Sheermal

Name: Sheermal
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g flour; 150 ml milk; 50 g ghee; 1 pinch saffron; 1 tsp sugar; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Sheermal is a beloved flatbread that bridges the culinary traditions of Lucknow and Karachi, celebrated for its rich, buttery texture and subtle sweetness. This home-cooked version captures the essence of traditional bakeries, where bakers judge salt by hand and use ghee with a generous spirit. Typically enjoyed during festive occasions or special family gatherings, Sheermal embodies the comforting warmth of Pakistani hospitality.

The golden hue of Sheermal, imparted by a touch of saffron, hints at its luxurious taste. With each bite, the soft, slightly sweet dough melts in your mouth, leaving a gentle aftertaste of ghee and the faintest whisper of saffron. It's a delightful accompaniment to hearty curries or simply enjoyed on its own, cherished for its simplicity and elegance.

Ingredients

400 gflour
150 mlmilk
50 gghee
1 pinchsaffron
1 tspsugar
1 tspfine sea salt

Method

In a large mixing bowl, combine 400 g flour, 1 tsp sugar, and 1 tsp fine sea salt. Warm 150 ml milk gently until it is just lukewarm, then dissolve a pinch of saffron in it. Gradually add the milk to the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
Melt 50 g ghee until liquid but not hot. Pour it into the dough mixture and begin kneading by hand. Knead the dough on a clean surface for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky, with a slight sheen from the ghee. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet on the middle rack to heat. Once the dough has risen, gently deflate it and divide it into four equal portions. Roll each portion into a ball and then flatten it into a disc about 1 cm thick, taking care not to deflate the dough too much.
Place the shaped discs on a parchment-lined baking sheet. Use a fork to prick the surface of each disc lightly, which helps prevent them from puffing up unevenly during baking. Transfer the baking sheet to the preheated oven and bake for about 8-10 minutes, or until the sheermal turns a light golden brown with a slightly crisp edge.
Remove the sheermal from the oven and transfer them to a wire rack immediately. This allows the crumb to set properly and prevents the bottom from becoming soggy. Let them cool for a few minutes until they are warm to the touch.
Serve the sheermal warm with your meal. The slightly sweet and buttery bread pairs beautifully with savory dishes, making it a perfect accompaniment for a traditional Pakistani meal.