A rich Mughlai flatbread made with milk, saffron, and ghee, baked in a tandoor. Slightly sweet and fragrant, traditionally served with nihari or korma in Lucknow.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dissolve saffron in warm milk. Activate yeast in lukewarm milk with sugar.
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2
Mix flour, salt, cardamom, and ghee. Add saffron milk and yeast mixture to form soft dough.
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3
Knead well and let rise for 1 hour.
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4
Roll into oval shapes, prick with a fork, and brush with saffron milk.
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5
Bake in a very hot oven (or tandoor) until golden and slightly puffed. Brush with ghee.
Did You Know?
The word sheermal comes from Persian: sheer (milk) and mal (rubbed), literally meaning rubbed with milk.
Chef's Notes
Equipment Tips
- oven/tandoor
- rolling pin
The Story Behind Sheermal
Sheermal came to India with Persian influences during the Mughal period and found its permanent home in Lucknow Awadhi cuisine.
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