• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Blogging Marathon » Sheermal (Vegan Recipe)

    Sheermal (Vegan Recipe)

    Published: Jan 25, 2018 · Modified: Dec 19, 2019 by Pavani · 29 Comments

    59 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Sheermal is an rich aromatic flatbread flavored with saffron and ground cardamom.

    Vegan Sheermal Recipe For the second day of blogging marathon under 'Sweet Flatbreads' theme, I made some rich and aromatic flatbread called Sheermal. These are traditional flatbreads  of Persion origin -- frequently made in Iran. They brought them to India and this bread is made popular in Kashmiri & Hyderabadi cuisines.Vegan Sheermal RecipeAs I mentioned sheermal is a rich bread made with enriched dough that has eggs, butter and milk. I made the recipe vegan by substituting egg with egg replacer powder, milk with almond milk and butter with butter flavored coconut oil. The bread turned out soft, fluffy and absolutely yummy. You wouldn't be able to tell that this is a vegan recipe.

    I posted a Sheermal recipe years ago and always wanted to redo the post with better pictures. So finally this week's theme gave me a chance to make this sweet flatbread again. The first time I made it my daughter was not born and I mention that in the post saying 'he ate Sheermal with Nutella'. This time around, both of them enjoyed Sheermal with Nutella 🙂Vegan Sheermal RecipeMy favorite part of this flatbread is the beautiful flavor saffron imparts along with the flavorful cardamom. AND the plumped up raisins on top with the chopped nuts makes it extra special. Serve these warm from the oven with some tea and ENJOY!!

    bm-logoLets check out what my fellow marathoners have cooked today for BM# 84.

    Sheermal

    Sheermal is an rich aromatic flatbread flavored with saffron and ground cardamom. It tastes excellent just as is but with a smear of jam or Nutella, it is amazing.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Course: bread, breads
    Cuisine: kashmiri, north indian
    Servings: 6 Sheermal

    Ingredients

    For the Dough:

    • ⅓ cup Lukewarm Almond Milk
    • ⅛ tsp saffron
    • 2 tbsp Vegan Butter, melted I used butter flavored coconut oil from Barleon's
    • 1½ cups all purpose flour
    • ½ cup Wholewheat Pastry Flour
    • 2 tsp Instant Yeast
    • 2 tbsp sugar
    • ½ tsp salt
    • ¼ tsp Ground Cardamom

    For the Topping:

    • 2 tbsp Warm Almond Milk
    • 4~5 Saffron strands
    • 3 tbsp Golden Raisins
    • 2 tbsp Chopped Nuts
    Get Recipe Ingredients

    Instructions

    • Add saffron and vegan butter to the warm milk and set aside.
    • In a mixing bowl, combine flour, yeast, sugar, salt and ground cardamom. Add the warm milk, mix and knead to form a soft, pliable dough. Cover and set aside until the dough doubles on volume, about 1 hour.
    • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
    • For the topping, Combine saffron with warm almond milk and set aside.
    • Divide the dough into 6 equal pieces. Roll the dough into a 5~6" round disc about ½" thick. Prick the top of the dough with a fork, then brush with almond milk and sprinkle raisins and nuts on top -- press lightly.
    • Transfer the dough onto the prepared baking sheet. Make 2 more and place them on the baking sheet.
    • Bake for 4~6 minutes or until the bread is golden, cooked through and starting to get brown spots on top.
    • Keep the baked sheermal warm by keeping them covered in a kitchen towel. Repeat with the remaining dough balls. Serve them warm and Enjoy!!
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

    • Blue platter with Tofu asparagus stir fry.
      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
    59 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Nivedita Thadani

      March 07, 2018 at 3:56 am

      Sheermal! I loved the name. It's very new to me. Cardamom and saffron, i can feel that fresh aroma.

      Reply
    2. Uma

      March 07, 2018 at 11:09 am

      This looks amazing and flavorful. I love that you added dry fruits and nuts. Hope one day I will make this too:)

      Reply
    3. Padmajha PJ

      March 07, 2018 at 11:27 am

      Such beautiful look bread Pavani! Love your choice of substitutes for the vegan version. I have made the regular version long back for another group and my folks enjoyed it! Am tempted to make this again!

      Reply
    4. Nayna Kanabar

      March 07, 2018 at 2:33 pm

      I love this flatbread with the addition of the saffron and cardamom. It must be so aromatic and tasty to eat.

      Reply
    5. Ruchi

      March 07, 2018 at 12:53 pm

      Sheermal , never tried or tasted . But looks so so good. must be very flavourful. Lovely vegan recipe

      Reply
    6. Jayashree

      March 08, 2018 at 2:06 am

      This is a beautiful bread, loved Sheermal. Hope to make these some day..!!!

      Reply
    7. Bhawana

      March 08, 2018 at 11:23 am

      Its a mouthwatering bread must say. Clicks are taken very beautifully. Loved the way you replaced ingredients and still sheermal came out so well. Very tempting.

      Reply
    8. PreethiCuisine

      March 17, 2018 at 11:42 pm

      Vegan Sheermal sounds interesting. Pics are so tempting.Bookmarking this recipe .Fabulous share.

      Reply
    9. Mayuri Patel

      April 06, 2020 at 11:49 am

      5 stars
      I've prepared sheermal twice so far and love this super rich flatbread. I've served it with egg curry and paneer makhani. I agree with you that the saffron adds such a unique and aromatic taste.

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    59 shares