 Sheermal served in Iran | |
| Alternative names | Shirmal |
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| Place of origin | Iran,India,Pakistan,Afghanistan |
| Region or state | Iran,Indian subcontinent |
| Main ingredients | Maida,Milk,Ghee,Saffron |
Sheermal (Persian/Urdu:شیرمال,Hindi:शीरमल,:, also spelledshirmal, is asaffron-flavored traditionalflatbread eaten inIran and theIndian subcontinent. The word sheermal is derived from the Persian words شیر (translit. sheer, Sanskrit Kshir) meaning milk, and مالیدن (translit. malidan) meaning to rub or to knead. In a literal translation, sheermal means milk-rubbed. It was introduced toNorth India by theMughal emperors during themedieval period. It became a delicacy ofLucknow,Hyderabad andAurangabad.[1] It is also part of theAwadhi cuisine[2] and is enjoyed inBhopal andPakistan.
Shirmal is a mildly sweetnaan made out ofmaida, leavened with yeast and baked in atandoor or oven. Shirmal was traditionally made likeroti. Today, shirmal is prepared like naan. The warm water in the recipe fornaan roti was replaced with warmmilk sweetened withsugar and flavored withsaffron andcardamom.
In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.
In India, especially in the city ofLucknow, shirmal is sometimes served with kababs,tikkia, or alongsidenihari.
Iranian breads | |
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