sheermal

Sheermal is a traditional flatbread from the Indian subcontinent, closely associated with Mughlai and Awadhi cuisine as well as Kashmiri cooking. Its pale yellow color and rich, soft texture set it apart from other breads. The name is often linked to Persian, with sheer meaning milk, reflecting the bread’s dairy-rich dough.

Typical preparation combines refined flour with milk, ghee or butter, and a touch of sugar. Some recipes include saffron to impart color and aroma, while others use turmeric. In some versions the dough is leavened with yeast; others are unleavened. The dough is rolled thin, brushed with ghee, and cooked on a hot skillet or in a tandoor until just golden. The bread is usually served warm and may be brushed again with ghee before serving.

Regional variations exist. In Lucknow and the surrounding Awadh region, sheermal is a common accompaniment to kebabs and richly braised dishes. Kashmiri versions are often saffron-toned and served with meat dishes as part of festive meals. Punjabi preparations also appear, typically accompanying curries or kebabs.

Serving and culture: Sheermal is valued for its soft interior and lightly crisp edges, with the ability to soak up gravies. It is commonly prepared for special occasions, Ramadan, and festive meals across communities in the subcontinent. Nutrition is typical of enriched breads, with higher fat content from ghee and milk. Leftovers can be stored and reheated.