Awadhi Sheermal

Name: Awadhi Sheermal
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: Awadhi
Ingredients: 500 g refined flour (maida); 200 ml Warm milk; 80 g Ghee; 2 tbsp Sugar; 0.5 g saffron strands; 1 tsp Yeast; 2 tbsp Yogurt; 0.5 tsp Salt; 0.25 tsp green cardamom powder

A lightly sweet, saffron-scented Lucknawi flatbread enriched with milk and ghee, traditionally baked in a tandoor and served with rich Awadhi kebabs and kormas.

🇮🇳India· Uttar Pradesh

Prep: 180 min
Cook: 25 min
Total: 205 min
Servings: 6
Difficulty: Hard
Calories: 280 kcal

Equipment

•Tandoor or oven
•Rolling pin
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 11 g
carbs: 40 g
fibre: 2 g
protein: 6 g
calories: 280 kcal

Instructions

1
Mix the yeast and a pinch of sugar into the warm milk. Let it sit for 10 minutes until frothy.
2
Put the flour, remaining sugar, salt and cardamom powder into a large bowl. Stir them together.
3
Pour in the frothy yeast milk, saffron milk, melted ghee (clarified butter) and yogurt. Knead into a soft, smooth dough.
4
Cover the dough with a cloth. Leave it in a warm place for 2 hours until slightly puffed.
5
Divide the dough into equal balls. Roll each ball into a round flat disc, about 1 cm thick.
6
Prick the top of each disc gently with a fork so it does not puff up too much.
7
Brush plenty of saffron milk over the top of each disc.
8
Bake in a preheated tandoor (clay oven) or oven at 220°C for 8-10 minutes. Cook until golden with light char spots.
9
Brush the hot sheermal (saffron flatbread) with a little more melted ghee before serving.