Cook's Hideout: Sheermal-Sweet Yeasty Indian Bread

April 24, 2011

Sheermal-Sweet Yeasty Indian Bread

Hope you are having a fun Easter Sunday. We went to Hershey Park yesterday and it was interesting to watch the whole process of cocoa beans turning into chocolate bars. Bought a lot of chocolate and kids had a blast on the roller coasters. Personally I'm not a roller coaster person, I'm happy watching everyone scream and have fun, I don't want to do it myself. It was a great Spring day to be out and about enjoying the weather and having fun.


For the last day of Blogging Marathon, I made these slightly sweet and yeasty bread called Sheermal. To me, the name sounds more like a porridge kind of a dish and not a bread. But apparently this is a sweetened naan made in the tandoor or an oven. I made these for lunch and served them to my son with some nutella spread on the top and he enjoyed it a LOT and called it "SWEET PIZZA". I have to say, these bread are very easy to make and the end result is soft, yeasty sweet bread that is awesome by itself or with some Almond Kheer like Yasmeen did here.

Thanks to Valli for organizing this marathon and looking forward to participating in the future marathons.

Recipe adapted from India Curry.

Yeast - 2¼ tsp (0.25oz. pack)
Granulated Sugar - 1tsp
Milk - ¼cup
Salt - ¼tsp
All-purpose Flour - 1 cup
Whole wheat pastry flour - ½ cup (or just use 1½ cups of All-purpose flour)
Ghee - 2tbsp
Powdered Sugar - 2tbsp
Saffron - 6 strands
Egg - 1
Golden Raisins - for garnish

  • Mix yeast, granulated sugar, saffron and warm milk (at 100 to 110°F) in a measuring cup. Set aside.
  • Whisk egg and melted ghee in a small bowl.
  • Whisk flours, salt and powdered sugar in a large mixing bowl. Make a well in the center and add the wet ingredients. Mix well to form smooth dough. Add water if needed.
  • Knead for about 10 minutes until the dough is soft and supple. This dough is very easy to handle and is great to work with.
  • Cover with plastic wrap or kitchen towel and allow to rise for about 1 hour or until doubled in volume.
  • Preheat oven to 450°F.
  • Knead dough again and divide into 6 equal parts.
  • Roll each part into 5" disc and place raisins on the top. Press lightly.
  • Bake on a greased baking sheet for 6-8 minutes or until golden brown spots are formed.
Serve hot and Enjoy!!

Here's a Pictorial:

Foamy yeast1

Sheermal dough

Raised dough



Lets see what my fellow marathoners BM#4 have been cooking up today.

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree
Seven Days of Cakes:Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli



  1. new to me!....gaani chaala bagunayi!,....I could have for a snack! :))
    Smitha's Spicy Flavors

  2. Pavani, those sheermal looks so fetching...I have never made but would love to make these sometimes..

    It was fun doing these 7 days..thanks for joining us. Looking forward to the future sessions.

  3. They look lovely..nice clicks..good one !!

  4. Nice recipe. This is very new to me..

  5. This is something new to me. AS you said, the name sounds like a kheer or a sweet.

    Enjoyed the week of Indian breads here.

  6. looks absolutely delicious n yummy..:)

  7. i loved the way those golden kishmish decoration on top of the bread...yummmy

  8. Really super yummy snack. Looks like you guys did have a lot of fun at the Hershey Park~

  9. Completely new one to me, bread looks simply fabulous and prefect..

  10. PAvani,
    You have a beautiful space out here... with numerous recipes.. Glad to follow you.. and i will be sending the secret ingredient to you (Maitri).. will mail you..

  11. I just love flatbread, and this one looks lovely. Great pictorial. Thanks.


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