Old Delhi-Style Mutton Korma-Sheermal Platter
A lightly sweet, saffron-scented leavened flatbread from Delhi's Mughlai bakeries, traditionally paired with rich meat curries.
- Prep
- 180 min
- Cook
- 20 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 300 kcal
Equipment
- •Tandoor or oven
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 12 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 300 kcal
Instructions
- 1
Stir the yeast and a pinch of sugar into warm milk. Let it sit and froth for 10 minutes.
- 2
Mix the maida (plain flour), remaining sugar, salt, and ghee (clarified butter) in a bowl. Add the frothed yeast mixture.
- 3
Knead everything into a soft dough. Pour in the saffron milk a little at a time as you knead.
- 4
Cover the dough and let it rest for about 1.5 to 2 hours. Wait until it doubles in size.
- 5
Gently press the dough down to release the air. Divide it into equal balls.
- 6
Roll each ball into a thick round disc. Prick the surface lightly all over with a fork.
- 7
Bake in a hot tandoor (clay oven) or oven until golden brown spots appear. Brush with more saffron milk halfway through.
- 8
Brush with ghee once baked. Serve warm alongside rich meat curries.
Chef's tips
Give the dough enough time to rise fully so your sheermal turns out soft, fluffy, and gently sweet.
Ingredient substitutions
- tandoor baking → conventional oven at high heat
Storage
Store in an airtight container for up to 2 days.
Reheating
Reheat briefly on a tawa or in a warm oven before serving.
Common mistakes to avoid
- •Not letting the dough rise long enough, which makes the bread dense and heavy.
Serving suggestions
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