Sheermal or Shirmal

 

Sheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Though it’s from Persian origin, it is quite popular in Lucknow and Hyderabad. 

My regular readers know that, I try my level best to avoid maida and ghee in my preparations. But, this bread I am baking with 100% maida. Because, sheermal was baked for We Knead To Bake #22

Ingredients:      2 1/4 cups all-purpose flour (maida)    ;    ¾ tsp of  instant yeast    ;    2 tsp of  sugar     ;     1/4 cup of lukewarm water      ;        3/4 tsp of salt      ;        1 egg lightly beaten      ;         1/4 cup of  ghee     ;     1/2 cup of  milk (or more, as required for kneading)         ;    1/4 tsp of cardamom powder       ;    2tbsp  of milk      ;     melted butter for brushing

Procedure : Mix the yeast into the warm water with sugar and set aside for 5 min.

Add flour and salt in a bowl and add the yeast mixture, beaten egg and mix well. Now add the ghee in two lots and mix further till it looks like fine crumbs.

Now add as much milk, cardamom powder and knead until you have very soft and slightly sticky dough. Transfer this to an oiled bowl cover with a damp cloth for 2 hours or till doubled in volume.

Deflate the dough and knead again and shape into a ball. Lightly coat all over with a little ghee, cover with a damp cloth and allow it rest for about 15 to 20 minutes.

Divide the dough into 4 equal portions and using your fingers, press out each portion into a round of approximately 4” diameter and about 1/8” thick. You may use rolling pin also)

Place the rounds on a parchment lined or lightly greased baking tray and using a fork prick holes on the whole surface.

Brush the bread all over, lavishly with milk. Bake in a per-heated oven at 180°C for about 10 to 15 minutes till they turn a lovely golden brown.

Take them out of the oven, and immediately brush them lightly with butter. Serve warm along with mutton curry.