Sheermal/Eggless Sheermal Recipe

how to make sheermal

Sheermal or shirmal is a saffron flavoured traditional flatbread originally from Iran . Sheermal is a rich and delicious flatbread made with  basic ingredients like flour ghee,sugar milk and later brushed with saffron ,It is quiet popular In Kashmir, Lucknow , and northern parts of India and equally popular in Pakistan too. 
These rich a and flavoursome flatbread /sheermal pairs well with any non veg curries like nihari, korma or any moghlai gravies .I have served it with spicy chicken korma the combo was just amazing. 



This version of sheermal requires no egg ,the milkpowder makes the sheermal fluffy and soft. Sheermal can be enjoyed with tea as well ,The rich flavours from milk saffron a hint of sugar makes it so irrestible Adding nuts is another version of Shahi Sheermal which is become quiet popular these days  will share that too in coming days. shermal can be made on tava/griddle too just as you make naans.

easy sheermal without eggs


Ingredients
3 cups maida/all purpose flour
2tbsp milk powder
1 1/2 tsp yeast (instant) 
3 tbsp ghee 
1/2 cup milk
salt to taste
4 tbsp powdered sugar 
1 tsp sugar
3/4 cup water  
10-12 strands of saffron/kesar
2 tbsp rose water (optional)you can use regular water or milk
1 tbsp warm melted ghee/butter for final brushing



eggless sheermal


Method

  • In a bowl take 3/4 cup lukewarm water ,add 1tsp sugar and yeast and keep aside for 10 minutes.
  • Mix rose water and kesar/saffron and keep aside you can use warm milk too .
  • Sift flour, milk powder and salt together .
  • In a bowl take flour,yeast add salt and milk knead . 
  • Add ghee and mix to form a smooth dough.
  • Cover with cling foil and let the dough double in volume,it will take about 1 1/2 to 2 hours.
  • Once it doubles knock down the dough ,knead for 3 to 4 minutes and keep it aside for 10 to 15 minutes.
  • Divide into 6 to 7 balls depending on size you want the sheermal to be.
  • Flatten the dough and roll it like a chapati/roti.
  • Prick holes with fork .


  • Brush saffron over the rolled sheermal
  • Preheat the oven at 180 degree for 10 minutes
  • Line a baking tray and line it with parchment/foil.
  • Place the sheermal on the prepared tray. 
  • Bake for 15 to 18 minutes.
  • As you take it out of the oven brush some ghee/melted butter and keep it wrapped in aluminium foil.
  • You can brush saffron soaked milk too. 
  • Serve with tea/cofee or any gravies of your choice.



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3 comments:

  1. A very interesting flatbread. As everything you cook, they look delicious and looks like they have a light texture and of course, wonderful flavors.

    ReplyDelete
  2. I have always admired sheermal for its colour..soft ones!!

    ReplyDelete
  3. I love sheermal. Had it only once in Kanpur <3 Thanks for the recipe.

    ReplyDelete