Sheermal is a testament to how royal dishes have become a part of everyday meals in Lucknow, Uttar Pradesh. The Persian flatbread evolved in India, and now it complements the famous nihari and other Awadhi curries. Check out its recipe to replicate it at home.
Did you know that India has over 30 kinds of flatbreads? Yes! The number is that big or probably more. If you go exploring regional cuisines, you might come across some more interesting creations, leaving you speechless and questioning your knowledge. One such flatbread emerges from Lucknow and holds a prestigious spot as part of the Awadhi cuisine. It is Sheermal, a kind of flatbread with a royal history.
It did not emerge from a regular kitchen as a part of experiments. Its roots are believed to be buried deep inside the royal kitchens of the Nawabs of Lucknow and the Mughal Emperors. Sheermal is a combination of two Persian words – sheer refers to milk, and mal means to rub or massage. As the name suggests, the flatbread is created by kneading the dough using milk and a generous amount of sugar and saffron. It has a distinct colour and taste from the popular kinds, like paratha, roti, naan, and puri.
This Persian recipe is believed to have been brought to India by the Mughal
Read MoreTake a deep pan and mix maida, salt, and baking powder. Keep it aside.
Heat the sugar in a saucepan along with milk until the crystals dissolve. This will ensure there are no granules in the dough.
Add warm or hot milk to the flour and begin kneading it with a spoon to avoid burning your hands.
After a few minutes, you will be able to knead the dough with your hands. Make sure it is smooth, supple, and non-sticky.
Wet a mulmul cloth piece, drain excess water, and use it to cover the dough for 15 minutes.. This will prevent it from drying and allow the gluten to develop.
Heat the milk and add saffron strands to it. They will soon release their colour. Keep this concoction aside.
Melt the ghee in a pan and add a couple of tablespoons of it to the dough along with a tablespoon of kewra water.
Knead the dough again until it absorbs the ghee. Make a dent in it, and add some more ghee. Knead again. Continue with this until all the ghee gets absorbed.
The dough will start looking like mawa and become softer and smoother than what you started with. Divide it into 8 equal parts and cover them with a wet cloth.
After 10 minutes, dust off a dough ball with dry flour and roll it into a 6-inch circle. Make sure that the disc is thicker than your regular roti or paratha.
Use a fork to make holes in it. These will ensure uniform cooking in the tandoor or tawa.
If you are using a hot griddle, cover the flatbread with a lid and let the bottom turn brown and toasty.
Flip the sheermal and cook the other side until it turns brown.
Brush the saffron milk and a bit of ghee on the top of the flatbread and serve it hot.
Sheermal is an Awadhi flatbread made of maida, ghee, milk, sugar, and saffron. It flaunts a golden-yellow hue and sweet notes.
The bread is made using milk, saffron, and ghee, so it is good if you consume it in moderation. However, if you are allergic to gluten, you must avoid it.
Sheermal is often served with saucy and creamy curries like nihari.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
