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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
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Course: bread, breads
Cuisine: kashmiri, north indian
Servings: 6 Sheermal


For the Dough:

  • cup Lukewarm Almond Milk
  • tsp saffron
  • 2 tbsp Vegan Butter, melted I used butter flavored coconut oil from Barleon's
  • 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


  • 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!!
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