Authentic Sheermal Recipe: A Traditional Persian Sweet Bread

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/4 cup yogurt
  • 2 tablespoons ghee (clarified butter)
  • 1 egg, beaten
  • 1 tablespoon kewra water (screw pine water)
  • Saffron strands, soaked in 2 tablespoons warm milk
  • 2 tablespoons melted butter for brushing

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, sugar, salt, and baking powder.
  2. Make a well in the center of the dry ingredients. Add the milk, yogurt, ghee, beaten egg, and kewra water into the well.
  3. Mix all the ingredients together to form a smooth and soft dough. If the dough is too sticky, add a little more flour. If it's too dry, add a bit more milk.
  4. Cover the dough with a damp cloth and let it rest for 2 hours.
  5. Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper.
  6. Divide the dough into equal-sized balls. Roll out each ball into a circle of about 1/4 inch thickness using a rolling pin.
  7. Brush the top of each rolled dough with the saffron-infused milk.
  8. Place the rolled dough onto the lined baking tray and bake in the preheated oven for 10-15 minutes or until the sheermal is golden brown.
  9. Remove from the oven and immediately brush with melted butter.
  10. Allow to cool slightly before serving. Enjoy your sheermal with a cup of tea or as an accompaniment to a savory dish.

Tools for making

  • Mixing Bowl - A large bowl to combine the dry and wet ingredients.
  • Rolling Pin - A utensil used to roll out the dough into thin circles.
  • Baking Tray - A flat tray used to place the rolled sheermal dough for baking.
  • Parchment Paper - Used to line the baking tray and prevent sticking.
  • Damp Cloth - To cover the dough and keep it moist during resting.
  • Brush - Used to brush the saffron-infused milk and melted butter onto the sheermal.

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier version.
  • Add ground cardamom or saffron strands directly into the dough for a more flavorful sheermal.
  • Try using almond or coconut milk instead of regular milk for a dairy-free option.
  • Add a tablespoon of rose water or orange blossom water for a fragrant twist.
  • For a savory variation, sprinkle nigella seeds or sesame seeds on top of the sheermal before baking.
  • Experiment with different toppings such as chopped nuts, raisins, or dried cranberries.
  • For a meaty twist, stuff the sheermal with minced meat or spiced vegetables before baking.
  • Make it vegan by replacing the egg with a flaxseed or chia seed egg substitute.
  • Add a tablespoon of honey or maple syrup for a touch of sweetness.

Recipe overview

Experience the rich flavors of traditional Indian cuisine with this homemade Sheermal recipe. Sheermal, a sweet, saffron-flavored flatbread, is a staple in many parts of India, particularly in Lucknow. Made with all-purpose flour, milk, ghee, and flavored with kewra water and saffron, this flatbread is slightly sweet and incredibly rich. In this recipe, we will guide you through the process of making your own Sheermal at home in a few simple steps. Preparation involves creating a smooth, soft dough that is allowed to rest before being rolled out and brushed with saffron-infused milk. The flatbreads are then baked until golden brown and finished with a brush of melted butter. Although traditionally served with tea or as an accompaniment to a savory dish, Sheermal can be enjoyed any time you're craving a slightly sweet, soft, and flavorful bread. Whether you're new to Indian cuisine or a seasoned pro, this recipe is sure to be a delightful addition to your culinary repertoire. So gather your ingredients, heat up your oven, and embark on this flavorful journey of making Sheermal at home.

Common questions

  1. Can I substitute whole wheat flour for all-purpose flour in this recipe? Yes, you can use whole wheat flour instead of all-purpose flour, but keep in mind that the texture and flavor of the sheermal may be slightly different.
  2. Can I use vegetable oil instead of ghee? Yes, you can substitute vegetable oil for ghee if you prefer. However, using ghee adds a rich, buttery flavor to the sheermal.
  3. Can I omit the egg in this recipe? Yes, you can omit the egg from the recipe. The sheermal will still turn out delicious, but it may be slightly less fluffy.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it. Just make sure to bring the dough to room temperature before rolling and baking.
  5. Can I freeze the sheermal? Yes, you can freeze the sheermal. Allow them to cool completely, then place them in an airtight container or freezer bag. When ready to eat, thaw them at room temperature and reheat in a preheated oven or toaster oven.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough into thin circles.
  • Baking Tray - A flat tray used for baking the sheermal in the oven.
  • Parchment Paper - Placed on the baking tray to prevent the sheermal from sticking and for easy cleanup.
  • Pastry Brush - Used to brush the saffron-infused milk and melted butter onto the sheermal.
  • Damp Cloth - Placed over the dough to keep it moist while it rests.

Origin stories

Sheermal, a delicately flavored flatbread, has a rich history embedded in the culinary world of the Indian subcontinent. The recipe for this bread is believed to have traveled from Persia to the Indian heartland during the Mughal era, and since then, it has been a beloved part of Awadhi cuisine, particularly in Lucknow and Hyderabad. Traditionally baked in a tandoor, sheermal gets its distinct sweet taste from the addition of milk, sugar, and ghee. The bread is often flavored with saffron, imparting a beautiful yellow hue to the dough, a testament to the luxuriousness that Mughal cuisine is renowned for. The bread is usually served with rich, spicy meat dishes, contrasting the robust flavors with its subtle sweetness. On special occasions, it is also served with tea, making every sip a royal experience. The charm of sheermal lies in its simplicity and the intricate flavors that unfurl with every bite, making it a timeless classic in the world of Indian breads.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.