Sheermal is an rich aromatic flatbread flavored with saffron and ground cardamom. It tastes excellent just as is but with a smear of jam or Nutella, it is amazing.
⅓ cup Lukewarm Almond Milk
⅛ tsp Saffron
2 tbsp Vegan Butter, melted (I used butter flavored coconut oil from Barleon's)
1 cups all purpose flour
½ cup Wholewheat Pastry Flour
2 tsp instant yeast
2 tbsp sugar
½ tsp salt
¼ tsp ground cardamom
2 tbsp Warm Almond Milk
4 Saffron strands
3 tbsp golden raisins
2 tbsp Chopped Nuts
Add saffron and vegan butter to the warm milk and set aside.
In a mixing bowl, combine flour, yeast, sugar, salt and ground cardamom. Add the warm milk, mix and knead to form a soft, pliable dough. Cover and set aside until the dough doubles on volume, about 1 hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
For the topping, Combine saffron with warm almond milk and set aside.
Divide the dough into 6 equal pieces. Roll the dough into a 5~6" round disc about ½" thick. Prick the top of the dough with a fork, then brush with almond milk and sprinkle raisins and nuts on top -- press lightly.
Transfer the dough onto the prepared baking sheet. Make 2 more and place them on the baking sheet.
Bake for 4~6 minutes or until the bread is golden, cooked through and starting to get brown spots on top.
Keep the baked sheermal warm by keeping them covered in a kitchen towel. Repeat with the remaining dough balls. Serve them warm and Enjoy!!
View the recipe instructions at Cook's Hideout
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