Sheermal

These soft, lightly sweetened, pillowy flatbreads were a favourite of the Nawabs (nobility) during the Mughal era. Originating from Iran, in Persian the word sheermal means ‘milk rubbed’. They were and continue to be hugely popular in Lucknow, Hyderabad and Kashmir. Saffron is the star ingredient in this recipe, and sometimes cardamom is also included. Often eaten alongside a mutton nihari, korma or vegetable curry, they are perfect for mopping up sauces.