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🇮🇳 Indian
Sheermal straight off the tawa — blistered, ghee-brushed and impossible to eat slowly. Ready in 45 minutes including prep.
Prep 25 min Cook 20 min Serves 4 Easy Ingredients
- 🧂Saltto taste
- 🌶️Saffrona pinch
- 🧀Milk1/2 cup, warm
- 🌾All-Purpose Flour2 cups
- 🫙Sugar1 tbsp
- 🫙Baking Powder1/2 tsp
- 🫙Neutral Oilfor kneading
Optional extras
Instructions
- 1
Knead a soft, elastic dough with the flour, yogurt and milk; rest until relaxed.
- 2
Roll thick, top or fill as the name promises, and dock the surface.
- 3
Bake or griddle on high heat until leopard-spotted, then brush with ghee.
- 4
Serve hot — a kulcha waits for nothing.
Chef's tip
Rest the dough — unreaxed dough snaps back under the rolling pin.
Video: SHEERMAL ROTI MAKING | HOW TO MAKE TRADITIONAL SWEET NAAN | AMAZING STREET FOOD OF KARACHI · on YouTube
Sheermal
- Time
- 45 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 25 / 20 min
Ingredients
- 🧂 Saltto taste
- 🌶️ Saffrona pinch
- 🧀 Milk1/2 cup, warm
- 🌾 All-Purpose Flour2 cups
- 🫙 Sugar1 tbsp
- 🫙 Baking Powder1/2 tsp
- 🫙 Neutral Oilfor kneading
Optional
- 🌿 Fresh Cilantroto finish
Steps
- Knead a soft, elastic dough with the flour, yogurt and milk; rest until relaxed.
- Roll thick, top or fill as the name promises, and dock the surface.
- Bake or griddle on high heat until leopard-spotted, then brush with ghee.
- Serve hot — a kulcha waits for nothing.
