Sheermal, saffron milk bread
Soft, lightly sweet flatbreads brushed with saffron milk. Lovely with kebabs and nihari.
- Time1 hr 30
- LevelMedium
- Costabout £0.52 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the saffron in the 2 tablespoons of warm milk for 15 minutes.
- 2
Mix the flour, yeast, sugar, salt and cardamom in a large bowl. Add the egg, melted butter and 200 ml warm milk. Mix to a dough.
- 3
Knead for 8 minutes until smooth and stretchy. Cover and leave in a warm place for 1 hour until doubled in size.
60 min - 4
Heat the oven to 200°C (180°C fan). Divide the dough into 6 pieces. Roll each into a round about 1 cm thick and prick all over with a fork.
- 5
Brush with the saffron milk. Bake on a lined tray for 12 to 15 minutes until golden.
14 min - 6
Brush with melted butter while hot. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.