Sheermal
| This article is part of the series |
| Iranian cuisine |
|---|
 |
|
Breads & Naans
|
|
Cheeses |
|
Soups & Āshes
|
|
Dishes (rice (polo) served with kababs such as )
(served with polo (rice) )
|
|
Hors d'oeuvre
|
|
Sweets & Desserts
|
|
Related cuisines |
 Iran portal |
| Sheermal | |
|---|---|
| Alternative name(s): | |
| Shirmal | |
| Place of origin: | |
| Iran | |
| Region or state: | |
| Iran, Pakistan, North India | |
| Main ingredient(s): | |
| Maida, milk, ghee, saffron | |
| Recipes at Wikibooks: | |
 Sheermal | |
| Media at Wikimedia Commons: | |
 Sheermal |
Sheermal or Shirmal (Persian: شیرمال), is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Pakistan, Lucknow region and Hyderabad,India, probably from Persian influences. It is one of the several rare Lucknow and Hyderabadi delicacies in India.[1] It is also part of the Awadhi cuisine.[2]
Preparation
It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with Lucknow Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari.
|
Wikibooks Cookbook has a recipe/module on |
References
| ||||||||
| ||||||||
| ||||||||
| |||||||||||||||||
| ||||||||||||||||||||||||||