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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.


6 Sheermal

Total time

35 minutes


  • 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


  1. Add saffron and vegan butter to the warm milk and set aside.
  2. 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.
  3. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  4. For the topping, Combine saffron with warm almond milk and set aside.
  5. 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.
  6. Transfer the dough onto the prepared baking sheet. Make 2 more and place them on the baking sheet.
  7. Bake for 4~6 minutes or until the bread is golden, cooked through and starting to get brown spots on top.
  8. Keep the baked sheermal warm by keeping them covered in a kitchen towel. Repeat with the remaining dough balls. Serve them warm and Enjoy!!
  9. View the recipe instructions at Cook's Hideout

Contains allergens
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