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
Paneer Kundan Kaliya
Subz e Noor
Makhane ka Raita
Mattar ki Kheer
Rawa Kalakand Barfi
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
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
- 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
- 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.