Sheermal
Saffron-kissed Lucknowi bread - the royal accompaniment to rich gravies and kebabs.
Prep Time
2 hrs
Cook Time
15 mins
Servings
6
Difficulty
Medium
Ingredients
dough
topping
serving
Instructions
Activate Yeast
10 minsDissolve yeast in warm water with a pinch of sugar. Let it foam for 10 minutes.
Make Dough
15 minsMix flour, sugar, salt, cardamom. Add saffron milk, melted ghee, and yeast mixture. Knead to soft dough.
First Rise
1.5 hrsCover dough and let it rise in warm place until doubled in size.
Shape
15 minsPunch down dough. Divide into portions. Roll each into thick oval shape. Prick with fork.
Second Rise
20 minsLet shaped breads rest for 20 minutes. Brush with saffron milk, sprinkle seeds.
Bake
15 minsBake in preheated oven at 200°C until golden brown with slight char spots.
Chef's Tips
- Don't over-knead the dough
- Ghee amount determines richness
- Traditional method uses tandoor
- Brush with saffron milk generously
- Best enjoyed warm with korma
The Story Behind Sheermal
Sheermal, meaning "milk rubbed" in Persian, came to India with the Mughals. This sweet, saffron-flavored bread became a symbol of Lucknowi refinement.
Traditionally baked in a tandoor, sheermal was the preferred bread of the Nawabs, served with rich kormas and kebabs at royal feasts.