Authentic Indian Sheermal Recipe – Saffron & Cardamom Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Sheermal Recipe – Saffron & Cardamom Flatbread

Okay, let’s be real. Sheermal is special. It’s not your everyday roti, and it’s definitely not your average naan. This saffron and cardamom-infused flatbread is a little bit of heaven, and honestly, it always feels like a treat when I make it. I first tried Sheermal at a friend’s Eid celebration, and I was instantly hooked. It’s subtly sweet, incredibly fragrant, and has this wonderfully soft, slightly chewy texture. Today, I’m so excited to share my version with you!

Why You’ll Love This Recipe

Sheermal is more than just a bread; it’s an experience. It’s perfect for special occasions, festive gatherings, or just when you want to indulge in something truly delicious. The aroma alone is enough to transport you to a bustling Indian kitchen! Plus, it’s surprisingly achievable at home, even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to create this magic:

• 2.25 cups (280g) all-purpose flour
• 0.25 teaspoon (1.25g) salt
• 0.5 teaspoon (2.5g) green cardamom powder
• 1 teaspoon (4g) sugar
• 1 cup (240ml) milk
• 25 saffron strands
• 100 grams ghee (about ¾ cup)
• 1 tablespoon (15ml) kewra water

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Kewra Water: This is a floral water distilled from screwpine flowers. It adds a unique, delicate fragrance that’s essential to Sheermal’s flavor. You can find it at Indian grocery stores or online. A little goes a long way!
• Saffron: Don’t skimp on the saffron! It’s what gives Sheermal its beautiful color and distinctive flavor. Look for good quality, deep red strands. Crushing them slightly helps release their flavor and color.
• Ghee: Traditionally, Sheermal is made with generous amounts of ghee. It contributes to the bread’s richness and soft texture. If you’re new to ghee, it’s clarified butter with a wonderfully nutty flavor.
• Flour Type: I usually use all-purpose flour, but you can experiment with a slightly higher protein content flour for a chewier texture. Maida (Indian refined flour) is also traditionally used, if you can find it.

Step-By-Step Instructions

Alright, let’s get baking (or cooking, rather!).

1. First, in a large bowl, whisk together the flour, salt, and cardamom powder. This ensures everything is evenly distributed.
2. Warm the milk with the sugar until the sugar dissolves. Gradually pour this warm milk into the dry ingredients, mixing until a soft dough forms. Don’t overwork it!
3. Now, cover the dough with a damp cloth and let it rest for about 15 minutes. This allows the gluten to relax, making the Sheermal more tender.
4. While the dough rests, prepare the saffron milk. Simply soak the crushed saffron strands in a couple of tablespoons of warm milk. Let that sit and bloom – it’ll turn a gorgeous golden color.
5. Time for the ghee! Melt the ghee and, in batches, start kneading it into the dough. This is where things get interesting. Keep kneading and adding ghee until the dough becomes almost fudge-like in consistency. Then, add the kewra water and knead again until everything is well combined.
6. Let the dough rest again for 10-12 minutes. Patience is key!
7. Divide the dough into 8 equal balls. Cover them and let them rest for another 5-10 minutes.
8. Roll each ball into a disc about 4-5 inches in diameter. Use a fork to dock the surface – this prevents the Sheermal from puffing up too much while cooking.
9. Cooking on a Skillet: Heat a skillet or tawa over medium heat. Place a Sheermal on the hot skillet, cover it, and cook for about 2-3 minutes, or until one side is blistered. Flip it over, brush with saffron milk and ghee, and cook the other side until golden brown and slightly crisp.
10. Baking: Preheat your oven to 230°C (450°F). Place the Sheermal on a baking sheet and bake for 8-10 minutes, or until golden brown. Brush with saffron glaze (a mix of saffron milk and melted ghee) immediately after baking.

Expert Tips

• Don’t be afraid of the ghee! It’s what makes Sheermal so special.
• Kneading the ghee into the dough takes time and effort, but it’s worth it.
• If the dough feels too sticky, add a little more flour, one tablespoon at a time.
• Keep a close eye on the Sheermal while cooking on the skillet to prevent burning.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the ghee for a good quality plant-based ghee and use your favorite plant-based milk. It won’t be exactly the same, but still incredibly delicious!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Spice Level: If you love cardamom, feel free to add a little more! You could also experiment with a pinch of nutmeg or mace.
• Festival Adaptations: My aunt always makes extra Sheermal during Eid and Diwali – it’s considered a festive treat! She sometimes adds chopped nuts like pistachios or almonds to the dough.

Serving Suggestions

Sheermal is traditionally served with nalli nihari (slow-cooked meat stew) or shahi tukda (bread pudding). But honestly, it’s delicious on its own with a cup of chai, or even a dollop of yogurt and honey for a sweet treat.

Storage Instructions

Sheermal is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on a skillet or in the oven.

FAQs

Let’s answer some common questions:

• What is Sheermal traditionally served with? It’s often paired with rich, flavorful meat curries like nalli nihari or sweet dishes like shahi tukda.
• Can I make the dough ahead of time? Yes, you can! Prepare the dough and let it rest in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and cooking.
• What does Kewra water add to the flavor? Kewra water provides a unique floral aroma and subtle sweetness that’s characteristic of Sheermal.
• How do I know when the Sheermal is cooked properly on the skillet? The Sheermal should be golden brown with slightly blistered spots. It should be soft and pliable, not hard or crispy.
• Can I use food coloring instead of saffron? While you can use a tiny pinch of yellow food coloring for the color, it won’t replicate the unique flavor of saffron. I highly recommend using real saffron if possible!

Enjoy making this beautiful and delicious Sheermal! I hope it brings a little bit of Indian culinary magic to your kitchen.