| Prep: 2 hours | Cook: 15 mins – 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 10g | 5g | 68g |
| sugars | fibre | protein | salt |
| 5g | 3g | 11g | 0.4g |
About Shirmal
It’s time to dive into the rich, buttery world of Shirmal, a traditional bread from the Indian Subcontinent. Originating in Persia and famed in the city of Lucknow, India; Shirmal is known for its fluffy texture, beautiful golden color and the addictive aroma of saffron. This famous bread bears many resemblances to the Iranian bread ‘Barbari’ and, of course, the beloved ‘Naan’.
The Making of Shirmal
The secret to Shirmal’s irresistible charm lies in its unique ingredients and method of preparation. Unlike its cousin, the naan, this bread gets its signature yeast-risen puffiness from being baked in a tandoor oven. The dough is painstakingly prepared with high-quality all-purpose flour, warm milk, and yeast; seasoned with just a hint of salt and sugar. The dough gets its beautiful, succulent texture from the addition of melted ghee, or unsalted butter, giving it a subtle richness that is bound to leave you craving more.
What truly sets this bread apart, however, is the addition of saffron strands, soaked in warm milk. This luxury spice imparts a golden hue to the bread and infuses it with a delightful floral aroma that is characteristic of Shirmal. A sprinkle of poppy seeds adds a bit of crunch and extra flavour. Right before it’s ready to serve, the bread is brushed with a dash of milk to give it a brilliant sheen.
Pairing up Shirmal
Shirmal, in all its buttery, fluffy glory, doesn’t need much to shine. It’s typically enjoyed fresh out of the oven, paired with tea, or as an accompaniment to a meal. While it can hold its own, shirmal also pairs brilliantly with rich, spicy gravies such as Butter Chicken or Chana Masala. It can also be used to mop up the last bits of Chicken Tikka Masala from a plate, ensuring not a single drop of that divine sauce is wasted!
Whether it’s for a leisurely weekend brunch, or a shared family dinner, a basket of warm, freshly baked Shirmal is sure to transport you straight to the bustling streets of Lucknow. Enjoy the baking process as much as the eating, and let this quintessential bread steal your heart.
What You’ll Need
- 4 cups all-purpose flour
- 1 cup warm milk
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons melted ghee (or unsalted butter)
- 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
- 1 tablespoon poppy seeds
- 1 tablespoon milk for brushing
Method
Step One
In a large bowl, combine the flour, yeast, and salt. Stir until the ingredients are well mixed.
Step Two
In another bowl, add the warm milk and sugar. Stir until the sugar is completely dissolved. Then, add this mixture to the flour mixture in the large bowl.
Step Three
Gradually add the melted ghee to the mixture in the large bowl, while kneading the dough. Continue to knead until the dough is smooth and soft.
Step Four
Allow the dough to rest for a few hours so that it rises and doubles in size.
Step Five
Preheat your oven to 400 degrees F (200 degrees C).
Step Six
Roll out the dough into large, flat circles approximately 1/4-inch thick. Brush each flattened dough with the saffron-milk mixture.
Step Seven
Sprinkle the poppy seeds evenly over the top of each dough circle.
Step Eight
Bake in the preheated oven for about 20 minutes, or until the Shirmal is golden brown and crispy.
Step Nine
Before serving, brush the baked Shirmal with a little bit of milk for a glossy finish. Serve warm.
