| Prep: 15 mins | Cook: 22 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 3g | 42g |
| sugars | fibre | protein | salt |
| 6g | 4g | 7g | 0.22g |
About Gluten-Free Shirmal
Introducing the richly savoury, Gluten-Free Shirmal, an exquisite offering that needs no introduction to those familiar with Persian cuisine. But even if you’re discovering it for the first time, the subtly sweet, intricate flavours locked in this circular flatbread will surprise you. Studded with poppy and sesame seeds and baked to a light golden hue, the Gluten-Free Shirmal is a taste performer that often steals the show at feasts and small gatherings alike. Plus, it’s gluten-free, ensuring it has a place at the table for almost everyone.
Bridging Gaps with Gluten-Free Shirmal
This bread masterfully blends the quintessentially aromatic flavours of traditional Persian bread with modern dietary preferences to create a truly accommodating gastronomic delight. Even its ingredients — from the foundational gluten-free all-purpose flour (source) to the mix-ins like poppy and sesame seeds, xanthan gum for consistency, and warmed milk, offering a rich, moist base — have been carefully chosen and balanced to ensure this bread remains a rich, tender and flavour packed with every slice.
A Versatile Palette Pleaser
The Gluten-Free Shirmal is similar to other Persian bread varieties like the Taftoon and Lavash, but what truly sets it apart is its native sweetness (source), countered by the savouriness of the seeds that speckle its surface. Its versatility makes it an excellent accompaniment for spicy dishes, curries, and grilled meats. And if you have a sweet tooth, relish it with a smear of honey or jam. The Gluten-Free Shirmal, with its golden top and specks of seeds, is not only a feast for the palate but also a sight for the eyes.
To sum it up, the Gluten-Free Shirmal is not merely a bread – it is a culinary experience that fuses ancient tradition with contemporary health-conscious trends. Give it a try, and expect an enchanting burst of flavours that will transport you to warm, aromatic Persian kitchens.
What You’ll Need
- 2 1/4 cups gluten-free all-purpose flour
- 1 cup warmed milk (Dairy-free substitutes can also work)
- 1 tablespoon instant yeast
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- 3 large eggs
- 1/3 cup vegetable oil
- 2 tablespoons unsalted melted butter (Dairy-free substitutes can also work)
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
Method
Step One
Start by gathering all your ingredients. You will need gluten-free all-purpose flour, warmed milk or a dairy-free substitute, instant yeast, sugar, salt, xanthan gum, large eggs, vegetable oil, unsalted melted butter or a dairy-free substitute, sesame seeds, and poppy seeds.
Step Two
Once all your ingredients are laid out, combine your 2 1/4 cups of gluten-free all-purpose flour, 1 tablespoon of instant yeast, 3 tablespoons of sugar, 1/2 teaspoon of salt, and 2 teaspoons of xanthan gum in a large mixing bowl.
Step Three
In a separate bowl, beat the 3 large eggs together and then add in the 1 cup of warmed milk, and the 1/3 cup of vegetable oil.
Step Four
Slowly add the wet ingredients to the dry ingredients in the large mixing bowl. You should be stirring consistently to prevent any lumps from forming.
Step Five
Once the dough has formed, cover the bowl with a clean, dry cloth and let it rise for approximately 1 hour.
Step Six
After the dough has risen, turn it onto a floured surface. Roll it out until it is about 1 inch thick.
Step Seven
Brush the dough with 2 tablespoons of melted butter, and then sprinkle on the sesame seeds and poppy seeds. You can be as generous as you like with the seeds; the quantity stated in the recipe is just a guideline.
Step Eight
Finally, bake the bread in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 30 minutes, or until it is golden brown and sounds hollow when you tap it.
Step Nine
Remove your Gluten-Free Shirmal from the oven and let it cool before slicing. Enjoy!
