Sheermal /How to make Sheermal Bread

Sheermal Recipe | How to make Sheermal bread

Sheermal-Plain and with Nuts

Sheermal is mildly sweet, saffron flavoured bread from Awadhi Cuisine. Baked in Clay oven Tandoors, the soft bread is coated with generous coating of Saffron milk, which makes it more soft and melt in mouth.

The bread was introduced during Persian Era in India, but is now very popular in North India especially Old Delhi, Lucknow, Kashmir and parts of Hyderabad.

Soft, fluffy and flaky Sheermal is a popular Eid delicacy. You can find shops selling stacks of Sheermal if you have visited the by lanes of Purani Dilli(Old Delhi), Lucknow, Hyderabad and Kashmir.

The bread is known to a be mild sweet version of the popular Naan. But the bread is thicker and has a richer softer texture than Naan.

Related– Whole Wheat Tawa Naan

Sheermal is basically served with Mutton curries, Nihari or Kebabs. Vegetarians can pair this up rich and creamy gravies.

Sheermal is also served as a TEA TIME SNACK, since it is mildly sweet and has a very soft and fluffy texture.

Sheermal with Tea

Ingredients for making Sheermal

The basic ingredients used to make Sheermal are All purpose Flour(Maida, Ghee, Milk and Saffron.

In my post I have used combination of Whole Wheat and Maida. As I don’t use Maida in cooking and baking now, but wanted to make Sheermal as close to the original version sold in markets so have used combination of Maida and Wheat in the recipe.

The bread is basically flavoured with Saffron, but can find Sheermal flavoured with Green Cardamom, Star Anise, Kewra Water, Rose Water.

In Bhopal, Cloves are used as flavoring agents in this soft and fluffy bread.

Sheermal is usually a leavened bread where the basic leavening agent is Yeast/Khamir. But, there are many online variations where the bread is leavened with Baking Soda or leavening agent is totally left out.

There are some who believe that Sheermal is basically a non leavened bread.

In my recipe I have used very little yeast, which adds fluffiness and makes the bread spongy.

Google to find out so many interesting articles to find out more on the history and it’s variations till date, from the time it was introduced in India.

Variations in Sheermal

Basic Sheermal bread is plain, made without any filling. But you can find variations of it with fillings made with Khoya and mixed nuts.

Another popular variation is where the bread is baked with generous nuts topping and then coated with honey glaze.

In my post I have covered the Plain Sheermal with Saffron Milk coating and with Nuts and Honey Glaze topping, which is a sweeter version of the plain Sheermal.

The nuts topped Sheermal is dipped in honey glaze but I have only brushed the glaze over the baked warm bread, to reduce the calories and make it a mildly sweet as per our taste buds.

Sheermal Topped with Nuts and Baked

How to make Sheermal

Sheermal is a Persian word, where ‘SHEER’ means MILK and ‘MAL means RUB’. To make Sheermal , the flour is rubbed with milk and ghee before kneading into a soft pailabe dough.

Detailed Method ingredients amount and stepwise instructions are in the recipe card. Also, soon will be soon uploading the Video Recipe on my You tube Channel.

Storage and Reheating

Sheermal can be refrigerated for 2-3 days. Warm it in oven or griddle before serving it. You can keep it on the counter an hr before reheating and serving it as the ghee in the bread makes it very hard when refrigerated.

Wrap in kitchen paper towel / parchment paper, then wrap in foil or keep it in an air tight container.

Do not reheat it in Microwave Mode, it will become very chewy. Always reheat the bread in Convection mode or on Oven or on Griddle on low flame.

Related Leavened Traditional Indian Breads from the blog-

Aloo Kulche

Bread Kulche(with Matra Chaat)

More traditional Indian breads from the blog-

Aloo Paratha

Chana Dal Paratha

Bedmi Poori

Recipe Card for Sheermal



How to make Sheermal | Soft and Fluffy Saffron Flavored Mildly Sweet Bread made with Flour, Milk and Ghee.
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Dough Reating Time 2 hrs
Course Mains, snacks
Cuisine Awadhi Cuisine, Indian
Servings 8 Sheermals


  • Cups Flour
  • 2 tbsp Raw Cane Sugar
  • 1 + ¼ Cup + tbsp Milk
  • 1 tsp Saffron Strands
  • 1 tsp Instant Yeast
  • ¼ Cup Ghee
  • 1 tbsp Ghee to brush the bowl and dough
  • a pinch Salt

For Nuts Topping

  • ½ Cup Finely Chopped Nuts(Almonds, Pistachios)

For Honey Glaze

  • 2 tbsp Honey/Maple Syrup
  • 2 tbsp Warm Water


Make Saffron Milk

  • Take ¼ Cup milk and add saffron strands to it. Make saffron milk 20-30 mins before kneading the dough,

Make Dough

  • In a mixing bowl, add flour and salt.
  • In another bowl take milk and add sugar to it. Dissolve it completely. In the same bowl, you can add yeast and mix with milk. See Notes if using Active Dry Yeast
  • Now add melted ghee in flour and rub it with fingers.
  • Next add milk and sugar mix little by little and keep on rubbing the flour in milk.
  • Add about 2 tbsp of saffron milk in the dough.
  • Knead a soft pailabe dough.
  • Keep the dough covered for about 1-2 hrs,
  • When ready to bake Sheermal, take dough and divide it in equal portions.
  • I divided the dough the dough in 8 big portions of about 80-85 gm each. You can use your weighing scale for approximation(if you have). This ensure even baking.
  • Roll each portion in a thick roundel of about 4-5".

To bake Sheermal

  • Preheat oven at 180°C or 200°F. If using OTG, keep both the rods On with fan mode.
  • Line the rolled Sheermal on baking tray. Keep it covered for about 10 mins. till the oven is preheating.
  • Bake in preheated oven for 12-15 mins at 180°C or 200°F. Then switch on the GRILL Mode ON.
  • Grill the bread for 3-5 mins. so that it gets nice light brown tinge. Be careful the bread should not burn.

To make on Griddle(Plain Sheermal)

  • To make on Griddle, keep the griddle inverted like we make Naan and Kulchas. Use iron griddle. Heat it on low flame.
  • Apply some water on the back side of Sheermal and transfer it carefully on the griddle.
  • Once the bubbles start appearing on the upper side, carefully, invert the griddle, with bread side towards the flame.
  • Cook the bread till is light brown in color.
  • Once the bread is baked, apply Saffron milk( add a tsp of melted ghee in it), and brush it nicely on the hot breads.
  • Serve it immediately (preferred) or keep it in wrapped in kitchen towel in hot case till further serving.

To make Nuts topped Sheermal

  • After rolling the dough, generously add finely chopped nuts on the upper side.
  • Carefully transfer the bread on baking tray.
  • Bake in preheated oven for 12-15 mins at 180°C or 200°F. Then switch on the GRILL Mode ON.
  • Grill the bread for 3-5 mins. so that sides of bread gets nice light brown tinge. Be careful the bread should not burn.
  • Generously brush honey glaze on the hot bread.

To prepare Honey Glaze

  • Add 2 tbsp Honey in 2 tbsp warm water and mix well. Do not use hot water.
  • You can add any flavor like cardamom powder, rose essence or kewra water to flavour it.
  • Apply on hot bread and serve or keep it so that the bread absorbs flavors.


I have used a combination of Whole Wheat and All Purpose Flour. You can use only All purpose Flour.
I used about 3/4 Cup milk. You can require a bit less or more milk depending on the flour your are using.
I cooked only Plain Sheermal on Griddle. The nuts topped Sheermal were baked in oven only.
Keyword Saffron Flavoured Bread, Sheermal
Sheermal Plain with Saffron Milk

Do try this popular delicacy from Awadhi Cuisine for your special occasion or just like that. You will totally fall in love with this soft, fluffy and flaky bread. I loved having it with Adrakwali Chai(Ginger Tea). You can also serve it with any of your favourite Green tea or masala tea.

It makes a Royal treat with rich curries on festive occasion. You can make it ahead before your party and re heat lightly in oven before serving.

Few Curries from the blog which you can pair Sheermal for Shahi treat.

Shahi Paneer Kofta, Kathal ki Subzi, Paneer Makhani, Methi Malai Matar, Matar Mushroom, Mixed Vegetable Curry

Share your feedback whenever you make these. I am sure you and your family will love it as much my family loved it.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

12 thoughts

  1. Sheermal is new to me and hearing for the first time. With those nuts on the top and honey glazing, this looks so flavorful and delicious.

  2. I have heard about Sheermal but never had a chance to taste it. Your saffron flavored, mildly sweet bread looks absolutely soft, fluffy and flavorful! Would definitely give it a try. Thanks for the wonderful share.

  3. Sheermal studded with dry fruits and sprinkled with saffron essence and rose essence sounds so flavourful and looks royal. A delicious treat from the royal kitchen. Thanks for the lovely recipe Swaty. You have made it sound so easy to make .

  4. Wonderful share Swaty. Sheermal looks royal and yummy. Loved the topping of nuts over it. So well explained recipe. I would love to try it sometime.

  5. I have heard so much about sheermal but never had a chance to taste it . Your recipe makes it not only sound delicious but easy to make as well .

  6. Swati, what a lovely recipe ! I always wanted to make sheermal but somehow just could never get down to making it. Now with your recipe in my hand, will make it soon. Long back I had tasted it at one of my Kashmiri friend’s place. Beautifully explained recipe. I like the use of both whole Wheat Flour and Maida, instead of only maida.

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