Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheermal Bread with Saffron Infusion and Nut Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

  • Author: Eliza
  • Total Time: 3 hours 5 minutes
  • Yield: 2 servings
  • Diet: Halal

Description

Sheermal bread is a traditional saffron-infused, slightly sweet and soft flatbread from the Indian subcontinent. This recipe combines rich ingredients like ghee and saffron with milk to create a delicate and fragrant bread, perfect as a side with chai or curry. The dough is kneaded well, fermented, rolled out thickly, topped with nuts, baked on a hot stone for a crispy crust and finished with a luscious saffron sugar syrup for an aromatic, moist crumb.

Ingredients

Dough Ingredients

  • 200 g All purpose flour (1 ⅔ cups)
  • 124 g Whole milk (1/2 cup), lukewarm
  • 2 tsp ghee, melted
  • 2 tsp instant yeast
  • ½ tsp salt
  • 1 tsp sugar

Topping and Syrup

  • ¼ cup sugar
  • 7-8 strands of saffron
  • Water (3 tablespoons for syrup)
  • Optional nuts for topping: almonds, pistachios, walnuts, or sesame seeds
  • Additional ghee for brushing

Instructions

  1. Kneading the Dough: Combine flour, sugar, salt, and instant yeast in a large mixing bowl. Warm the milk until lukewarm and gradually add to the flour mixture along with melted ghee. Mix by hand or with a stand mixer until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth, soft, and elastic, or use a stand mixer with a dough hook—knead on low speed for 6-7 minutes then medium speed for 4-5 minutes.
  2. Bulk Fermentation: Lightly oil a bowl and place the dough inside, turning to coat. Cover with a towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.
  3. Shaping: Deflate the dough and divide it into two equal parts. Shape each into a smooth ball, dust with flour and roll out one dough ball into a thick circle about ½ inch thick. Prick the surface with a fork, brush with water, and sprinkle with your choice of nuts. Repeat with the other ball.
  4. Baking: Preheat oven to 470°F (243°C) with a baking stone or heavy sheet pan inside. Place the shaped dough on parchment and slide onto the hot stone. Bake for 5-6 minutes until golden brown and hollow-sounding on the bottom. Watch closely near the end.
  5. Making the Saffron Syrup: In a small saucepan, combine sugar and 3 tablespoons of water. Heat over low until sugar dissolves. Add saffron strands and simmer for 1 minute. Turn off heat and let steep to infuse color and aroma.
  6. Assembling the Sheermal: Immediately after baking, brush the hot bread generously with ghee, then pour or brush the saffron syrup over it to soak into the crumb. Let rest for a few minutes before slicing. Serve warm with chai or curry.

Notes

  • Use lukewarm milk to activate the yeast without killing it.
  • Ensure dough is kneaded well for a soft, elastic texture.
  • Pricking the dough prevents excessive puffing during baking.
  • Baking on a preheated stone helps develop a crispy crust.
  • Saffron syrup adds aromatic sweetness and moisture to the bread.
  • Store leftover sheermal wrapped to maintain softness; reheat before serving.
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Indian

Find it online: https://recipekind.com/sheermal-bread-with-saffron-infusion-and-nut-toppings-recipe/