Sheermal Recipes

Lahore's royal saffron bread — leavened dough enriched with milk, ghee, and saffron, baked in the tandoor until golden and fragrant. Sweet, rich, and eaten with nihari or korma. A Mughal-era recipe that survived partition and prospered in Lahore.

Lahore's royal saffron bread — leavened dough enriched with milk, ghee, and saffron, baked in the tandoor until golden and fragrant. Sweet, rich, and eaten with nihari or korma. A Mughal-era recipe that survived partition and prospered in Lahore.

Sheermal

Sheermal

Punjab

Sheermal is a royal saffron flatbread from Mughal kitchens — slightly sweet, impossibly fragrant, and golden enough to look like it was baked by the sun itself. The dough is enriched with milk, ghee, and saffron, then pricked all over before baking so it stays flat and tender rather than puffing up.

1h medium

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