| Prep: 2 hrs 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 10g | 6g | 51g |
| sugars | fibre | protein | salt |
| 10g | 2g | 9g | 0.4g |
About Sheermal
There’s a warm, inviting scent and deliciously mild sweetness that fills the air when a lovingly prepared Sheermal leaves the oven. This traditional Persian bread, common in Lucknow and Hyderabad in India, has its roots nestled deep in the royal Nawabi cuisine.
With a delicate balance emanating from the robust all-purpose flour, the tangy notes of active dry yeast, the undervalued house-keeping of salt and sugar; immersed in the comforting warmth of lukewarm milk, Sheermal is indeed a treat. The optional addition of poppy seeds can offer a pleasantly surprising crunch, while the ghee, or clarified butter, lends a mouthwatering richness.
Unveiling the Layers of Sheermal
Perhaps what really makes Sheermal unique is the ingenious use of sweetened condensed milk. This isn’t just bread; it’s a celebration of exquisite flavors bundled into a warm, delicious package. The reserved milk used for glazing gifts Sheermal a beautifully golden crust, inviting you to tear into it.
For the ambitious bakers, saffron presents an interesting twist. Known as the most expensive spice in the world, saffron lends to this bread its signature golden hue. Soaking the saffron strands in warm water unleashes a potent burst of flavor and color that’s mixed right into the dough.
Flavorful Combinations
The beauty of Sheermal is in its versatility. Like the popular Naan or Roti breads, it works well with a variety of dishes, perfect for scooping up the last bits of a hearty curry. It also pairs nicely with spicy meat delicacies such as Kebabs or Biryani.
Yet, despite its compatibility, sheermal doesn’t bend to the will of the dish it accompanies. Its distinct sweetness makes it a star in its own right, capable of being peacefully enjoyed on its own, with a cup of chai, or as an unconventional base for a bread pudding.
In the end, one bite of a warm, freshly made Sheermal is often all it takes to understand its undying appeal. This bread is a testament of love for the art of baking – simple, flavorful, and created with fond care and attention.
What You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup lukewarm milk
- 2 tablespoons poppy seeds (optional)
- 4 tablespoons ghee (clarified butter)
- 1/4 cup sweetened condensed milk
- 1/4 cup milk for glazing
- 1/2 teaspoon saffron strands (optional)
- 2 tablespoons warm water (for saffron)
Method
Step One
Firstly, you need to activate the yeast. In a small bowl, combine the active dry yeast, 1 teaspoon of sugar, and lukewarm milk. Mix it well and let it sit for ten minutes, or until the mixture becomes frothy.
Step Two
On the other hand, sift the all-purpose flour into a large bowl, add the salt and mix well. Make a well in the center and pour in the yeast mixture. Gradually gather the flour mixture into the yeast, mixing well to form a sticky dough.
Step Three
Now, add the ghee and knead the dough until it becomes a smooth non-sticky dough. If the dough is too dry, add a bit more lukewarm milk; if it is too sticky, add a small amount of flour. Cover the dough with a damp cloth and let it rest in a warm place for about 1 to 2 hours, or until the dough doubles in size.
Step Four
While dough is resting, prepare the saffron. In a small bowl, soak the saffron strands in warm water for about 10 minutes, until the water takes on a golden colour.
Step Five
When the dough has doubled in size, knock out the air from it and divide it into smaller equal pieces. Roll each piece into a ball in your hands, then flatten it out with a rolling pin into a round shape about 1/4 inch thick. Repeat this process with the remaining dough pieces.
Step Six
Preheat your oven to 200 degrees Celsius. While the oven is heating, brush each piece of rolled dough lightly with the sweetened condensed milk. Then sprinkle some poppy seeds on the top, and lightly press them into the dough with the rolling pin.
Step Seven
Place the prepared dough onto a baking tray lined with parchment paper. Bake for about 10-12 minutes or until the top turns golden brown. Immediately after removing them from the oven, brush the top of the Sheermals with saffron water and again with milk for glazing.
Step Eight
Let the Sheermal cool on a wire rack for few minutes before serving. They may be served warm or at room temperature, and they go well with any dry or gravy-based curry dishes.
