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Sheermal By Chef Pankaj Bhadouria


Sheermal is a traditional and unique dish from Lucknow. Chef Pankaj Bhadouria shares the recipe of this saffron flavoured bread.
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Cooking Time

10-20 Min

Meal Type


Preparation Time

10 Min



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  • For Sheermal

    • 1 kg all-purpose flour

    • 800 ml milk

    • ¼ cup powdered sugar

    • salt to taste

    • ¼ cup melted ghee

    • 4-5 tbsp screw pine water

    • 1 tsp saffron


  1. 1

    In a bowl mix all-purpose flour, milk, powdered sugar, salt.
  2. 2

    Heat ghee in a pan. Pour the melted ghee into the flour and mix well. Knead the mixture into a smooth dough and rest it for two hours.
  3. 3

    Soak saffron strands in screw pine water.
  4. 4

    Knead the dough again after resting. Divide the dough into equal portions. Flatten the dough balls into thick discs using a rolling pin.
  5. 5

    Place the Sheermal on a baking tray, Brush it with saffron soaked screw pine water.
  6. 6

    Bake in a preheated oven for 8 - 10 minutes.

Sheermal is a word derived from Persia, which means rubbing of milk. A traditional flatbread from Iran introduced to India by the Mughal Emperors has become a delicacy of Lucknow, Aurangabad and Hyderabad. It is also a part of the Awadhi Cuisine.

Sheermal is a mildly sweet flatbread made with all-purpose flour, sugar, milk, ghee and leavened with yeast and coated with saffron water after baking.

This yummy naan can be served with kababs or nihari.

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