What is Sheermal?

Sheermal, or Shirmal, is a type of flat bread or "naan", which usually occurs in the Middle East countries such as Iran and Pakistan. It is also part of Indian cuisine, especially in the northern region, because people are in close proximity to Pakistan and Iran. This flatbread consists mainly of "Maida" or versatile flour mixed with yeast for jump. Preparing for Sheermal is similar to the preparation of Indian flat bread called "Roti", but what makes it clear is the inclusion of milk in the dough and the apparent saffron taste. Shirmal is best served warm, along with kebabs, meat or soups. It is assumed that this flatbread owed its roots to Persia, modern Iran, at a time when the Persians traveled to Pakistan and India. Probably it was invented in a city called Lucknow, located in North India by man Muhammadan. Shortly thereafter, bread became the basis of Lucknow and was soon introduced by license fees during banquets and festivals. Shirmal was served together with meatMi, curry sauces and even with desserts, because the bread was ideal for picking up the tracks of sauces and meat on the plate.

Sheermal can have a very rich texture, because water usually used for bread dough is completely replaced by milk. Saffron is initially soaked in milk to give its taste of bread before the milk is integrated into the flour. Other sheermal ingredients include eggs, sugar and some fat, usually butter, which makes the bread so rich that it is sometimes nicknamed "DOODH KAZANA", translated as "Treasury of Milk". Dried fruit and cardamom can be added for added sweetness. After all the ingredients are mixed and kneaded together, the dough is left to sit for a while before the roll is thin for baking.

The traditional cooking method of Shirmal is baking bread in tandoor, cement and clay furnace, which is vertically excavated, like a high urn. Fire is placed in the middle and flat bread withAir by sticking it on the heated sides of the oven without touching the fire. Sheermal can also be cooked in Tawa, a flat pan, which is usually used for cooking Roti, should be covered on both sides and heated only Tawa to cook the shirmal properly. If no tandoor or tawa is available, the current oven can also be used to care for Sheermal.