Sheermal Recipe

Sheermal Recipe

Sheermal is a delicately rich saffron scented flatbread, made soft with the use of ghee (clarified butter). The use of the saffron makes it a Regal Item and it is great with most Tandoori Style Recipes. This dish comes from the Hyderabadi Nawabi cuisine, which is influenced greatly by Mughlai Cuisine. Although Andhra food, in General, is very spicy, the cross-border recipes, tend to be milder and often with a sweet note.

The literal meaning of Sheermal – is Milk Bread, and it is the incorporation of the lightly sugared milk that gives the bread a hint of sweetness. The fragrance of Kewra (Screwpine Flower water) also makes it unique.

Sheermal can be made using plain flour or whole wheat flour, according to preference.

Ingredients:

3 cups refined, all-purpose or whole wheat flour.
2 tsp sugar dissolved in ¾ cup Milk.
3 Tbsp Hot Milk.
¼ – ½ tsp saffron strands
1/4 tsp of Kewra(Screwpine Flower) Water.
¼ cup pure ghee / clarified butter.
2 Tbsp desi ghee (clarified butter) or butter for final brushing.

Method:

Sift the flour and salt together into a bowl.
Dry toast the saffron lightly and add to the 3 Tbsp of hot milk. Set aside.
Add the sweetened milk, kewra water to the flour and mix with a wooden spoon.
When it holds together Add just enough water – a few Tablespoons to knead it to a smooth elastic dough.
Cover the bowl with a damp cloth and allow to rest for 10 minutes.
Melt the Ghee and add it to the dough. Mix well, till you get a smooth dough again. It should not be too greasy.
Divide the dough into a dozen balls and set aside for another 10 minutes.
Preheat oven to 270 º c/ 520º F for these 10 minutes. High Heat.
Flatten the balls on a lightly floured surface and roll out to slightly thick (6″ diameter) discs.
Prick the entire surface with a fork. (This is often done in a snowflake pattern, or lines across. Don’t forget to leave a margin of one inch on the border.
Place a waxed baking paper on a tray Or lightly grease the tray and place 1-3 pieces of bread on it (according to the size of oven).
Place in the oven for 5-9 minutes, flip over once in between. The bottom should be golden.
You will see the bread puffing up gently in areas.
Brush the bread with the saffron milk and bake again for 3 minutes.
Remove, Brush lightly with butter (optional) – serve hot!
The Sheermal is so soft and lightly crisped around the sides. Enjoy!