Sheermal or Shirmal : Irani style nan

Sheermaal  : Irani style nan

Sheermal bread is very soft in texture and my favorite. We get this bread in Hyderabad commonly. It is Irani style bread with aroma of saffron and butter. I have made a healthier version by adding some whole wheat flour.  I have used my bread machine on dough setting. You can also make this using food processor or just your hands for mixing. 

INGREDIENTS

Egg : 1

Milk : 1 cup warm

Butter : 1/2 cup

sugar : 2  tablespoon

salt : 1/4 teaspoon

Yeast : 1 1/4 teaspoon

All purpose flour : 2 cups

Whole wheat flour : 1.5 cup

sesame seeds : 2 tablespoon

egg yolk : 1

METHOD using bread machine

1.  Add all wet ingredients first in bread machine. Egg, 1 cup warm milk, 1/2 cup melted butter.

2. Now add all purpose flour and whole wheat flour and salt and sugar and yeast. 

3. Use dough setting and turn on bread machine. My machine takes 1.5 hours for well risen perfect dough. 

METHOD without bread machine

1. Mix yeast and sugar and add 1/4 cup warm water. Set aside for 15 minutes till bubbles form. This is to activate yeast. 

2. Beat egg and add milk to it. Now add the above mixture and mix again. add salt.

3. Slowly add flour 1/4 cup at a time and keep kneading. Make a soft dough.

4. Cover the dough with plastic wrap and set aside in warm place to rise. 

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1. Make big balls and roll out in circular shape . My three year old has rolled my bread and hence slightly shapeless but good enough for 3 year old kid. 

2. Brush each bread with egg yolk and sprinkle sesame seeds. 

My dough made 6 sheermals

3. Bake in preheated oven at 350 degree F for 25 to 30 minutes or till golden brown. 

4. Serve hot and fresh with rich gravy. I served with Paya soup. For recipe of paya soup please search my blog . 

Sheermal : Sweetened Mughlai Naan : Indian special Bread

Sheermal is a sweetened Naan made out of Maida (All-purpose flour), leavened with yeast, baked in Tandoor or oven.

This is sweet bread. In the olden days, it was made just like Roti . The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

Ingredients

Dough

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Milk at 100º F to 110º F: ¼ Cup

4. Saffron: 6 Strands

5. Egg: 1 slightly beaten

6. Melted Ghee: 2 Tablespoons

7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups

8. Salt: ¼ teaspoon

9. Confectioner's sugar (Powdered sugar): 2 Tablespoons

Garnishing

Yellow golden raisins

Flour for dusting and rolling.

Method

Dough

1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes.

2. Mix in Egg and melted Ghee

3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.

Baking Sheermal

4. Knead dough again. Divide in 6 equal small balls.

5. Preheat oven to 450º F.

6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins).

7. Place about 5 raisins on the disc. Press the raisins lightly.

8. Put 2 discs on a greased baking sheet.

9. Bake 6 to eight minutes.