Dilli Ka Sheermal
Saffron-infused leavened flatbread, slightly sweet and rich with ghee.
About this dish
Originating from the Persian word for 'milk-rubbed', Sheermal is a regal leavened bread that traveled from Iran to the royal courts of Delhi. Unlike the biscuit-like versions found elsewhere, Delhi's Sheermal is soft, slightly chewy, and intensely aromatic with saffron and kewra. It was traditionally baked in iron tandoors and served with spicy qormas to provide a sweet, buttery contrast.
Ingredients
The Dough
- 500g (4 cups) All-purpose flour (Maida)
- 1 tsp Active dry yeast
- 2 tbsp Sugar, superfine
- 1/2 tsp Salt
- 150ml (0.6 cup) Warm milk
- 100g (7 tbsp) Ghee, melted
- 1 Egg (optional, for softness)
Aromatics
- 1 tsp Saffron strands, soaked in 2 tbsp warm milk
- 1 tsp Kewra water (screw pine essence)
- 1/2 tsp Cardamom powder
Finishing
- 2 tbsp Melted ghee for brushing
- 1 tsp Melon seeds (Magaj) for topping
Method
- 1
Activate the yeast
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 10-15 minutes until a thick, frothy foam forms on the surface. If it doesn't foam, the yeast is dead; discard and start over with fresh yeast.
- 2
Mix the dry ingredients
Sift the flour into a large mixing bowl. Add the salt, cardamom powder, and melted ghee. Rub the ghee into the flour using your fingertips until the mixture resembles fine breadcrumbs; this 'shortening' process is what makes the sheermal tender.
- 3
Knead the dough
Add the yeast mixture, the saffron milk, and kewra water to the flour. Knead for 10-12 minutes by hand or 7 minutes in a stand mixer until you have a smooth, elastic, and slightly sticky dough. The dough should be softer than a standard roti dough.
- 4
First Proof
Place the dough in a greased bowl, cover with a damp cloth, and leave it in a warm, draft-free spot for 2 hours. The dough should double in size. In Delhi's winters, this might take up to 3 hours.
- 5
Divide and Shape
Gently punch down the risen dough to release air. Divide it into 6-8 equal portions and roll them into smooth balls. Let these balls rest for another 15 minutes to relax the gluten, making them easier to roll out.
- 6
Rolling the bread
Roll each ball into a circle roughly 6 inches in diameter and 1/2 inch thick. Traditional Sheermal is thicker than a naan. Use a fork or a bread docker to prick the entire surface deeply; this prevents the bread from puffing up like a pita.
- 7
Saffron Wash
Brush the top of each rolled disc with additional saffron-infused milk. This gives the bread its iconic golden-orange hue. Sprinkle a few melon seeds on top and press them gently into the dough.
- 8
Baking
Preheat your oven to 220°C (425°F) with a pizza stone or baking tray inside. Place the sheermal on the hot tray and bake for 8-10 minutes. The bread should be golden brown with dark spots but still soft to the touch; do not overbake or it will become hard.
- 9
The Ghee Soak
As soon as the Sheermal comes out of the oven, brush it generously with melted ghee. For an authentic 'Old Delhi' experience, some chefs even dip the hot bread briefly into a bowl of warm ghee before serving.
Notes & variations
- For a vegan version, use coconut milk and vegan butter/oil, though the flavor will differ significantly.
- Pricking the dough is essential; without it, the bread will puff and lose its characteristic dense, soft crumb.
- Leftover sheermal can be wrapped in foil and reheated in a low oven; it actually toasts beautifully.
- Add a pinch of yellow food color to the saffron milk if you want that vibrant street-food look.
Serve with
Perfect when paired with Galouti Kebab, Mutton Qorma, or Nihari.
Cook's note
Use high-quality Kewra water; it is the secret scent that distinguishes a true Dilli Sheermal from a plain sweet roti.