Sheermal for Letter ‘S’ was the my only choice as soon as I started looking for Indian Flatbreads starting with different alphabets. Since I haven’t made any yeasted bread in Sept Mega Marathon, 2018 till now, so as soon as I read about this bread from Awadhi cuisine, decided to make it.
Sheermal is a saffron flavored flatbread that is mildly sweet. It is believed to have Persian origin and later passed to Indian subcontinent due to fusion of Persian culture with Indian culture through Mughal kitchen.
Sheermal literally means ‘Milk Bread’. The dough of this bread is prepared by adding milk in place of water that gives it softness, richness and a mild sweetness. Another ingredient that gives this bread a royal stature is, addition of saffron. In addition to these two, other ingredients that can be added to this royal bread are eggs, fat in the form of butter or ghee, sugar, dry fruits and some flavorings like kewra, rose or cardamom.
This bread is traditionally baked in a tandoor, but it can also be also be cooked on a tawa, provided the tawa should be covered and heated on both sides to properly cook the bread. Though this bread is traditionally served with kormas and kebabs, but can be equally enjoyed with any vegetarian curry as well. Not only this, it can also be had with tea or milk as breakfast.
Since my daughter is very fond of sweet breads with dry fruits or tutti frutti, I made sheermal a little more sweeter by adding 2 tablespoons of sugar and also added raisins in it. I had made it late in the night after finishing our dinner, as soon as the aroma of this freshly prepared bread started wafting through the house, It made us so difficult to resist that we couldn’t stop ourselves from eating one bread as such. Me and my daughter had the other two bread in the breakfast by slathering homemade nutella all over it after warming it in microwave. They tasted equally good in the morning with tea and milk.
A. Achari Poori
B. Bedmi Poori
D. Dahi Dhapate
G. Gobi Paratha
I. Imli Paratha
J. Jaloda Rotti