Sheermal is a saffron-flavored traditional flatbread, from Awadhi Cuisine . It is one of the Nawabi breads served with mostly meat delicacies in Lucknow and Hyderabad . The bread is also popular in Kashmir.
Mildly sweet , Sheermal is also made in Pakistan and Iran . The bread is influenced by the Persian Cuisine and is very rich .
Sheermal is one bread which I had been wanting to make since long . After referring to a few recipes I realised that the bread which is made of all purpose flour requires an egg . Advance search got me a eggless recipe with baking powder , though most recipes used yeast to leaven the bread . I followed this recipe and was quite happy with the results .
The bread is flavored with saffron and a hint of cardamom , milk is used to bind the dough , which makes it really rich . Originally the bread was made like a roti on stove top , but lot of variations have come up and now it is also made like a naan and baked in a tandoor or oven .
While on my trip to Lucknow , I wanted to eat this bread but what I observed was that most of the vendors selling it were selling it with some meat curry . Also we were short of time to look for vegetarian options , so just gave up , Finally I made the Sheermal and served it for the theme Flatbreads and More with some authentic Awadhi dishes which we really enjoyed .
Here is the Awadhi menu
Masoor Mussalman
Paneer Kundan Kaliya
Subz e Noor
Galauti Kebab
Makhane ka Raita
Mattar ki Kheer
Rawa Kalakand Barfi
Chaawal
Sheermal
Ingredients
11/2 cups all purpose flour
1 tsp sugar
1 tsp baking powder
1/2 tsp cardamom powder
2-3 saffron strands
Salt to taste
Milk to bind
Ghee to cook
Method
Take a mixing bowl with flour , saffron , cardamom sugar , baking powder and salt .
Mix well .
Gradually add milk and bind a dough similar to that of roti .
Cover and let the dough rest for at leat 30 minutes . The dough will rise .
Knead the dough again and divide them into three balls .
Roll them into a 2 cm thickness and heat a griddle .
Cook in both sides on medium flame till the bread is well toasted .
Finish by applying a generous layer of ghee .
Serve with Awadhi Sultani Daal or Awadhi Paneer Kundan Kaliyan.
Here are some popular Awadhi dishes you can enjoy with Sheermal
Sheermal
Ingredients
- 11/2 cups all purpose flour
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- 2-3 saffron strands
- Salt to taste
- Milk to bind
- Ghee to cook
Instructions
- Take a mixing bowl with flour , saffron , cardamom sugar , baking powder and salt .
- Mix well .
- Gradually add milk and bind a dough similar to that of roti .
- Cover and let the dough rest for at leat 30 minutes . The dough will rise .
- Knead the dough again and divide them into three balls .
- Roll them into a 2 cm thickness and heat a griddle .
- Cook in both sides on medium flame till the bread is well toasted .
- Finish by applying a generous layer of ghee .
- Serve with Awadhi Sultani Daal or Awadhi Paneer Kundan Kaliya.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Looking at that thali itself my stomach is full. What a lovely array of Awadhi dishes, who can resist to this delightful dishes. Sheermal looks absolutely prefect to indulge with anything, my favourite flatbread, Just love it.
OMG! such a mouth watering spread. Each one is a gem by itself. Such a rich flatbread as well. I cannot stop drooling over the thali.
Each thali is better than the previous one. What variety and spread!! Such an inviting thali…especially the barfi is calling out to me. The Shermal is on my to do list for a while now…will get to it asap!!
Same pinch Vaishali. Even I made Sheerma but a slightly different version. Your version looks awesome and that thali is to die for. I could finish that whole platter now.
I too wanted to make this with S. But I was not sure how it will turn out with whole wheat. Moreover, no use if not cooked in traditional bread. Such things should be authentic so dropped it. Love this served with this awadhi items.
Oh my I have no words Vaishali..you have made us all speechless with your daily thalis with each alphabet. I know you completed your cooking way ahead but still with such elaborate thalis, is unbelievable!..simply too good..everything on the thali rocks and I have been wanting to make Galauti Kebab for so long..now rest of the dishes have gone on the bookmark!
Vaishali this thali is even more tempting. Actually, I don’t know which one is better than the other. Each one is as tempting as the rest. You have put in so much efforts in making each one, kudos! this is a royal treat…I love everything on the plate.
Very flavorful and love the richness of this bread which goes well with any gravy.
Another lip smacking thali from you Vaishali. Hats off to you. I ‘ve made sheermal and loved it. Turns out so soft and goes great with thick gravy curries.
Another beautiful bread from you and phew that thali is simply amazing.
Vaishali, just to pull up one flatbread, I had so much of trouble and here you are offering us thaali after thaali. You truly are an inspiration and your passion just comes out through your work. We loved sheermal when I made it sometime back. Lovely recipe.
This is one such bread that my daughter keeps on pestering me to make again after tasting it once. What to say of your Awadhi spread Vaishalli…..Awesome as ever 🙂
I baked sheermal years ago in a baking group and my kids loved the flavor. Now more than the sheermal, the other dishes in this platter look so nice and the names of each dish has a royal touch to it!!