Sheermal
Veg
Saffron-milk flatbread — leavened dough enriched with milk and ghee, brushed with saffron water and baked in a tandoor until golden and fragrant. The classic Awadhi bread served with kebabs.
Cuisines
Hyderabadi
Awadhi
Kashmiri
Mughlai
Delhi
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 20 min
Cook: 12 min
Total: 32 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1/4 cup | sugar |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | baking powder |
| 1/4 teaspoon | saffron strands |
| 1/4 cup | warm milk |
| 1/4 cup | ghee |
| 1/4 cup | yogurt |
| 1/2 cup | milk |
Instructions
- 1 Dissolve saffron strands in 1/4 cup of warm milk and set aside.
- 2 In a large bowl, mix together the all-purpose flour, sugar, salt, and baking powder.
- 3 Add the ghee and yogurt to the flour mixture and mix until crumbly.
- 4 Gradually add the saffron-infused milk and knead to form a soft dough.
- 5 Cover the dough with a damp cloth and let it rest for 1 hour.
- 6 Preheat the oven to 350°F (175°C).
- 7 Divide the dough into small balls and roll each into a flat disc.
- 8 Place the discs on a baking sheet and brush with milk.
- 9 Bake in the preheated oven for 10-12 minutes or until golden brown.
- 10 Remove from the oven and brush with melted ghee before serving.
Tips
For a richer flavor, you can add a few drops of rose water to the dough.