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. 

DINNER ROLLS (Pav)

Pav Bhaji is not only the favorite food of Maharashtra; it’s also favorite to my family though we are from south.

Even in Maharashtra, the Bhaji only made at home the Pav is brought from Bakery. But, I bake the pav at home. (just fresh……how fresh ? 30 to 60 min fresh !)

Pav is called dinner rolls, in English. When, scrolled the “Dinner Rolls” on the blog, my husband said “it’s not dinner rolls, its Bun!”

I too puzzled, but Wiki helped me to prove I am right (as usual, always). This is how Wiki differentiates the dinner rolls vs bun.

Dinner Rolls : A bread roll is a small, often round loaf of bread for one person. Also, commonly used to make sandwiches.

Bun : A bread roll of various shapes and flavorings, typically sweetened and often containing dried fruit.

Okay, without anything further ado, let’s bake the Pav.  Oh, I am going to make only Pav not Bhaji  

Ingredients required : 1 cup of Luke warm water   ;    2 ¼  tsps of yeast    ;   1/4 cup Sugar   ;   1 beaten egg    ;    2 tsps of  salt       ;    1 cup  of  milk  (warm)     ;   115 gms  of melted butter +  little for brushing   ;   5 cups of All purpose  flour

In a standing mixing bowl (of your Kitchen aid) with dough hook, dissolve yeast in warm water. Let it sit until lightly foamy, then stirring at low speed, add sugar, egg, salt, warm milk, and butter one by one and mix well.

Now, set at medium speed and slowly add AP flour, once, combined well, roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with damp cloth and allow it to rise until double in bulk, (may take about 1 hour, depends on the temperature)

Punch down dough and form dough into equal size balls and place them on lightly oil the square pan and again cover with damp cloth and allow it to rise for 30 min. brush the rolls with remaining melted butter.

Bake in 220°C (425°F) preheated oven for 10 to 15 minutes or until golden brown.