Sheermal is a mildly-sweet, saffron-flavored naan. Sheermal is traditionally made with eggs, but my version is eggless. Sheermal is very popular in the Indo-Pak (Kashmir Part) sub-continent. Actually Sheermal is originated from Iran, but also very popular in Kashmir, Lucknow and Hyderabad.
Recipe type: Bread & Banking
Cuisine: Indian
  • 2 cup All Purpose Flour/Maida
  • ¼ cup Mawa (Milk Solid)/Milk Powder
  • ½ cup Warm Milk
  • 1 tsp Yeast
  • ½ tsp Baking Powder
  • 2-3 tbsp Sugar
  • Salt
  • 2-3 tbsp Ghee/Butter
  • 2-3 Pinch Saffron Threads
  • 4-5 tbsp Milk for Saffron thread
  • 1 tbsp Sesame Seeds
  1. Take a small bowl. Add sugar and warm milk, mix well. When all sugar dissolves very well, then add yeast, mix well and cover it for 7-8 minutes or until the mixture becomes foamy bubbly.
  2. Now sieve the flour with baking powder. Add ghee, salt grated or crumbled mawa/milk powder and mix well, make crumbly mixture.
  3. Now add prepared yeast mixture and make smooth dough, use more warm milk if required. Knead it well and cover it for 30-40 minutes or until the dough becomes double.
  4. Preheat the oven on high temperature 500 F/200 C.
  5. Take another small bowl and soak the saffron threads in milk for brushing.
  6. Knead the dough again and divide the dough into 8-10 balls, then take one ball and make small disk using roller pin. Use same process for other balls too.
  7. Place the rolled disk on the baking tray, pierce randomly with help of a fork, apply saffron milk with brush, and sprinkle some sesame seeds. Now place the try on the middle rack of an oven and bake it for 5-6 minutes or till golden color. You can turn upside down while baking and bake both sides till done.
  8. After baking brush it again with saffron milk and ghee.
  9. Sheermal is ready for serving. It can be served as a breakfast, snack or as a main meal.
• You can add raisin into the dough or you can sprinkle it while baking.
• You can make this Sheermal on stove top too same like as other roti’s.
• While baking keep looking Sheermal else it can be burnt.
Recipe by Binjal's VEG Kitchen at