carb flour blend in place of bread flour.
- Traditional and healthier: Substitute about ⅓ to ½ of the bread flour with atta (durum whole wheat flour) or whole wheat flour. The ⅓ substitution may not alter the taste too much.
- More sweet: Add extra sugar for sweeter flatbreads.
Recipe FAQs
Sheermal has a soft and tender texture inside, similar to a fluffy naan or a rich brioche. It is slightly sweet, with a subtle hint of saffron and cardamom. The addition of milk and ghee adds a rich and creamy element to the flavor profile.
Stove Top Method: Preheat a cast iron skillet over medium-high heat for 5 minutes until hot. Place the sheermal on the skillet and cook for 2 to 3 minutes until you see puffed-up spots and the bottom turns light brown. Flip the flatbread and cook the other side for an additional 2 to 3 minutes until brown blisters appear. If necessary, flip it again to ensure it is fully cooked.
First combine the flour with ghee and rub it together. Add the yeast, warm milk and other ingredients later to make the dough. This will yield flatbreads that are a bit denser, flakier and firmer.
How to make a saffron glaze for sheermal?
There are three methods to choose from: (1) using an egg-saffron mixture as we did here, (2) cooking a flour paste (method under “recipe ingredients” above) and add saffron water, or (3) combining milk, saffron water, and sugar. Brush any of these mixtures on the rolled-out dough before baking.
More Sweet Bread Recipes
- Honey Wheat Rolls
- Blueberry Kuchen (yeast based German recipe)
- Chocolate Rolls (delicious bread rolls)
- Cranberry Orange Stollen (yeast based German recipe)
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Sheermal Bread Recipe
Ingredients
Dough
- 1½ cups warm milk 120°–130°F
- 2 teaspoons dry yeast fast acting, 1 package
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons rose water
- 1 teaspoon ground cardamom
- 3½ to 4 cups bread flour or all-purpose flour, see note for traditional variation
- ½ cup ghee
- ½ teaspoon saffron ground and dissolved in 1 tablespoon hot water
- 1 egg yolk
- 1 tablespoon almond slices pistachios or sesame seeds
Topping after baking
- Ghee
- Honey maple syrup, or add sugar to glaze
Equipment
- Stand Mixer
- Rolling Pin
Instructions
Prepare the Dough
- In the bowl of a stand mixer with a dough attachment, pour warm milk and sprinkle yeast and 1 teaspoon of sugar on top. Let it rest for 5 minutes until the yeast foams up.
- Add the remaining sugar, salt, rose water, ground cardamom, and 2½ cups of flour to the bowl. Stir the ingredients until a sticky mass is formed and let it rest for 15 minutes.
- With the mixer running at low speed, gradually add the remaining flour, 1 tablespoon at a time, until the dough reaches a soft and slightly sticky consistency.
- Add the ghee to the dough, 1 tablespoon at a time, until it is well incorporated. Optional: If you prefer, add a few drops of saffron water to the dough. I used saffron in the glaze.
- Knead the dough at medium-high speed for 6 to 8 minutes until it becomes soft, smooth, shiny, and elastic. Avoid using excessive flour during kneading.
- Properly kneaded dough should stretch without tearing. You can perform the window pane test to check its readiness.
- Transfer the dough to an oiled bowl, cover it, and let it rise in a warm place until it doubles in bulk, for about 1 hour (2 hours for active dry yeast).
Shaping the Bread
- Preheat the oven to 425°F (220°C).
- On a lightly oiled surface, gently deflate the dough and divide it into 8 equal pieces. Roll each piece into a smooth round ball, pulling the seams and tucking them underneath. Cover the dough balls with a kitchen towel or plastic wrap and let them rest for 20 minutes.
- Take a rolling pin and, using minimal flour for dusting, roll out each dough ball evenly into a 6 to 8-inch round disc, ensuring it is about ¼ inch thick.
- In a small bowl, combine the egg yolk with 1 to 2 teaspoons of saffron water. Brush the top of each sheermal bread with this saffron egg mixture.
- Using the back of a small metal teaspoon or a fork, create deep indentations all over the flatbreads. This step prevents them from puffing up during baking.
- At this point, you can choose to leave the sheermal plain or top it with sliced nuts or sprinkling sesame seeds.
Baking the Sheermal
- Carefully transfer the rolled-out sheermal flatbreads onto a parchment paper-lined baking sheet. Place them in the middle rack of the preheated oven. Tip: Use a pizza peel or flat plate to transfer.
- Bake the sheermal until the tops turn a beautiful golden brown, usually about 10 to 14 minutes.
- Remove the sheermal from the oven and brush the tops with ghee. For an added touch of sweetness, brush the breads with some honey.
- Repeat the entire process for the remaining dough balls, creating a total of 8 sheermal breads. Serve the breads freshly baked.
Notes
- Dry yeast: Use thermometer and check temperature recommendations on package. 110°F for active dry yeast and 125°F for rapid rise yeast.
- Create indentations: Pressing deep indentations on the surface of the sheermal using the back of a spoon or a fork prevents the bread from puffing up too much while baking, resulting in a flatter and more desirable texture.
- Traditional and healthier: Substitute about ⅓ to ½ of the bread flour with atta (durum whole wheat flour) or whole wheat flour. The ⅓ substitution may not alter the taste too much.
- Meal Prep: Once the dough has doubled in size, punch it down, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before using it.
- Storage: Wrap the breads in parchment paper or aluminum foil, then place in an airtight container or resealable bag. Store in the fridge for 2 to 3 days or in freezer for up to a couple of months.
- Reheating: Thaw in the fridge and reheat in oven, skillet or toaster oven. If the sheermal feels dry, lightly spray it with water before reheating and brush with oil to restore moisture.
- For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
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