Sheermal Bread Recipe
Serves 16
25 mins prep
10 mins cook
120 mins Resting Time
35 mins total
Sheermal has a soft and tender texture inside, similar to a fluffy naan or a rich brioche. It is slightly sweet, with a subtle hint of saffron and cardamom. The addition of milk and ghee adds a rich taste and authentic flavor.
Dough
Topping after baking
Prepare the Dough
In the bowl of a stand mixer with a dough attachment, pour warm milk and sprinkle yeast and 1 teaspoon of sugar on top. Let it rest for [timer minutes=5]5 minutes[/timer] until the yeast foams up.
Add the remaining sugar, salt, rose water, ground cardamom, and 2½ cups of flour to the bowl. Stir the ingredients until a sticky mass is formed and let it rest for [timer minutes=15]15 minutes[/timer].
With the mixer running at low speed, gradually add the remaining flour, 1 tablespoon at a time, until the dough reaches a soft and slightly sticky consistency.
Add the ghee to the dough, 1 tablespoon at a time, until it is well incorporated.
Optional: If you prefer, add a few drops of saffron water to the dough. I used saffron in the glaze.
Knead the dough at medium-high speed for [timer minutes=6]6 to 8 minutes[/timer] until it becomes soft, smooth, shiny, and elastic. Avoid using excessive flour during kneading.
Properly kneaded dough should stretch without tearing. You can perform the window pane test to check its readiness.
Transfer the dough to an oiled bowl, cover it, and let it rise in a warm place until it doubles in bulk, for about [timer minutes=60]1 hour[/timer] (2 hours for active dry yeast).
Shaping the Bread
Preheat the oven to 425°F (220°C).
On a lightly oiled surface, gently deflate the dough and divide it into 8 equal pieces. Roll each piece into a smooth round ball, pulling the seams and tucking them underneath. Cover the dough balls with a kitchen towel or plastic wrap and let them rest for [timer minutes=20]20 minutes[/timer].
Take a rolling pin and, using minimal flour for dusting, roll out each dough ball evenly into a 6 to 8-inch round disc, ensuring it is about ¼ inch thick.
In a small bowl, combine the egg yolk with 1 to 2 teaspoons of saffron water. Brush the top of each sheermal bread with this saffron egg mixture.
Using the back of a small metal teaspoon or a fork, create deep indentations all over the flatbreads. This step prevents them from puffing up during baking.
At this point, you can choose to leave the sheermal plain or top it with sliced nuts or sprinkling sesame seeds.
Baking the Sheermal
Carefully transfer the rolled-out sheermal flatbreads onto a parchment paper-lined baking sheet. Place them in the middle rack of the preheated oven. Tip: Use a pizza peel or flat plate to transfer.
Bake the sheermal until the tops turn a beautiful golden brown, usually about [timer minutes=10]10 to 14 minutes[/timer].
Remove the sheermal from the oven and brush the tops with ghee. For an added touch of sweetness, brush the breads with some honey.
Repeat the entire process for the remaining dough balls, making a total of 8 sheermal breads. Serve the breads freshly baked.