Bread – That tells story of his rich royal heritage with each bite.

Sheermal/Shrimal is a saffron flavor soft,  semi  sweet and rich bread from the Persia region. The word Sheermal is derived from the Persian word where Sheer means milk, and literal translation Sheermal means milk rubbed. Many street vendors and restaurants bake Sheermal , Taftan and other Persian influenced bread in clay oven, but you can also bake it in an oven.

The bread has a buttery texture, light and rich aroma of kewra and rose water. It is very easy to prepare and require long time for resting the dough. It goes well with kebabs and curries.



  1. Preheat oven at 180°C. 
  2. Lightly grease an oven proof dish.
  3. Warm milk and add into a mixing bowl. Add sugar and yeast. Cover the bowl and set aside for ten minutes.
  4. Add Kewra and rose water to the milk. Mix flour with salt. Add  the sweetened milk. Knead for 4-5 minutes. Add ghee to the dough and knead again till the dough is elastic and silky smooth.
  5. Cover with a wet cloth and keep aside for 30 minutes.
  6. Divide the dough into four equal portions. And make 4 balls.
  7. With the help of roller pin roll the dough as flat breads.
  8. Place this dough on the grease tray. Prick the sheermal breads all over with fork for equal heating.
  9. Add cinnamon and cardamom powder  in the saffron flavored milk. Brush the milk over the breads. Sprinkle mixed nuts and raisins over them, press lightly with hand to make them stick.
  10. Bake for 10-12 minutes or till the breads fluff up nicely and turn golden on top.
  11. When ready, immediately cover with a wet cloth for ten minutes and keep covered to retain the soft texture.