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 taste and authentic flavor.
Sheermal, A Subtly Sweet Rich Bread
Sheermal is a tasty 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 โsheerโ means milk and โmalโ 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 rich in taste.
There are some differences in the sheermal preparation in modern day Iran and the Indian subcontinent. Both recipes use similar 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 approach ensures optimal rise, richness, texture, and a delightful softness.
Several Indian and Pakistani recipes start with combining ghee with flour before making the dough. 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.ย 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 that this was not the best for long term shelf life and somehow the method didnโt 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.ย
Ingredients Notes
- 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:ย I prefer this for itsย higher protein content, resulting in better gluten development and fluffy texture. Check โvariationsโ 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, ยฝ cup water and ยฝ 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 with measurements 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.
My Top Tips
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:ย 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.
What to eat with sheermal?
- Plain: Enjoy it plain with masala chai. You can make the sheermal a bit sweeter if you prefer.
- Breakfast or Brunch: Serve it with butter, jam, eggs and tea.
- With Savory Dishes: It goes well with savory dishes too (don't make the sheermal too sweet). Try it with joojeh kabobs, ground meat kebabs, korma, or nihari.
- With Chutneys and Dips: Try it with mango chutney.
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 flatbreads in aluminum foil and warm them in the oven at 325ยฐF 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 โingredients (optional baking soda)โ. Use sugar or maple syrup instead of honey.
- Dairy-free:ย Use non-dairy milk and butter alternatives.
- Egg-free: Omit the egg yolk. Use flour paste to brush the top.
- Gluten-free:ย Use a gluten-free flour blend suitable for your dietary needs.
- Traditional and healthier: Substitute about โ to ยฝ of the bread flour with atta (durum whole wheat flour) or whole wheat flour. The โ substitution may not alter the taste too much.
More Flatbread Recipes
- Barbari Bread (Persian flatbread)
- Paratha (Indian flatbread)
- Keema Naan (Flatbread stuffed with ground meat)
- Whole Wheat Naan
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Sheermal Bread Recipe
Ingredients
Dough
- 1ยฝ cups warm milk 120ยฐโ130ยฐF
- 2 teaspoons dry yeast fast acting, 1 package
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons rose water
- 1 teaspoon ground cardamom
- 3ยฝ to 4 cups bread flour or all-purpose flour, see note for traditional variation
- ยฝ cup ghee
- ยฝ 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
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 2ยฝ 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 aboutย 1 hourย (2 hours for active dry yeast).
Shaping the Bread
- Preheat the oven to 425ยฐF (220ยฐC).
- 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 ยผ 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:ย 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, making a total of 8 sheermal breads. Serve the breads freshly baked.
Notes
- Dry yeast:ย Useย thermometerย and check temperatureย recommendations on package. 110ยฐF for active dry yeast and 125ยฐF for rapid rise yeast.
- Make indentations:ย 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 โ to ยฝ of the bread flour with atta (durum whole wheat flour) or whole wheat flour. The โ substitution may not alter the taste too much.
- Meal Prep:ย 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:ย 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:ย 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.
Nutrition
Recipe Questions Answered
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 โingredients - optional baking sodaโ 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.
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