Cookbook:Shirmal (Persian Saffron Flatbread)
Cookbook | Ingredients | Recipes | Cuisine of India | Cuisine of Pakistan
Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences.
- A few saffron strands
- 2 tbsp warm milk
- 3 cups plain flour
- Salt to taste
- 1 tsp sugar
- ¾ cup ghee
- 1 cup milk
- Soak the saffron strands in the warm milk. Set aside.
- Sift together flour and salt, then sprinkle in sugar.
- Add the melted ghee, and mix with your fingers until evenly distributed.
- Add milk a little at a time, and knead the mixture to a dough. When it forms a soft smooth lump, cover with a moist cloth and set aside for 2 hours.
- Knead, then set aside again for 2 hours.
- Knead again, and divide the dough into 7 parts.
- Rub saffron strands in the milk to dissolve them.
- Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).
- On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over.
- Slap dough onto the hot pan base, and allow to bake until brown spots appear.
- Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.
- Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.
- Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams.
Notes, tips, and variationsEdit
- You can also bake the shirmal in a traditional tandoor or in inverted pressure cooker.