Sheermal or Shirmal (Persian: شیرمال), is a saffron-flavored traditional flatbread made in Iran,Pakistan, Lucknow region of India, probably from Persian influences.
It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked intandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with Lucknow Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari.
Recipe in English:
- Flour 480 gm/2 cups
- Milk 425 ml/1 3/4 cups
- Clarified butter (ghee) 240 gm/1 cup
- Flour to dust pan
- Saffron 1 gm/a pinch
- Salt to taste
- Sugar 10 gm/2 tsp
- Vetivier (kewda) 2 drops
- White butter for brushing
- Sieve flour with salt onto a kneading platter.
- Dissolve saffron in 25 ml milk. Keep aside.
- Heat the remaining milk and dissolve sugar in it.
- Cool and add vetivier.
- Make a well in the flour and pour in the milk and sugar mixture.
- Gradually mix flour and milk and knead to a soft dough.
- Cover with wet cloth and set aside for 10 minutes.
- Melt the clarified butter.
- Knead the dough again, adding small quantities of the butter till it is all used up.
- Divide the dough into 12 equal balls.
- Cover and keep aside for 10 minutes.
- Using a rolling pin roll out balls into 8 inch, round discs.
- Prick all over with a fork.
- Arrange on a greased baking tray and bake in a preheated oven at 350 ºF for 4 minutes.
- Bring out and bush with saffron.
- Bake again for 4 minutes.
Recipe in Urdu: