Sheermal / Naan

Sheermal is a saffron-flavored traditional flatbread made in Iran, Pakistan and in the Lucknow region of India, probably from Persian influences.It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with Lucknow Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari.

Sheermal was invented in Lucknow, India by an ace bread-maker by the name of Muhammadan, is a rich bread consisting mainly of flour, milk, fat and saffron. Though traditionally cooked in an iron tandoor, it can be cooked in a tawa also by covering with a lid and applying heat from the top and bottom.

Ingredients

• 3 cups plain flour
• 1 cup milk
• 1 tsp. sugar
• ¾ cup ghee
• salt to taste
• A few saffron strands

Method

1. Soak saffron strands in 2 tbsp. milk warmed. Keep aside.
2. Sift together flour and salt, sprinkle in sugar.
3. Take in a large bowl, add melted ghee. Run in ghee with finger until evenly distributed.
4. Add milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover with moist cloth.
5. Keep aside for 2 hours, knead, keep aside again for 2 hours. Knead again, divide into 7 parts.
6. Rub saffron strands in milk to dissolve.
7. Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).
8. Use dry flour for dusting while rolling. Roll to thick round about 6″ in diameter. Prick with fork all over. Slap onto pan base.
9. Allow to bake until brown spots appear.
10. Move to grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
11. Or, bake in traditional tandoor or in inverted pressure cooker.
12. Remove, serve hot or wrap in slightly moist towel to collect.
13. Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.