🇮🇳 Indian Cuisine

Sheermal

Saffron Milk Flatbread

Prep Time 90 minutes
Servings 4
Difficulty hard
Calories 280 kcal

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.

Ingredients

Instructions

  1. 1 Dissolve saffron in warm milk. Activate yeast in lukewarm milk with sugar.
  2. 2 Mix flour, salt, cardamom, and ghee. Add saffron milk and yeast mixture to form soft dough.
  3. 3 Knead well and let rise for 1 hour.
  4. 4 Roll into oval shapes, prick with a fork, and brush with saffron milk.
  5. 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.