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Sheermal is a mildly sweet flatbread. It is made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti, though current chefs make it more like a naan as well. When you are making as a naan, the warm water is replaced with warm milk sweetened with sugar, saffron. So the final bread tastes sweet with saffron flavours highlighted a lot.
Though I had another flatbread from Yemen called the Saluf or the Salouf, I had to stick to Sheermal or Shirmal for the fact that I had to make six Indian Sweets and this one fitted the bill well. Also, this has been on my list for a while and I was only too glad I could finally make it. I referred quite a few sites for the recipe and finally checked out the recipe from this video.
Sheermal is my pick for S in my A to Z International Flatbreads. If you are interested to know what’s S for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
Step By Step Pictures for making Sheermal
Sheermal ~ Awadhi Flatbread
Ingredients Needed
2 cups All Purpose Flour
1 tsp Instant Dry Yeast
3/ 4 cup Milk
1 /4 cup Ghee
1/ 4 cup Sugar
3 /4 tsp Salt
Few Strands Saffron
For the Sheermal Dough
Soak the saffron in warm milk. Save a little for brushing later.
In the mixing bowl, take the flour, salt, sugar, and ghee. Mix well.
Slowly add warm milk and knead to a soft dough.
Cover and let it rest for until it doubles.
To shape and bake the Sheermal/Shirmal –
Preheat the oven to 200C
Once the dough has doubled in volume, punch it down gently and then divide it into 4 equal balls.
Working with one ball, flatten it evenly to about 6 to 8 inches circle. Place the shaped dough on a parchment lined baking tray. Repeat the same with the rest of the dough pieces.
Using a fork, make prick marks evenly all over the dough.
Using a pastry brush, evenly brush the saffron milk all over the shaped dough. Make sure you brush the saffron milk liberally over the shaped flatbread.
Bake in the preheated oven for 15 to 20 minutes or until the Sheermal is golden brown in color. Do not overcook the bread. Keep an eye from about 12 minutes as the cooking time varies from oven to oven.
You can easily cook this on the stovetop as well. Repeat the same process.
Serve hot.
- 2cups All purpose flour
- 1tsp Instant Dry Yeast
- 3/ 4cup Milk
- 1 /4cup Ghee
- 1/ 4cup Sugar
- 3 /4tsp Salt
- Few Strands Saffron
-
Soak the saffron in warm milk. Save a little for brushing later.
-
In the mixing bowl, take the flour, salt, sugar, and ghee. Mix well.
-
Slowly add warm milk and knead to a soft dough.
-
Cover and let it rest for until it doubles.
-
Preheat the oven to 200C
-
Once the dough has doubled in volume, punch it down gently and then divide it into 4 equal balls.
-
Working with one ball, flatten it evenly to about 6 to 8 inches circle. Place the shaped dough on a parchment lined baking tray. Repeat the same with the rest of the dough pieces.
-
Using a fork, make prick marks evenly all over the dough.
-
Using a pastry brush, evenly brush the saffron milk all over the shaped dough. Make sure you brush the saffron milk liberally over the shaped flatbread.
-
Bake in the preheated oven for 15 to 20 minutes or until the Sheermal is golden brown in color. Do not overcook the bread. Keep an eye from about 12 minutes as the cooking time varies from oven to oven.
-
You can easily cook this on the stovetop as well. Repeat the same process.
-
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Posted in: Indian Cook
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