Sheermal Bread Recipe (Shirmal Bread)

Sheermal is one of the traditional and popular Iranian breads that has a special flavor and aroma, and its soft and delicate texture makes it delicious and hearty in any meal. This bread is baked in most cities of Iran and was considered one of the special breads for holidays and ceremonies in the past. As its name suggests, Sheermal means “bread baked with milk”, which makes its taste different and slightly sweeter than other Iranian breads.

Sheermal entered the Iranian table during the Safavid era, and kings and nobles used breads made with milk and saffron for official parties, because this combination symbolized happiness, abundance, and hospitality. Over time, this bread made its way from palaces and royal kitchens to people’s homes, and today it is considered one of the original and memorable Iranian breads.

What is Sheermal Bread?

Persian Sheermal Bread is actually a type of semi-sweet, buttery bread made with flour, milk, butter, eggs, sugar, and saffron. Unlike everyday breads like Shelpek or Koulouri , the texture of this bread is soft and slightly dense, and it is usually baked in the oven. After baking, it is covered with a mixture of milk and saffron to give it a golden color and to spread the aroma of saffron in the air. In most cities, it is decorated with sesame or black seeds for decoration and added flavor.

In the past, Sheermal was mostly baked in traditional bakeries, and people consumed it for breakfast or a snack. Today, it can still be found in many bakeries and confectioneries, but making it at home is also very simple and enjoyable.

Ingredients for making Persian Sheermal Bread

To make Sheermal bread, you need simple ingredients that are usually found in every kitchen:

How to make Iranian Shirmal bread

Step 1: Activate the yeast

In a small bowl, mix the lukewarm milk, sugar, and yeast and set aside for about 10 minutes until it foams and increases in volume, which means the yeast has activated.

Step 2: Prepare the flour mixture

In a large bowl, mix the flour and salt together and make a well in the middle of the flour to make room for adding the liquids. This will prevent the liquids from spreading over the flour.

Step 3: Add the wet ingredients

Pour the activated yeast mixture, egg yolks, melted butter and infused saffron into the middle of the flour and stir with a spoon until the ingredients come together and the initial dough forms.

Step 4: Knead the dough

Knead the dough on a clean surface or in a bowl, knead for about 10-12 minutes until it becomes soft and elastic. If the dough is too stiff, gradually add a little lukewarm milk.

Step 5: First rest (dough rise)

Place the dough in a lightly greased bowl and cover with a cloth or bowl. Place in a warm environment and wait 1 to 2 hours until the dough doubles in size.

Step 6: Punch and divide the dough

After rising, press the dough slightly to release the air and place the dough on a floured surface and divide into 2 or 3 equal parts.

Step 7: Shaping the loaves

Roll each portion into an oval or round shape with a rolling pin. The recommended thickness is about 1 cm, and trim the edges to make them uniform.

Step 8: Brushing before baking

Prepare a mixture of milk and saffron (and a little rose water if desired) and brush the surface of the dough gently with a brush so that it becomes golden and fragrant during baking. If desired, you can sprinkle sesame seeds or pistachio slices on the bread.

Step 9: Placing in the oven and baking

Preheat the oven to 180 degrees Celsius to stabilize its internal temperature. Place the shaped loaves on a greased baking tray or lined with parchment paper. Bake in the oven for 20 minutes until the surface of the bread is golden and fragrant. Baking time may vary slightly depending on your oven. When the bread is golden, it is ready.

Step 10:  Cooling and finalizing

After removing from the oven, let it cool for a few minutes and, if desired, spread a little melted butter on the surface of the bread to make it softer and more fragrant.

Persian Sheermal Bread (Traditional Iranian Milk Bread)

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

1 hour hr 30 minutes mins

Total Time 2 hours hrs 9 minutes mins

Servings: 3 Medium breads

Course: Breakfast, Snack

Cuisine: Iranian, Persian

Calories: 290

Ingredients Method

Ingredients

  

• 3 cups white flour
• 1 cup warm milk
• 3 tablespoons sugar
• 2 teaspoons dry yeast
• 1 egg yolk
• 3 tablespoons melted butter
• 1 teaspoon brewed saffron
• 1/2 teaspoon salt
• 1 teaspoon rose water optional
• Sesame or sliced pistachios for topping

Method

 

1. Step 1: Activate the yeast:
2. Mix warm milk, sugar, and yeast in a bowl. Let it rest for 10 minutes until foamy.
3. Step 2: Combine dry ingredients:
4. In a large bowl, mix flour and salt, then make a well in the center.
5. Step 3: Add wet ingredients:
6. Add the yeast mixture, egg yolk, melted butter, and brewed saffron. Stir until the dough forms.
7. Step 4: Knead the dough:
8. Knead for 10-12 minutes until smooth and elastic. If too stiff, add a little milk.
9. Step 5: Let the dough rise:
10. Cover and rest for 1-2 hours until doubled in size.
11. Step 6: Shape the dough:
12. Divide into 2-3 parts and roll each to 1 cm thick.
13. Step 7: Brush and decorate:
14. Mix milk and saffron, brush over the dough, and sprinkle sesame or pistachio.
15. Step 8: Bake:
16. Preheat oven to 180 C (350 F). Bake for 15-20 minutes until golden.
17. Step 9: Finish:
18. Brush with butter after baking for a softer, shinier crust.

Golden tips for fragrant and tender Persian Sheermal Bread

• If you want Shirmal to be softer, add a little yogurt to the ingredients.
• Be sure to brew the saffron to give it a better color.
• The milk should be lukewarm, not hot, so that the yeast does not burn.
• You can decorate the top of the bread with sesame seeds or pistachio slices.
• If the dough becomes too hard, add a little milk.

Properties and nutritional value of Shirmal

Persian Sheermal Bread is a bread rich in energy and nutrients. Milk and eggs make it high in protein and calcium. Saffron also has a calming effect and is useful for strengthening the nerves.

Of course, it should be noted that due to the presence of sugar and butter, Shirmal has more calories than regular bread; Therefore, it is better to eat it for breakfast or as a snack, not with every meal.

Differences between Sheermal and other Iranian breads

Among Iranian breads, Shirmal has a special feature. Unlike Sangak or Lavash, which have a drier texture, Shirmal is soft and slightly sweet. This feature makes it very delicious with tea, jam, or cream. While Barbary bread and Sangak are more commonly used for breakfast or heavy meals, Shirmal has a more formal atmosphere and is usually baked at parties or Eids.

Conclusion:

Sheermal bread is one of the most fragrant and hearty traditional Iranian breads that tastes like milk, saffron, and butter. It is easy to make at home and its delicious smell fills the entire kitchen. This beautiful and delicate bread is a sign of the art of Iranian cooking, which combines simplicity and elegance to create a dish that reminds every generation of the past.

With this recipe, you no longer need to buy this type of bread from bakeries and pastry shops, and you can easily make it at home and share your opinions with us.

Frequently Asked Questions About Sheermal Bread

1-What makes Sheermal different from other Persian breads?

Sheermal is softer and slightly sweet because it’s made with milk, butter, and saffron, unlike traditional breads like Barbari or Sangak.

2-Can I make Sheermal without saffron?

Yes, but saffron gives the bread its signature aroma, flavor, and golden color.

3-How long does homemade Sheermal stay fresh?

You can store it in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator.

4-Can I cook Sheermal without an oven?

Yes, you can cook it in a non-stick or double-sided pan on low heat until both sides turn golden.

5-What is the best way to serve Sheermal bread?

It’s perfect for breakfast or evening tea, served warm with butter, jam, or honey.