Awadhi Style Sheermal is a soft, fluffy, and aromatic Indian flatbread flavored with saffron. It’s a delicacy originating from Hyderabad and Lucknow, known for its subtle sweetness and rich texture. This versatile bread pairs beautifully with various curries, making it a perfect addition to any lunch.
Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Ingredients
- 1-1/2 cups All Purpose Flour (Maida)
- 1 teaspoon Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/2 cup Milk
- 2 Saffron Strands
- Salt, to taste
- Ghee, for cooking
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Instructions
- In a mixing bowl, combine all the dry ingredients: All Purpose Flour, Sugar, Baking Powder, Cardamom Powder, and Salt.
- Gently warm the milk and soak the saffron strands in it to release their color and fragrance.
- Slowly add the saffron-infused milk into the dry ingredients and knead to form a smooth dough. The dough should not be too sticky.
- Cover the dough and let it rest in a warm place for about 30 minutes, allowing it to rise.
- After the dough has risen, punch it down and knead it again briefly. Divide it into medium-sized balls, similar to the size of chapati dough.
- Roll each ball into a round flatbread, about 2 centimeters thick.
- Heat a non-stick tawa (griddle) and cook the Sheermal on both sides until golden brown. Apply a little ghee on each side while toasting to add richness.
- Serve the warm Sheermal with a delicious Dal Banjara (Langar Wali Dal) for a complete and comforting lunch.
Enjoy this traditional, fluffy flatbread that brings the essence of Awadhi cuisine to your table!
