Nan-e- Sheermal is a slightly sweet traditional bread from Iran, one of the breads for the month of Ramadan.
“Sheer” means milk in Farsi, and because the dough is made with milk instead of water, it is called Sheermal, which means “bread made with milk.”
It was traditionally one of the privileged foods of the wealthier people in the communities of Herat. It is indeed part of the food culture of Herat (Afghanistan), which was transferred to Iran (Khorasan Razavi) and surrounding provinces like Badghis and Ghor.
Nan-e- Sheermal is made of: wheat flour, milk, yeast, saffron, and eggs.
You can indeed find some Sheermal decorated on the surface; Lucknowi Sheermal is garnished with raisins, while others with sliced almonds, poppy seeds, or sesame seeds as the final decoration.
Currently it is made only on special occasions like wedding ceremonies and only at home for domestic consumption.
Traditionally it is baked in a tandoor.
According to traditional culture, it was a fundamental part of the breakfast for newlyweds in the first days of marriage, along with eggs, honey, and milk.
In India, this milk bread is mainly found in Muslim quarters of Kashmir, Lucknow, and Hyderabad.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours 20 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 2/3 cup sugar
- 1 tablespoon nutritional yeast
- 2/3 cup milk
- 3 1/2 cups flour
- 1 teaspoon cardamom
- 1 egg
- 7 tablespoons clarified butter
- 1/2 teaspoon saffron
- to taste salt
Steps
Mix the sugar with the yeast and warm milk.
Let it sit for a few minutes
Combine the flour with salt, then add to the yeast mixture.
Add the beaten egg, cardamom, and melted clarified butter.
Knead the dough and let it rise until doubled in size.
Spread the dough on a baking sheet lined with parchment paper. Deflate it with your hands and spread it out.
Let it rise for another 20 minutes.
Decorate with small dimples using your fingers.
Brush with a mix of beaten egg, 1 tablespoon of water, and saffron. Decorate with sesame in the dimples.
Bake in the oven at 392°F (200°C) for 15 minutes.
Accompaniment:
Usually, Nan-e- Sheermal is consumed with breakfast tea, or served warm as an accompaniment to a meal with a mutton curry or spicy skewers.
It can also be served with Khurma/Korma/Qorma or with a vegetable curry.
