Sheermal (at home without Tandoor, no Microwave)

Sheermal is the word comprises of two words- Sheer (ksheer) +Mal (sometimes also pronounced as Maal). Both words are terms to Milk and Ghee respectively. This clearly elucidates that it is something having milk and ghee. Actually Sheermal or Sheermaal is a mildly sweetened, saffron flavored all-purpose flour bread like Naan having good portions of milk and ghee (clarified butter). It derives its mild sweet flavor from sugar and milk where milk is the only ingredient used for kneading instead of water. Sometimes yeast is also used for fermentation but for this time I have used baking powder instead. Sheermals were invented here in our Lucknow city only as part of Awadhi cuisine having similarities with Mughlai cuisine. This bread has got roots from Persia also. These are round like roti/chapatis but at some eateries here, sheermals are prepared round sans one short cut-bite like moon which is believed that this bite has been dedicated to the inventor of this bread. Sheermal was invented by Muhammadan.Sheermal (at home without Tandoor, no Microwave)

This is another bread after Tandoori Roti and Naan, for which I underwent this time as trial without Tandoor. Like Tandoori roti and Naan, it also required tandoor but thanks to my post about Tandoori Roti, I could also make this one a possibility without Tandoor. Thus obviously I followed the same method of cooking as it was for Tandoori Roti. This method is one of the good possible methods I know of so far, to cook bread without tandoor. I always insist that cooking tandoor-breads without tandoor can’t provide equally same breads as the ones cooked in Tandoor but this is an acceptably good method to cook Sheermals at home without Tandoor and Microwave. Without Tandoor, it has a slight lacking in color and texture but you won’t complain about flavor, aroma, its bite and crunch. Other way, you can also go for another simple method to just cook (except ingredients) I used for Mint-Garlic Butter Naan (without Tandoor). If your kitchen possess tandoor; following this recipe (ingredients and making), you can get best Sheermals if you go for cooking in tandoor.Sheermal (at home without Tandoor, no Microwave)

So let’s check out its recipe to make some quickly to relish immediately-


Time Taken- For Preparation- 1 hr

                       For Cooking- 5-10 for 1

Servings/Yield- 6-8

Category- Main-Course (Breads)


All Purpose flour/Refined flour (Maida) – 2 cups

Sugar-1 generous tsp

Baking Powder- ½ tsp

Salt- ½ tsp

Saffron (Kesar) -1/8 tsp

Milk- ¾ cup+4 tbsp (warm)

Melted Desi Ghee/Clarified Butter- ¼ cup +to smear on serving

Rose Water/Kewra jal- ½ tsp

Specific Requirement-

Roaster/Steel wired gauge

Steps to follow-

  1. First of all add saffron strands in 4 tbsp of warm milk; leave it for 15 min to release its flavor and color. Then dissolve uniformly.
  2. Take all-purpose flour, sugar, baking powder, salt and melted clarified butter in a bowl or onto a deep plate to knead.Sheermal (at home without Tandoor, no Microwave)
  3. Mix all the ingredients with hands into a crumbling flour mixture.Sheermal (at home without Tandoor, no Microwave)
  4. Now add half of the saffron dissolved milk along with rose-water into the crumbling flour mix and knead it into smooth dough adding milk slowly as required from ¾ cup of milk. Leave it to rest for 1 hr covered with damp cloth.
  5. Now knead the dough again. Take one ball out of the dough, round it, smoothen its edges, flatten and roll it out in a circle of 14-15 cm diameter & 2-3 mm thick. (At this time if you wish, you can cut a small piece from it as half-moon. It’s not necessary, traditionally it is done at some eateries)
  6. Make deep pricks with fork horizontally in line and brush its whole one side with some of the remaining saffron dissolved milk.Sheermal (at home without Tandoor, no Microwave)
  7. Meanwhile properly heat up a pan on high flame; transfer the elongated sheermal to the pan placing the saffron-milk brushed side onto the pan as base side.Sheermal (at home without Tandoor, no Microwave)
  8. Now just after placing, lower the flame to medium. And when you see it is bubbling up from the base, sprinkle some saffron-milk and let sheermal gets cooked.

    cooking with 2nd sheermal
    cooking with 2nd sheermal without cut bite-piece
  9. After few seconds, scrape the sheermal from sides to check whether it is browning. When it starts getting light brown, and starts leaving from its sides easily on scraping; scrape all around with a flat ladle and flip over.Sheermal (at home without Tandoor, no Microwave)
  10. Let it gets cooked this way only for 3-4 seconds.
  11. Meanwhile get your roaster ready on other flame and then transfer the sheermal to the roaster with tongs. Cook it well both sides, turning on roaster until it acquires dark blackish-brown spotted texture.Sheermal (at home without Tandoor, no Microwave)
  12. Take out in a plate and likewise prepare all sheermals. Serve hot smeared with ghee and relish with a non-veg or veg curry of your choice or Nahari (a non veg curry).Sheermal (at home without Tandoor, no Microwave)


1. If you wish you can make sheermals more deep saffron-colored. Just remove from flame after 10th step onto a plate. Quickly brush more saffron-milk on both sides and then cook on roaster like explained 11th step. Finally proceed for 12th step


9 Comments Add yours

  1. Maria Nasir says:

    Simply sumptuous !!! I’m a big fan of this rich, flavourful bread :)…we have it here with almond qorma or for breakfast with pink tea…love this recipe and your easy step by step directions. Saved it to bookmarks, will try ASAP 🙂

    1. shobhnaa says:

      Thank you so much Maria for commenting. I was thinking you’d surely like it. Did you like the inclusion of saffron? I got to know something about you that you don’t like saffron flavor. Is it so? 🙂 . But sure go for it anytime you wish to have it 🙂

  2. Beautiful post Shobhanaa :). I was thinking of this wonderful flat bread lately and yu read my mind :).

    1. shobhnaa says:

      Thank you Sonal 🙂 ….. See, I possess this ability also ;). Actually it’s called the telepathy b/w two connected people 🙂 . Are we? 🙂

      1. :). Sweet Shobhnaa, absolutely.

  3. surbhi says:

    like tandoori roti and naan…after 1-2 hour naan gets hard like chewing gum and difficult to eat….if we make sheermal and keep it and serve it after 2 hours will it gets into same tendency as naan….or it will remain soft and easy to chew…please do comment….

    1. shobhnaa says:

      If you spread butter/clarified butter/desi ghee over sheermal, it will remain soft after several hours.

would love to hear from you :)

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