Sheermal Recipe /Shirmal /Milk Bread recipe -Quick and instant recipe with yeast

Sheermal/Shirmal/Milk Bread recipe-Quick and instant recipe

A flat-bread of Middle Eastern origin. Initially eaten in Iran and Pakistan and particularly north India, now this flat-bread has its fans world over.Its truly said that the world is shrinking and in the culinary world the cuisines are nearly merging.

Shirmal literally means ‘Milk Bread’.

It’s a bit sweet in flavor and kneaded with milk and yeast as a leavening agent, along with other ingredients .It’s a bit sweet in flavor, which it gets from the milk and a bit of sugar which goes in. The preparation of Shirmal is similar to that of the Indian ‘Rotis’, but the difference is the addition of yeast in it. History has it, that this flat-bread was brought to India by the Persians and soon it became an integral part of the royal dinners. I have eaten these many times as a child and now this exquisite bread being part of many wedding banquets where one can enjoy these with kebabs as well as with desserts. It brings my fond childhood memories and a touch of nostalgia together, when I eat this soft rich in texture bread.

Now, why did I want to cook it after all?

Although we foodies don’t need any reason to cook, but yes this has a story. A boring evening, with a beautiful weather, my taste buds were craving for a mutton delight. Then we agreed (me n my heart) on keema. Now, a normal roti with keema would just kill the whole essence of the keema, so I decided to prepare Sheermal. It was  8:00pm and the dinner was ready, but my cravings took me to prepare it all over again and I quickly kneaded the flour and went to keep it to a warm place to ferment….with no time for a second proofing, I took the chance and went ahead as I just had to eat it then (lots of laugh).And tada…I check after 45 minutes and the flour had risen. I was elated and made soft, rich and much wanted Sheermal for the first time. I was so happy that I made them. I have some 5 people to testify for it .The reaction was WOW! One of our friends who is from Lucknow, where he grew up eating all these nawabi delicacies gave a big compliment “It reminded him of his childhood”. But really, you just have to make these. They look difficult but they are so easy to prepare.

 Follow my simple recipe and enjoy these easy and soft Sheermal!  

Preparation time:30 min
Cooking time:10 min
Total Time:40 minutes
Recipe Category: Indian Bread

Serves: 8 breads/Rotis

My Cup =200 ml

Ingredients:

All purpose Flour/Maida	3 cups
Active dry yeast (I used solar)	2 ½ tsp
Milk	2
3 cups (1/2 cup more if needed for kneading)
Ghee	4 tbsp
Castor Sugar	4 ½ tsp
Salt	½  tsp
Egg	1
Milk (saffron mixed to dress) Saffron(2 pinch)	1/4th cup

Method:

1. Warm the milk in microwave till little warm than lukewarm.Add  1 tsp sugar and yeast.Let it sit covered on the counter for 5 minutes .One you see some bubbles form that means the yeast is ready.
2. Take all purpose flour in a bowl,add this yeast mixture ,salt,ghee,the remaining sugar and       egg.Mix this with the help of a spatula.The mixture at this point will be sticky.
3. Don't worry just keep mixing softy and use your hands to bring it together.You may dust your hands with a bit of ghee or flour, but don’t put extra flour in the mix.
4. Cover this with a muslin cloth and lid and keep it at the warmest place of your house. I had kept it in my linen closet  between two blankets.
5.  Meanwhile you may prepare keema and cut your salad for serving.Also mix 2 pinch of saffron in ¼ cup of milk to dress the sheermal pre- or post the bake.
6. After 30-45 minutes,check the flour.Mine had risen to double and I started making the naans.
7. Preheat your oven at 220 degrees Celsius at bake.
8. You do not need a rolling pin for these,as the flour is very soft and you may just spread it on the counter with your hands in a roti shape or shape it between two hands.
9.  Line a baking tray and start placing your sheermal onto it.Bake for 10 minutes till done and last 5 minutes change the oven option to top element to have a nicely golden top.Take out th sheermal out of the oven and dress it with milk saffron mix with a silicon brush.The sheermal gets its beautiful yellow color from this milk saffron brushing.

Note: Best served with Keema, Nihari, Kababs and Phirni as dessert.

Rose phirni served as dessert serves as best combination.

Also see Recipe:  Rose/ Gulab Phirni

Recipe :Amritsari kulcha....served with Curd/pickle and salad

Amritsari Stuffed kulcha...

Amritsar's Stuffed Kulcha's don't need any introduction or special mention to make  one feel desirable to have them.They are one of the most popular flat bread stuffed with potato and onion filling and mostly liked and relished in the north of India.

Amritsar,the foodies paradise.

Amritsari kulcha as the name itself suggests , was born and still is the most loved dishes over there.There are ,many eating joints which one can explore there but the best i like are those road side joints ,many of which go without name.There are many recipes which one can find floating.But this recipe is a bit different from the usual traditional recipe with some variations with the portions.

And like any other recipe of mine they are always tried and tested in my kitchen first and then put to paper.Traditionally the stuffed amritsari kulcha's are served with chana's or chole as they are called but we like to have them just like that with either curd or my favorite Punjabi panchranga pickle and salad and of course lots of butter.Now, this is one thing one cannot do without !!

These can be prepared in an Oven or Tandoor or Pan.I personally recommend a pan ,as it tastes much better.You can roast as much as you need and serve hot .It may not rise as much it does in an oven but the taste and softness is guaranteed.

Hope you enjoy the preparation.

Ingredients:

All purpose Flour:2 cups

Whole wheat flour: 1 cup

Sugar: 3 tsp

Salt:1/2 tsp

Baking Powder:1 tsp

Baking Soda: 1/2 tsp

Curd: 4-5 tbsp

Oil:2 tbsp

Carom Seeds: 2 pinches

Cumin Seeds: 2 pinch

Milk: to knead( You can knead with lukewarm water as well but i prefer whole milk as it makes it softer and rich and perfect for serving kids as its healthier.)

For Filling:

Potatoes boiled and peeled: 4-5
Onion diced(small): 2 small
salt: to taste (remember the dough too has a bit of salt)
Red chili powder: to taste
Garam Masala: 1/4 tsp
Coriander Powder:1 1/2 tsp
Amchoor Powder: 1/2 tsp
Ginger minced: 1'' or 1 tsp
Cumin seeds: 1/4 tsp
Carom Seeds: two pinches.
Fresh coriander leaves: 4 tbsp
Green chillies : 1/2 minced

Method:

1. Sieve the flours ,baking powder,baking soda,salt,sugar(Castor) together.
2. Add oil and rub the flour well to let the oil get incorporated well. 
3. Add cumin seeds,carom seeds and mix.Now add curd and mix well.
4. Take milk or water and add gradually to knead it into a dough.Knead for 5-7 min to make the dough smooth.
5. Cover and lid and keep it in a warm place for 2 -3 hours to let it rise well.
6. Prepare filling: Heat ghee in pan.Add cumin seeds and let them splutter.Add minced ginger and cook for a second and add onions.Let the onions get translucent add the all the masala's and mix well.
7. Mash the potatoes with and hand in a bowl.Add the potatoes to the pan and cook on medium flame for 5-7 minutes or till the potatoes a little mushy and the masala is nicely mixed.Switch off the flame and add the coriander leaves and keep aside to cool.
8. Once the dough has risen well, divide the dough into small equal portions to make kulcha's.
9. Make equal size balls of the potato mix as well,as its easy to stuff and you get an even filling for all kulcha's.
10. Take one dough ball flatten it a bit with your fingers and place the potato filling in the centre. Close and seal the dough with your hands and flatten again with your fingers.Do not use a rolling pin as it make break the kulcha as the dough is very soft.
11. Heat a pan or tava  and cook on both side.Alternatively,if you like cook in a preheated oven @250 degrees Celsius for 10 minutes or till done.
12. Serve hot with butter on top .Relish with Curd or Pickle and salad.