• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Breads

    November 4, 2020

    Sheermal Recipe

    Jump to Recipe Print Recipe

    The royal Awadhi sheermal flavored generously with saffron and served piping hot is something I’ve meant to make for a while now. And a post about sheermal demands a homage to Jiggs Kalra.

    Born Jaspal Inder Singh Kalra, he was the gastronome who put Indian cuisine on the international map. Given the moniker the ‘czar of Indian cuisine,’ he vehemently denied being a cook. 

    He simply lived for epicurean pleasures and warm-hearted khatirdari or what the world calls hospitality. His profound dedication to Indian cuisine inducted him into the International Food & Beverage Gourmet Hall of Fame. The first Asian to have the honor. 

    It was through his landmark cookbook Prashad: Cooking with Indian Masters, written long before gourmet writing erupted, that he acquainted the depth and breadth of Indian cuisine to every kitchen.

    Meticulously researched with the help of some of the finest chefs in the nation, people use Prashad as an elementary course in Indian cooking. For me, it has been a bible for over one and a half decades.

    The sheermal I made at home is an ode to the legacy Jiggs left behind. However, I will humbly accept that what I cooked was a compromise. I did reduce the amount of ghee he suggested!

    But I get ahead of myself. For those who are new to Awadhi cuisine enjoyed by the nawabs, here’s a quick history about sheermal. 

    Sheermal Recipe | How to make Sheermal

    What is sheermal?

    Sheermal is a flatbread with a tinge of sweetness. It is so flaky, fluffy, and crisp that you can’t help go for second and third helpings.

    The moniker takes its origins in ancient Farsi-Urdu. ‘Sheer’ means milk, and ‘mal’ means to rub. The second half of the name denotes the gentle coating of milk-soaked with saffron that’s brushed on top. 

    The milk bread was introduced to India centuries ago by the Persians. Over the years, it seeped into Awadhi states that were ruled by the Mughals and who revered culinary art.

    Sheermal Recipe | How to make Sheermal

    The historical recipe has varied over time, given rise to a common misconception that sheermal is same as Bakarkhani. The two are different. Bakarkhani is a Hyderabadi flatbread, far richer and made with more ingredients.

    Sheermal contains no more than flour, salt, milk, and ghee and you’ll find it commonly sold in the outdoor bazaars of Lucknow, the city of Nawabs.

    How to make Sheermal?

    Sheermal is a labor of love. It doesn’t take technique, but it does ask for quality ingredients and copious amounts of ghee (clarified butter). It also demands a bit of patience, which is the most challenging part because the entire home is fragrant with saffron for the duration. 

    Ingredients for making Sheermal Recipe | How to make Sheermal

    Start by mixing a few strands of saffron in milk and set it aside for a good while. It is essential to wait till the hue of the milk transforms into yellow-gold. 

    I can honestly say that I saw the beauty and flavor profile saffron brings to food for the first time because I let the milk sit. My photos barely do justice to the real thing. 

    In another bowl, mix warm milk with sugar and set it aside too. In a third bowl, sift all-purpose flour and salt. Stir in the milk dissolved with sugar and melted ghee next. 

    Dough for Sheermal Recipe | How to make Sheermal

    By now, the saffron-infused milk would have turned a deep yellow-golden. Stir a couple teaspoons of that in the mixture too. Don’t use the whole milk + saffron mix. You’ll need it later on. 

    Knead till you have a soft, smooth, and elastic dough. Cover it and keep it aside for 10-15 minutes. When the dough is rested, divide it equally into 8 balls. Cover and set aside again. 

    Sheermal Recipe | How to make Sheermal

    Quick note

    Some sheermal recipes make use of a leavening agent like yeast or baking soda. I did not add any, yet the flatbread was pillowy soft with just a hint of crisp. 

    Baking the sheermal

    Working with one dough ball at a time, roll them into 4 ½ to 5-inch discs. Use a fork to prick the entire surface. The perforations allow for more even heating when you bake the sheermal. 

    Sheermal Recipe | How to make Sheermal

    On a tray lined with parchment, place the discs and bake for five minutes. Take them out and then brush the top liberally with the saffron-infused milk. Bake again till you have a golden hue touched with shades of brown. 

    Sheermal Recipe | How to make Sheermal

    Serving the sheermal

    Sheermal should be served immediately. As soon as it is out of the oven, smear it with ghee and dig in. Traditionally, the flatbread is enjoyed unabashedly with nihari – a spicy mutton soup.  

    You can pair it with any rich curry or even kebabs but I would recommend it as a tea snack, which is how I served it – with cups of sweet kahwa. The Kashmiri tea accompanied the sheermal flawlessly. 

    Sheermal Recipe | How to make Sheermal

    You can savor the taste of ghee and saffron in every bite. The bread is gorgeously flaky and decadent. It's soft yet crisp with just a tinge of sweetness.

    I advise cooking it for an intimate Diwali get together or truly any festivities. Serve this rich bread as a snack or as part of the meal.  

    You can halve the recipe or double it easily, depending upon how many sheermal you want. Going by the speed with which these were eaten in my house, a double batch would be a great idea! 

    Sheermal Recipe | How to make Sheermal
    Sheermal Recipe | How to make Sheermal
    Print Recipe

    Sheermal Recipe

    Sheermal - Flaky, crisp, and very delicious, this rich, saffron and ghee- soaked flatbread is gorgeous for any festive table!
    Prep Time45 mins
    Cook Time15 mins
    Course: Side Dish
    Cuisine: Indian
    Keyword: sheermal, flatbread with saffron
    Servings: 8 Breads
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1 1/4 cup ( 250 ml) Warm milk
    • 2 tsp Sugar
    • 1 tsp Saffron
    • 2 1/2 cups ( 300 gms) All-purpose flour
    • 1 tsp Salt
    • 1/2 cup ( 115 gms) Ghee, melted

    Topping

    • 1-2 tsp Ghee

    Instructions

    • Take out 1/4 cup of milk and dissolve saffron in it. Set aside.
    • Dissolve sugar in the rest of the 1 cup of milk.
    • In a large bowl, combine flour and salt.
    • Make a well in the center and pour in the milk sugar mixture, 2 teaspoons of saffron milk, and melted ghee.
    • Start mixing gradually. Knead to make a soft dough.
    • Cover with a damp kitchen towel and set aside for 10-15 minutes.
    • Divide the dough into 8 equal-sized portions. Shape them into balls.
    • Cover with a damp kitchen towel for 10-15 minutes.
    • Preheat the oven to 180C. Grease a baking tray or line with parchment paper.
    • Working with one ball at a time, roll it out into a disc, about 4.5"-5" in diameter. These should not be rolled out thin.
    • Prick the entire surfavce with a fork.
    • Place carefully on the prepared tray and bake for 5 minutes. Take the tray out, brush the flatbreads with saffron-infused milk. Immediately return to the oven for another 6-7 minutes or until the breads are golden and done.
    • Smear with ghee as soon as you take them out of the oven and serve warm. Enjoy!

    Notes

    This recipe has been adapted from Mr. Jiggs Kalra's famous cookbook Prashad.
    Sheermal Recipe | How to make Sheermal
    « Moments of Joy - October
    Chai Spiced Chocolate Truffle »

    Reader Interactions

    Comments

    1. Varun Sharma says

      November 06, 2020 at 3:36 pm

      Sheermal is sweet and tasty, i like this recipe.

      Reply
    2. Albertina says

      November 17, 2020 at 12:51 pm

      This looks amazing and so simple to make. Also, your pictures are amazing, I feel like I could eat this straight from my screen. Thanks for sharing.

      Reply
      • Natasha Minocha says

        November 17, 2020 at 1:06 pm

        Thanks so much for your wonderful comment! 🙂

        Reply
    3. Aman says

      April 17, 2021 at 6:35 pm

      The blog is really good. Thanks for sharing it.

      Reply
      • Natasha Minocha says

        April 21, 2021 at 11:32 am

        Thanks so much!????

        Reply
    4. Ashwin says

      September 02, 2021 at 10:42 pm

      Hi, this looks like an awesome recipe. I am keen in trying it. Would you think I can use Whole wheat flour instead of plain flour?

      Reply
      • Natasha Minocha says

        September 08, 2021 at 10:20 am

        Thanks so much, Ashwin. I hope you try this and enjoy it as much as we do. 🙂
        I'm not sure if with wholewheat flour you'll be able to get the same melt in your mouth texture. But please do try and let me know! I'd love to hear from you.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Strawberry Lemon Bundt Cake
      Strawberry Lemon Bundt Cake
    • Carrot Cake Cookies with Cream Cheese Frosting
      Carrot Cake Cookies with Cream Cheese Frosting
    • Simple Chocolate Hot Cross Buns
      Simple Chocolate Hot Cross Buns
    • Easy Roasted Carrots In The Oven
      Easy Roasted Carrots In The Oven
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS