Awadhi Style Sheermal Recipe – Sweet Flatbread
Awadhi Style Sheermal is a rich, slightly sweet flatbread from the Awadh region of India, renowned for its delectable taste and soft, fluffy texture. With its delicate cardamom flavor and hint of saffron, this traditional bread is perfect for pairing with dal, curries, or even enjoyed on its own as a snack. Originating from the royal kitchens of Awadh, Sheermal is often served in festive meals and is an integral part of the region’s culinary heritage. In this recipe, we take you through every step of making this beloved treat at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Sugar | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Milk | 1/2 cup |
| Saffron Strands | 2 |
| Salt | To taste |
| Ghee (Clarified Butter) | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 35g |
| Fat | 4g |
| Fiber | 1g |
| Sugar | 2g |
(Nutritional information is approximate and can vary based on specific ingredients used.)
Instructions
Step 1: Preparing the Dough
- Begin by sifting the all-purpose flour (maida) into a large mixing bowl. This ensures that the dough remains soft and fluffy.
- Add sugar, baking powder, cardamom powder, and a pinch of salt into the flour. Mix well so that the dry ingredients are evenly distributed.
- In a small bowl, soak the saffron strands in milk. Let it sit for about 5-10 minutes, allowing the milk to absorb the vibrant saffron color and aroma.
- Gradually pour the saffron-infused milk into the flour mixture, adding it slowly while stirring the flour to combine.
- Begin kneading the dough. You want it to be soft, but not sticky. If the dough feels too dry, add a little more milk. Knead for about 5-7 minutes until it reaches a smooth, elastic consistency.
- Once kneaded, cover the dough with a damp cloth and let it rest in a warm place for 30 minutes. This resting time will help the dough rise, making the Sheermal light and airy.
Step 2: Shaping the Sheermal
- After the dough has rested and risen, punch it down gently to release any air bubbles.
- Divide the dough into medium-sized balls, about the size of a golf ball.
- Roll each ball into a disc, about 2 centimeters thick. You can do this on a lightly floured surface to prevent sticking. Be gentle while rolling to ensure the dough remains soft and doesn’t become tough.
Step 3: Cooking the Sheermal
- Heat a non-stick tawa or griddle on medium heat. Once hot, place the rolled-out dough onto the tawa.
- Cook the Sheermal for 2-3 minutes on one side until golden brown. Then, flip it over and cook the other side. You should see light brown spots forming on both sides.
- While cooking, you can brush each side of the Sheermal with a little ghee (clarified butter) to enhance its flavor and give it a beautiful golden finish.
- Continue cooking until both sides are evenly golden and crisp. You can press gently with a spatula to ensure even cooking.
Step 4: Serving the Sheermal
- Once your Sheermal is cooked, remove it from the tawa and set it aside on a plate.
- Serve the Awadhi Style Sheermal warm, paired with a hearty Dal Banjara (Langar Wali Dal) or any curry of your choice. This sweet flatbread also works wonderfully with a cup of chai for an indulgent snack.
Tips for Perfect Sheermal
-
Dough Consistency: The key to perfect Sheermal lies in the dough’s texture. It should be soft, slightly sticky but not overly so. If the dough is too dry, the Sheermal will turn out hard and chewy.
-
Resting Time: Allowing the dough to rest helps develop a soft texture in the bread. Don’t skip this step—it makes a big difference in the final result.
-
Tawa Temperature: The tawa should be hot enough to cook the Sheermal without burning it. A medium flame works best—too high, and it will burn; too low, and it will become hard.
-
Saffron Infusion: For the best flavor and color, let the saffron soak in milk for a few minutes before adding it to the dough. This enhances the fragrance and gives a rich golden hue to the Sheermal.
-
Ghee: Adding ghee while cooking gives the Sheermal its signature richness and flavor. You can also brush some ghee on top once it’s cooked for extra indulgence.
Serving Suggestions
- Dal Banjara (Langar Wali Dal): The perfect accompaniment for Sheermal, this simple yet flavorful dal is made with lentils and spices and offers a comforting, wholesome meal.
- Korma: A creamy, rich korma curry pairs beautifully with Sheermal, balancing out its subtle sweetness with savory depth.
- Pickles & Yogurt: For a lighter option, enjoy Sheermal with tangy Indian pickles and cool yogurt.
Final Thoughts
Awadhi Style Sheermal is more than just a flatbread; it’s a part of India’s royal culinary legacy. This soft, slightly sweet bread, infused with the warmth of cardamom and the luxurious color of saffron, elevates any meal. Whether enjoyed with a spicy curry or as a standalone snack with tea, Sheermal is a dish that brings comfort and satisfaction. Enjoy the magic of Awadhi cuisine in the comfort of your home with this delightful recipe.
Frequently Asked Questions
-
Can I make Sheermal in advance?
Yes, Sheermal can be made a day in advance. Store it in an airtight container to keep it soft. You can reheat it gently before serving. -
Can I freeze Sheermal?
Sheermal can be frozen after it’s cooked. Wrap it in foil or plastic wrap and freeze for up to a month. Reheat by warming on a tawa or in the oven. -
What if I don’t have saffron?
While saffron adds a distinct flavor and color to Sheermal, you can skip it if unavailable. Alternatively, a pinch of turmeric can be used for color, though the flavor will differ.
Enjoy your homemade Awadhi Style Sheermal, a sweet, soft flatbread that adds a touch of royal splendor to any meal!
