Sheermal has been in my to do list for long, but somehow I skipped making it until now. For the alphabet S, I didn’t even search for any other options as Sheermal it was. This is a Pakistani bread ( it is also part of Awadhi cuisine), which is so rich and is served with qorma. These are either leavened with baking soda or yeast and baked in tandoor ovens. I watched videos of professional sheermal making for two days and loved what they did. Though we can’t do it like them, we can bake it in oven at the highest temperature setting. The bread is flavoured with kewra or rose. I have tried kewra before but no one at house liked it. It is kind of acquired flavour. I used rose essence in the dough. But you can also use cardamom powder instead.
I made this for my daughter on a Saturday for lunch. With all the ghee going into the recipe, it is so rich and quite heavy. Usually my daughter finishes off one or two breads, but with this she couldn’t even finish half of it. I tasted a little bit and loved the rose and saffron flavours in the bread. The texture was also so good because of all the milk and ghee which went into the dough. If you are planning for a party, add this in your menu. You will please everyone.
Makes 2 Breads
Recipe Source: My Diverse Kitchen
Ingredients:
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Sugar – 1 tbs
Instant Yeast – 3/4 tsp
Ghee – 2 tbs
Rose Essence – a few drops
Milk – 1/2 cup
Saffron – a generous pinch
Procedure:
In a bowl, mix together flour, sugar, salt and yeast.
Add ghee and mix until the flour looks like crumbs.
Add rose essence and enough milk to make a soft dough.
Knead the dough for 5 minutes or until it is smooth.
Cover and set aside until it doubles in volume.
Meanwhile, soak saffron in 2 tbs of hot water and set aside.
Preheat oven to 250°C.
Divide the dough into two equal portions.
Grease a baking tray and press the portions into a slightly thick circle.
Allow it to rest for a while and with the help of a fork prick all over the surface.
Brush the top of the disc with the saffron soaked water.
Bake in the preheated oven for 15 – 20 minutes or until golden.
Remove from oven, brush with ghee and serve immediately.

Sheermal Recipe
Ingredients
- All Purpose Flour / Maida - 1 cup
- Salt - 1/2 tsp
- Sugar-1 tbs
- Instant Yeast - 3/4 tsp
- Ghee - 2 tbs
- Rose Essence - a few drops
- Milk - 1/2 cup
- Saffron - a generous pinch
Instructions
- In a bowl, mix together flour, sugar, salt and yeast.
- Add ghee and mix until the flour looks like crumbs.
- Add rose essence.
- Add enough milk to make a soft dough.
- Knead the dough for 5 minutes or until it is smooth.
- Cover and set aside until it doubles in volume.
- Meanwhile, soak saffron in 2 tbs of hot water and set aside.
- Preheat oven to 250°C.
- Divide the dough into two equal portions.
- Grease a baking tray and press the portions into a slightly thick circle.
- Allow it to rest for a while and with the help of a fork prick all over the surface.
- Brush the top of the disc with the saffron soaked water.
- Bake in the preheated oven for 15 - 20 minutes or until golden.
- Remove from oven, brush with ghee and serve immediately.
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Same pinch ! Even i posted sheermal !
I like the use of rose and the idea of topping it with saffron , it surely gives it a beautiful yellow hue and makes it look rich.
Your baked version of sheermal rocks Gayathri !
Sheermal is definitely my kind of bread. Such a rich flatbread na, love that saffron topping which gives a beautiful look to the bread na.. Sheermal rocks Gayathri.
Use of rose essence makes this extra special for sure. Beautiful color and I am sure it smells divine as well.
I was just drooling over vaishali’s Sheermal and how yours has added to the temptation! I have got to get myself a couple of them right away!! So delicious
I loved the baked version of sheermal. such a beautiful bread with spongy texture. Love it, I too wanted to make it. But due to refined flour could not attempted.
The texture inside looks so soft and inviting Gayathri…I did this too and my daughter loved it too..she was asking me to make it again for her..as you know we don’t’ repeat..hehehe..
Very flavorful and love the richness of this bread which goes well with any gravy.
It’s raining sheermal today! Love how yours has turned out. Have made these a couple of times and absolutely love the softness and texture. The saffron adds such an exotic taste to it.
Sheerma bread looks yum and delicious. Love the porus bread.
I made this long back in a bake-along with Aparna and we loved its flavor! Yours have come out so well Gayathri.
I absolutely loved the sheermal, when I made it some time back. The flavor of the saffron along with the hearty bread was just amazing. I also used a bit of rose water to flavor the sheermal.
I too make sheermal and know how delicious it tastes. My daughter just fell in love with the taste and keeps on pestering me to make again. Sheermal has come out just perfect.