📝 About This Recipe
Originating from the royal kitchens of Awadh and Hyderabad, Sheermal is a mildly sweet, saffron-infused naan that defines culinary elegance. This traditional leavened flatbread is enriched with pure ghee and milk, resulting in a distinctively soft, biscuit-like texture and a glowing golden hue. It is the quintessential accompaniment to rich stews, offering a delicate floral aroma and a melt-in-your-mouth experience that is truly regal.
🥗 Ingredients
The Saffron Bloom
- 1/2 teaspoon Saffron Strands (high quality, slightly crushed)
- 1/4 cup Warm Milk (full fat, around 110°F)
- 1 teaspoon Kewra Water (screw pine essence for authentic aroma)
The Dough
- 3 cups All-Purpose Flour (Maida) (sifted)
- 1 teaspoon Instant Yeast
- 1/4 cup Powdered Sugar (adjust for desired sweetness)
- 1/2 teaspoon Salt
- 1/2 cup Desi Ghee (melted and cooled)
- 2 tablespoons Milk Powder (for extra richness)
- 1/2 cup Warm Milk (added gradually as needed)
- 1 Egg (at room temperature, lightly beaten (optional for softness))
The Finish
- 2 tablespoons Ghee (for brushing after baking)
- 1 tablespoon Slivered Almonds (optional garnish)
👨🍳 Instructions
-
1
In a small bowl, combine the crushed saffron strands with 1/4 cup of warm milk and kewra water. Set aside for at least 20 minutes to allow the color and aroma to intensify.
-
2
In a large mixing bowl, whisk together the sifted all-purpose flour, instant yeast, powdered sugar, milk powder, and salt until well combined.
-
3
Create a well in the center of the dry ingredients and pour in the melted ghee and the beaten egg. Use your fingers to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
-
4
Add the saffron-infused milk to the bowl. Gradually add the remaining warm milk, a little at a time, mixing until a soft, slightly sticky dough forms.
-
5
Transfer the dough to a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
-
6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
-
7
Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven to heat up; otherwise, use a heavy baking sheet.
-
8
Gently punch down the risen dough to release the air. Divide it into 6 equal-sized balls and let them rest, covered, for another 10 minutes.
-
9
Take one dough ball and roll it out into a circle about 6-7 inches in diameter and 1/4 inch thick. Sheermal is typically thicker than a standard naan.
-
10
Use a fork or a traditional 'pricker' to prick the entire surface of the rolled dough. This prevents it from puffing up like a pita and gives it the characteristic texture.
-
11
Brush the top generously with more saffron milk. Place the dough onto the hot baking sheet or pizza stone.
-
12
Bake for 8-12 minutes. The Sheermal is done when it turns a beautiful golden orange and the bottom is lightly browned.
-
13
Remove from the oven and immediately brush with a generous amount of ghee while hot. This keeps the bread soft and adds a brilliant shine.
-
14
Repeat with the remaining dough balls. Stack the finished breads and keep them wrapped in a clean cloth to maintain softness until serving.
💡 Chef's Tips
For the most authentic flavor, do not skip the Kewra water as it provides the signature 'Mughlai' aroma. If you don't use eggs, add an extra 2 tablespoons of yogurt to the dough to maintain the soft, velvety crumb. Ensure your milk is warm but not hot; milk over 120°F will kill the yeast and prevent the dough from rising. Pricking the dough thoroughly is crucial—it ensures the bread stays flat and develops its unique biscuit-meets-bread texture. To get a deeper orange color, you can add a tiny pinch of edible orange food color to the saffron milk used for brushing.
🍽️ Serving Suggestions
Serve hot alongside a rich Mutton Rogan Josh or Nihari for a classic royal pairing. Pairs beautifully with Galouti Kebabs and a side of mint chutney for a sophisticated appetizer. Enjoy it as a breakfast item with a warm cup of Masala Chai or Kashmiri Kahwa. Use it to scoop up creamy Shahi Paneer or a decadent Dal Makhani. For a dessert-like treat, serve it warm with a drizzle of honey or a dollop of clotted cream (Malai).