Sheermal Recipe: Baked and Stovetop Shirmal Roti

Sheermal, also known as Shirmal, is a mildly sweet, saffron-infused flatbread that boasts a soft, aromatic, and rich texture. Traditionally baked in a tandoor or on a griddle, Sheermal Bread is cherished in regions such as Lucknow, Hyderabad, Kashmir, and parts of Awadh. This delightful bread, rooted in Mughlai cuisine with Persian influences, is made with key ingredients including all-purpose flour, milk, sugar, saffron, and ghee. Typically enjoyed warm, it pairs beautifully with rich spiced gravies or can be savored on its own as a tea-time snack.

About Sheermal

Sheermal, or Shirmal, is a traditional leavened bread with Persian origins, forming an essential part of Awadhi cuisine. The name is derived from the Persian words ‘sheer’ (milk) and ‘malidan’ (to rub or knead), which translates to ‘milk-rubbed’ or ‘milk-kneaded.’

This saffron-flavored Sheermal is commonly prepared and enjoyed in regions like Kashmir and Lucknow. Infused with the delightful aromas of cardamom, kewra water, and desi ghee, it is often referred to as Sheermal Roti or Sheermal Naan.

Unlike everyday Indian breads such as Roti or chapati, crafting Sheermal requires considerable time and effort. Essentially, it is an enriched milk bread that demands patience during preparation.

There are two variations of the Sheermal Recipe: salty and sweet. The salty version has a subtle sweetness, which is the focus here, while the sweet version contains more sugar and can be topped with slivered nuts, raisins, or poppy seeds before baking.

Sheermal can be made with either leavened or unleavened dough. For leavening, yeast or baking soda/baking powder can be used. Although this recipe does not include any leavening agents, it still results in a rich and soft textured bread, thanks to the milk and ghee that contribute to its softness and flaky texture.

The dough for Sheermal, enriched with milk and melted ghee, must be kneaded patiently until it reaches a soft, fudge-like consistency, similar to Mawa (Khoya) or dried milk solids.

Sheermal Bread can be baked in an oven or cooked on a skillet (tawa). The baked version achieves a crispy, flaky texture akin to a delicate cookie, while the skillet version combines soft and crispy elements. Traditionally, it is prepared in a tandoor like Naan, but home ovens can be used at their highest temperatures of 230 to 280 degrees Celsius (450 to 535 degrees Fahrenheit) for similar results.

How to Make Sheermal

Make the Dough

1. In a mixing bowl, combine 2¼ cups of all-purpose flour (281 grams), ¼ teaspoon of salt, and ½ teaspoon of green cardamom powder. Set aside.
2. In a small saucepan, take 1 teaspoon of sugar.

Make Saffron Milk

1. Crush 25 to 30 saffron strands and mix them with 3 tablespoons of warm milk. Set aside.

Melt the Ghee

1. Melt 100 grams of ghee in a small frying pan and set aside. Ensure it’s not too hot.

Add Melted Ghee to the Dough

1. After the dough has rested, add 1 tablespoon of kewra water and 2 to 3 tablespoons of the warm melted ghee.
2. Press your fingers into the dough to create indents, mixing the ghee thoroughly.
3. Repeat the process of adding ghee in batches, kneading until fully incorporated.
4. Cover the dough again and let it rest for another 10 to 12 minutes.

Assemble & Roll

1. Divide the dough into 8 equal-sized balls.
2. Cover with a moist kitchen towel and let rest for 10 to 12 minutes.
3. Sprinkle flour on your work surface and on each dough ball. Roll each ball into a 6 to 7-inch circle, using flour as needed.
4. Prick the rolled dough with a fork to prevent puffing during cooking.

Make Sheermal Roti on Skillet/Pan

1. Heat a skillet or tawa on medium-low heat. Place the rolled dough on it.
2. Cover with a lid and allow the bottom to cook.
3. After 1½ to 2 minutes, check for golden blisters on the bottom, then flip gently.
4. Cook the second side until golden, pressing the edges with a spatula to ensure even cooking.
5. Remove from heat and brush with saffron milk and melted ghee.
6. Repeat the process for the remaining dough.

Bake Shirmal

1. Preheat your oven to 230 degrees Celsius (445 degrees Fahrenheit) for 20 minutes if you plan to bake the breads.
2. Place the rolled discs on a greased baking tray or one lined with parchment paper.
3. Bake for 12 to 15 minutes, or until the edges are golden.
4. Remove from the oven and transfer to a wire rack.
5. Brush with saffron milk and melted ghee.
6. Repeat the baking process if necessary.

Serving & Storage Suggestions

Sheermal Roti pairs wonderfully with beverages like Kahwa or Indian Chai and complements rich, creamy curries such as Malai Kofta, Shahi Paneer, and Paneer Butter Masala. For storage, wrap leftovers in a cotton napkin and place them in an airtight container in the refrigerator. To restore softness, gently warm the bread on a skillet or in the oven before serving.

Expert Tips

1. Kneading: Incorporating melted ghee into the dough requires patience. Add it gradually and knead until fully absorbed.
2. Use of Ghee: Ensure your ghee is fresh for the best flavor.
3. Texture of Dough: The dough should have a soft, fudge-like texture.
4. Sweet Bread: For a sweeter version, increase the sugar and add toppings before baking.
5. Baking: Adjust baking times and temperatures according to your oven’s capabilities.

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