Sheermal

Sheermal

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

Flour 2 cups Flour
sugar 1/4 cup Sugar
salt 1/2 teaspoon Salt
baking powder 1/2 teaspoon Baking powder
Saffron 1/4 teaspoon Saffron , strands
ghee 1/4 cup Ghee
Yogurt 1/4 cup Yogurt
Milk 1/2 cup Milk , warm

Instructions

  1. 1 Dissolve saffron strands in 1/4 cup of warm milk and set aside.
  2. 2 In a large bowl, mix together the all-purpose flour, sugar, salt, and baking powder.
  3. 3 Add the ghee and yogurt to the flour mixture and mix until crumbly.
  4. 4 Gradually add the saffron-infused milk and knead to form a soft dough.
  5. 5 Cover the dough with a damp cloth and let it rest for 1 hour.
  6. 6 Preheat the oven to 350°F (175°C).
  7. 7 Divide the dough into small balls and roll each into a flat disc.
  8. 8 Place the discs on a baking sheet and brush with milk.
  9. 9 Bake in the preheated oven for 10-12 minutes or until golden brown.
  10. 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.