Lucknow Cuisine: Sheermal Bread

Sheermal or Shirmal (Persian: شیرمال‎; Urdu: شیرمال‬‎ “shyrmal”; Hindi: शीरमल) is a bread which features heavily in Awadhi cuisine that derives from Lucknow in particular in India. It came to light after one of my Indian friends had been to Hyderabad where they had enjoyed a variety of kebabs (kababs) and nihari in one of their classic city restaurants devoted to this style of cuisine. The Persian influence of the Moguls is evident throughout because it is a traditional flatbread with a very Iranian spice – that of saffron. In Iran, the sheermal breads vary throughout the regions

Sheermal is prepared like a naan from maida flour, with yeast leavening. Sweetness is provided by adding a small amount of sugar to warmed milk in a manner similar to a Peshwari naan. It can also be made as a roti which is a suitable alternative method of preparation and used to be the more traditional approach. In the roti approach, hot water is used rather than milk which reduces the sweetness level. The flavouring is of course provided by saffron but cardamom is sometimes used to offer a more pungent spiciness. Both spices generate a warming familiar.

The bread is cooked in a tandoor oven.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup ghee (clarified butter), melted
• 1/2 cup warm milk
• 1/4 cup powdered sugar
• 1/4 teaspoon saffron strands
• 1/4 cup lukewarm water
• 1 teaspoon active dry yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 teaspoon nigella seeds (optional, for garnish)

Preparation:

1. Prepare Saffron Milk:
   • In a small bowl, soak saffron strands in lukewarm water and let it infuse for about 10 minutes.
   • After 10 minutes, add warm milk to the saffron water and mix well. Set it aside.
2. Activate the Yeast:
   • In a small bowl, mix the active dry yeast with a couple of tablespoons of warm water and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
3. Dough Preparation:
   • In a large mixing bowl, combine all-purpose flour, powdered sugar, baking powder, and salt.
   • Add the melted ghee and mix it into the flour using your fingers until the mixture resembles breadcrumbs.
   • Now, add the activated yeast mixture and saffron milk to the dry ingredients.
   • Start kneading the dough, and gradually add more warm milk if needed to form a soft, smooth, and elastic dough.
   • Knead the dough for about 8-10 minutes until it becomes smooth and non-sticky.
4. First Rise:
   • Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap.
   • Let it rest and rise in a warm place for about 1 to 1.5 hours or until the dough doubles in size.
5. Preheat the Oven:
   • Preheat your oven to 200°C (392°F) while the dough is rising.
6. Shape the Sheermal:
   • Once the dough has risen, punch it down gently to remove the air.
   • Divide the dough into equal-sized balls, approximately the size of a lemon.
   • Roll each ball into a disc of about 1/4-inch thickness on a floured surface.
7. Garnish and Second Rise:
   • Place the rolled Sheermal on a baking tray lined with parchment paper.
   • Brush the top of each Sheermal with beaten egg, and optionally, sprinkle nigella seeds over them for added flavor and appearance.
   • Cover the tray with a damp cloth and let the Sheermal rest for about 15-20 minutes for the second rise.
8. Baking:
   • Once the Sheermal has risen again, place the baking tray in the preheated oven.
   • Bake for approximately 10-12 minutes or until the Sheermal turns golden brown.
9. Serving:
   • Remove the Sheermal bread from the oven and let it cool slightly.
   • Serve it warm with your favorite curry, kebabs, or enjoy it as a delightful standalone treat.