Sheermal Naan



Ready In:

1 Hour 30 minutes




  • 2 1/2 Cups Maida (refined flour)
  • 1/2 Cup Milk
  • 2 Tbsp Milk (extra)
  • 1 Large egg
  • 1 Packet Instant yeast- 7gms.
  • 1 tsp Sugar
  • 3/4 cup Ghee
  • Salt to taste
  • 5 Powdered cardamoms.
  • Few Saffron strands

Step by Step Instructions

  • Soak the saffron in 2 tablespoons warm milk and mix well and set aside.
  • Mix together flour, yeast, salt, sugar, egg, molten ghee and knead into a soft pliable dough, adding warm milk and ghee as needed.
  • Cover with moist cloth, set aside and wait for it to rise and then knead again and leave for 1 more hour.
  • Roll the dough into a quarter of an inch thick rounds about as big as the palm of your hand. And roast them on a tawa cooking it on both sides while occasionally smearing with some milk and ghee till it is cooked well and browns on both sides.
  • Serve with any spicy curry or soup.
  • Note: Before cooking poke the Sheermal uniformly all around so that it won’t puff up in the oven.
  • If you are baking it then preheat the oven to 400 F/200 degree C for about 10-12 minutes until you see the golden brown.