Sheermal roti without egg
My first encounter with Sheermal roti was on the streets of Kashmir long time ago. It was a sudden fragrance of fresh baked sweet bread that filled the air. There it was a small shop who was bringing and arranging his bakes for the day. Never heard of it or eaten it before, I was mesmerised by its fragrance and the texture. We enjoyed the street food with a cup of Kahwah tea. Today I am reliving my experience of the Sheermal roti at home. Perfect to the T, in its fragrance and its form. Do check out the Sheermal roti with egg recipe from my blog.
Here it is the Sheermal which travelled from Persia to Kashmir and has taken many forms as it mingled with cuisines in the Northern India and got a form of its own.
All purpose flour
Refined flour sieved twice gives best results.
I use the active dry yeast. Link to where to buy the yeast given below.
Cardamom and Saffron
The combination of cardamom and saffron makes any dish Persian
Milk makes the bread softer.
The yeast I used.
The parchment paper I used
Tips to make a perfect Sheermal roti
1. Do not add more flour because the dough is slightly sticky. The recipe has been tried and tested at home by me several times.
2. Use the best quality parchment paper(Detailed of the brand I used given below). A bad quality parchment paper will stick to the dough and give a bad end result.
3. If the dough has not doubled its size in two hours, give it some extra 30 minutes. The recipe is very forgiving.
4. The flattened dough need to double in size too. I let it raise for 40 minutes for a bread and 60 minutes for another as I was waiting for space in the oven. The bread which doubles itself in volume was the bread with better texture.
Step by step video
Sheermal roti eggless
- 2 Cup All purpose flour
- ¼ Cup Milk powder or mawa
- 1/2 Cup Warm milk
- 1 tsp Dry yeast
- 1/2 tsp Baking powder
- 3 Tbsp Powdered sugar
- 1 tsp Salt
- 1 tsp Kewra water
- 3 Tbsp Ghee
- 1 Pinch Saffron strands
- 1 tbsp Black Sesame
- 1 tbsp White Sesame
- 1 Tbsp Slithered Almonds
- 1 Tbsp Slithered Pistachio
- Set aside for 10 minutes. The yeast will become foamy and bubbly.
- Now sieve the flour, add the baking powder, ghee, salt, milk powder, kewra water and mix well into crumbs.
- Add in the yeast mixture and make a sticky dough.
- Set aside for 1 hour. The dough will raise to double its size.
- Punch it down. Divide the dough into 3 parts.Roll out each into a 10 inch disk of 1/4 inch thickness.
- Set aside for 1 hour. The flattened dough will raise to double its size.
- Brush it with a saffron infused milk.
- Top it with slithered almonds and pistachios (OR) Black and white sesame.
- Serve it with curd pickles and Khawa tea