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Lucknowi Sheermal
🇮🇳 Indian Vegetarian

Lucknowi Sheermal

🇮🇳 Indian

Saffron-milk sheermal, Awadhi bread for kebab pairing. Flour, water, heat and hands — the oldest bread tradition on earth. Pile in a basket lined with cloth and let everyone grab.

Prep 23 min Cook 15 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Ghee3 tbsp
  • Saffrona pinch, soaked in warm milk
  • Milk1 litre
  • All-Purpose Flour2 cups

Instructions

  1. 1

    Mix the flour(s) with salt, then add water slowly, kneading 8-10 minutes to a soft, springy dough that springs back when poked.

  2. 2

    Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook the first side dry, the second side with ghee, and finish directly on the flame for the puff.

  5. 5

    Finish with a slick of butter and eat while the first one is still steaming.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Lucknow ki Famous Sheermal Recipe❤ | 2 Types of Making Lucknowi Sheermal | लखनऊ की मशहूर शीरमाल · on YouTube