Royal Sheermal: A Saffron-Kissed Sweet Bread Recipe
20 minutes
943 reads
About Royal Sheermal: A Saffron-Kissed Sweet Bread Recipe
Transport yourself to the royal kitchens of India with this fragrant Sheermal recipe. Imagine the delicate sweetness of saffron and cardamom mingling in a soft, luxurious flatbread, baking to golden perfection.Traditionally served during celebrations, this Awadhi delicacy pairs beautifully with rich curries or a simple, spicy pickle. Our easy-to-follow recipe guides you through each step, ensuring your Sheermal is fit for a king.Discover the secrets to this exquisite bread and impress your guests with its unforgettable aroma and taste. It's a true taste of Indian culinary heritage.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Instructions
- In a large bowl, combine the all-purpose flour, sugar, salt, ghee, butter, yeast, and milk.
- Mix the ingredients until a soft, slightly sticky dough forms. Knead the dough for a few minutes until smooth and elastic.
- Cover the bowl with cling film and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Punch down the risen dough to release the air. Divide the dough into 2 equal portions.
- On a lightly floured surface, roll each portion into a small, round flatbread (chapati) about ⅛ inch thick.
- Transfer the sheermals to the prepared baking sheet. Prick the surface of each sheermal with a fork. This helps prevent them from puffing up too much during baking.
- In a small bowl, dissolve the saffron strands in 1 teaspoon of warm milk. Brush this saffron milk over the sheermals, giving them a beautiful golden hue.
- Sprinkle poppy seeds and fennel seeds evenly over the sheermals.
- Let the sheermals proof for another 10-12 minutes. This allows the yeast to activate again and creates a lighter texture.
- Bake the sheermals for 3-4 minutes, or until they turn golden brown and are cooked through.
- Once baked, brush the warm sheermals with melted butter for added richness and flavor.
- Serve the Royal Sheermal warm and enjoy!
Recipe Notes
Good To Know
- Roll the chapati small and slightly thick.
- Prick the chapati completely before cooking.
- For an extra aromatic touch, brush the finished Sheermal with a mixture of warm milk and a pinch of saffron immediately after baking, then cover with a clean cloth to keep it soft and fragrant.
- To achieve an authentic flaky texture, fold and roll the dough multiple times with ghee during the kneading process, similar to making laminated dough.
- If you prefer a slightly chewier Sheermal, swap out a small portion (about 10%) of the all-purpose flour for fine semolina (sooji).
Expert Tips
- Use warm milk when kneading the dough for a softer Sheermal. Warmer temperatures activate the yeast more effectively, resulting in a lighter, fluffier texture.
- Don't overwork the dough. Overkneading can develop the gluten too much, leading to a tougher Sheermal. Knead until the dough is smooth and elastic, but not overly firm.
- For a richer flavor, consider adding a tablespoon or two of melted butter or ghee to the dough while kneading. This will also contribute to a softer texture.
Storage Instructions
- Leftover Sheermal can be stored in an airtight container for up to 2 days. Reheat briefly in the oven and brush with a little melted butter to revive its softness and flavor.
Related Posts You May Like
Recipe Nutrition
Calories: 728kcalCarbohydrates: 152gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 7mgSodium: 1140mgFiber: 2gSugar: 106g
Archana Srivastav
Articles: 2
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so appetizing! Thank you.
What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.
Absolutely wonderful! Can’t wait to make it.