Name: Sheermal
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup All-Purpose Flour, maida; ⅓ cup Milk, warm, adjust as needed for a soft dough; 2 tbsp Ghee, melted, divided (for dough and brushing); 1 tbsp Sugar, powdered; ½ pinch Saffron, soaked in 1 tbsp warm milk (for color and aroma); ¼ tsp Ground Cardamom; ½ tsp Kewra Water, screwpine essence, essential for authentic aroma; ¼ tsp Baking Powder; ⅛ tsp Salt, just a pinch to balance sweetness

2 hr 30 mintotal

30 min hands-on2 hr hands-off

Prep 20 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

1 cupAll-Purpose Flourmaida
⅓ cupMilkwarm, adjust as needed for a soft dough
2 tbspGheemelted, divided (for dough and brushing)
1 tbspSugarpowdered
½ pinchSaffronsoaked in 1 tbsp warm milk (for color and aroma)
¼ tspGround Cardamom
½ tspKewra Waterscrewpine essence, essential for authentic aroma
¼ tspBaking Powder
⅛ tspSaltjust a pinch to balance sweetness

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 2 hours of dough resting; cook sheermal slowly so the milk and sugar do not scorch.

Method

In a large mixing bowl, combine the maida, powdered sugar, cardamom powder, baking powder, and a small pinch of salt.
Add half of the melted ghee and rub it into the dry flour mixture with your fingertips.
Mix the kewra water into the warm milk. Add this fragrant milk gradually to the flour and knead into a very soft, smooth, slightly tacky dough.
Cover the dough with a damp cloth and rest it in a warm place for 2 hours.
2 hr
After resting, divide the dough into even, large balls.
Use a rolling pin to shape each ball into a 6-7 inch disc. Keep sheermal thicker than a standard flatbread, about 1/4 inch.
Prick the entire surface with a fork so the bread stays flat instead of ballooning on the tawa.
Heat an iron tawa on very low heat. High heat can burn the milk and sugar in the dough before the center cooks.
Place the sheermal on the tawa and cook slowly for 3-4 minutes, until faint golden spots appear underneath.
3–4 min
Flip the bread, brush the top with saffron milk, and cook the other side for about 3 minutes until the center is done.
3 min
Remove from heat while warm, brush with the remaining melted ghee, and serve.

How to tell it's done

Sheermal should be soft, slightly chewy, buttery, and fragrant with saffron, kewra, and cardamom, with a warm golden-orange color.

Getting it right

Tip

Prick the surface well and cook on low heat so the thick bread cooks through. Brush saffron milk on after flipping for the golden color and gentle sweetness.

What to serve it with

Serve warm with nihari, chicken korma, mutton curry, or other rich Awadhi and Mughlai gravies.

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