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Sheermal (Saffron Milk Flatbread)

Name: Sheermal (Saffron Milk Flatbread)
Total time: 115 min
Yield: 6
Ingredients: 400 g All-purpose flour; 260 ml Milk, lukewarm, 2 tablespoons set aside for the saffron; 40 g Sugar; 1.5 tsp Instant dry yeast; 1 tsp Salt; 60 g Clarified butter, melted, half in the dough and half for brushing; 4 pc Cardamom, seeds ground; 1 pinch Saffron

115 min Medium 6 servings

Serves 6 · Total 115 min · Prep 100 min · Cook 15 min

Updated on 8 November 2026

Photo: Rodrick rajive lal / CC BY-SA 4.0

A soft, lightly sweet flatbread made with milk, a little sugar, cardamom and saffron, baked until pale gold. It goes with nihari, qorma and kebabs at weddings and Eid in Urdu-speaking families. The oven version here needs no tandoor.

Quick answer: 115 min in total · serves 6 · main ingredients: All-purpose flour, Milk, Sugar, Instant dry yeast · amounts in metric and US

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Ingredients

Metric US

400 g 3.2 cup All-purpose flour
260 ml 1.1 cup Milk, lukewarm, 2 tablespoons set aside for the saffron
40 g 3 tbsp Sugar
1.5 tsp 1.5 tsp Instant dry yeast
1 tsp 1 tsp Salt
60 g 4 tbsp Clarified butter, melted, half in the dough and half for brushing
4 pc 4 pc Cardamom, seeds ground
1 pinch 1 pinch Saffron

Steps

Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.

Crumble the saffron into the 2 tablespoons of warm milk and leave for 10 minutes.
⏱ Infusing the saffron · 10 min
Mix the flour, sugar, salt, yeast and cardamom. Add half the melted ghee and the rest of the lukewarm milk and bring it together into a dough.
Knead for about 8 minutes until the dough is smooth, soft and slightly sticky. Shape into a ball, cover with a damp cloth and let it rise in a warm place for 75 minutes, until doubled.
⏱ Rising · 75 min
Preheat the oven to 220 C (430 F). Divide the dough into 6 balls and roll each into an oval about 1 cm thick. Prick all over with a fork and brush with the saffron milk.
Bake on a lined tray in the middle of the oven for about 14 minutes, until pale gold with a few light brown spots.
⏱ Baking · 14 min
Brush the hot sheermal with the remaining melted ghee, wrap in a clean cloth for 5 minutes to keep them soft, and serve warm.

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Frequently asked questions

How long does Sheermal (Saffron Milk Flatbread) take?

115 minutes in total: about 100 minutes of prep and 15 minutes of cooking.

Is Sheermal (Saffron Milk Flatbread) hard to make?

Degchi rates it medium. The method has 6 steps, and 3 of them have a timer you can start on this page.

How many people does Sheermal (Saffron Milk Flatbread) serve?

This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Sheermal (Saffron Milk Flatbread) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Sheermal (Saffron Milk Flatbread)?

Everyday staples that Degchi counts as pantry basics: instant dry yeast, salt. Spice-box items: cardamom, saffron. Fresh items you will probably need to buy: milk, clarified butter. Lentils, grains and other dry goods: all-purpose flour, sugar.

Any tips for making Sheermal (Saffron Milk Flatbread)?

Use lukewarm, not hot, milk; hot milk kills the yeast and the bread stays flat. Reheat leftover sheermal wrapped in foil for 5 minutes in a hot oven; it keeps 2 days in a closed container.