Total Time1 hr. Repeat with the rest of the dough. Add Kewra or essence of your choice to the milk. The Bread uses a roomal – mixture of flour, water , oil & sugar for that exquisite color and texture. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water. Place a dough ball on your palm and press to make a thick round. A royal sweet bread, love this bread very much. Mar 11, 2020 - Explore M's board "Persian bread recipe" on Pinterest. If you can’t find Kewra or Rosewater where you live, you can also use cardamom or almond essence for that touch royal and exotic. Brush the saffron flavoured milk over the breads. Maria, you know my weakness – Breads! There are two kinds of lavash: the soft version and the crunchy version. For example, you can make a fantastic, nutritious and healthy breakfast or supper with taftoon, Tabriz cheese, chopped grapes, walnuts or herbs, called Noon Panir (literally meaning: cheese and bread). Awesome share. Loved your click. The crunchy version is best eaten as a side dish to soups or with broths in dishes like abgoosht broth. Wow you make it sound so simple. This traditional Persian bread is a thin bread, perfect to accompany salads such as shirazi salad, olivieh salad, or fattoush salad. It is a simple recipe that is easy to make and doesn’t require a long resting time but is quite versatile as you eat it with Kebabs and curries, vegetarian dishes, as a dessert with fresh cream or yogurt on top or simply with a cup of tea or coffee for breakfast or evening snack. Preheat oven at 180 degrees C. Lightly grease an oven proof dish. See more ideas about bread recipes, recipes, bread. Warm milk and add into a big mixing bowl. The dough should rise and double in size. Many roadside eateries and small restaurants still bake Sheermal, Taftan, naan and other such Persian inspired flatbreads in clay ovens in Pakistan and India. SHIRMAL CALORIES & NUTRITION VALUES. Lavash is tender and soft when fresh, but it hardens quickly. Knead for 15 mins on a lightly floured surface until smooth and elastic. Roasted Grapes, Oats & Almonds Breakfast Parfait, Spicy Homemade Tater Tots with Egg Breakfast. Shirmal or Sheermal is a traditional saffron flavored bread. And that is what the local Kandur ( bread maker) in Kashmir uses when he is making the special breads with rogan – very similar to roomal. In Arabic and Persian, lavash is named لواش (lawash / pronounced “laouash”). Cover the bowl and set aside for ten minutes to allow it to bubble up. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts. If you're not using a stone, place the bread on a baking sheet and bake it on your oven's middle rack. Lavash is traditionally cooked in the oven in a “Tandoor“, on a plancha or in a pan. Shhermal is such a flavourful bread.. Barbari is a traditional Iranian flatbread. Looks soft and delicious. Serve plain, with butter, or even better, toasted with butter. Some versions sprinkle sesame seeds on sheermal but I like mine with raisins and roughly chopped almonds and pistachios. It is therefore advisable to wrap it immediately in a clean towel or aluminum foil immediately after cooking so that it retains all its softness. Add sugar and yeast to it. Add to the sweetened milk. The bread has a light, buttery texture and taste but very rich aroma from Kewra or Rosewater and colour from saffron. Mix and knead for about ten minutes until the dough is smooth and elastic. Cover with a damp cloth and keep aside for 30 minutes. Its shiny crust is due to the romal, a mixture of baking soda and flour that is diluted in water. Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam). I have never tried making at home, but now I have seen your detailed recipe, I can try my hands on it. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Remove bread … The word ‘sheer’ means ‘milk’ and clearly the name ‘sheermal’ is derived from the fact that the dough is kneaded with warm milk instead of water. The Best Persian Bread Recipes on Yummly | Bread Sauce, Easter Figgy Bread, Creamy Bread Sauce With Onion And A Hint Of Nutmeg Mix bread flour, baking powder and salt together. Though it compliments a lot of sweet and savoury dishes but it has such a distinct and delicious taste that I always prefer to eat it on it’s own with a cup of tea or Persian coffee. See more ideas about persian bread recipe, bread recipes, iranian food. Something about the bread was familiar. Cook for about 1 minute on one side and then 30 seconds on the other. Barbari. Mix bread flour, baking powder and salt together. Also I loved that its an eggless recipe. For me it’s a complete treat, a bread that tells stories of its rich royal heritage with each indulgent bite. Stir it and let it rest until yeast froths. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Bookmarking this for later☺, My mum used to get this bread during Ramdan in India, and we just used to devour with chai or milk. Slide the bread onto the stone and bake it for 15 to 18 minutes, until it's golden brown. Bake as directed. this looks so tempting, loaded with sweet flavors. Course: Bread. Some add eggs for the softness but I dont think its really required looking at the texture of your bread. Sheermal is one of my favourite since ever i tried them at home. Add the water slowly while the mixer is running. Sprinkle some flour top of it and deflate the dough.. Cover the dough and let to rest for another 20 minutes. I love this rich aromatic flatbread. It is a very popular bread in many countries of the Middle East. After it has thickened, remove it from heat and let it cool. Never had a chance to taste this bread..but sounds flavorful..would love to give it a try some time. Or serve for breakfast or evening snack with black tea or Persian coffee. Besides dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. So tempting . Mix flour with salt. Put a little lukewarm water in a bowl, and dilute the yeast. I need to try it now that I have your recipe. South Asian food is greatly influenced by the Central Asian and Persian cuisines. This is an amazing Persian appetizer that can be served as a side dish to a main course or as a dip with pita bread. Make dough balls. … Cook Time30 mins. 3.5 oz of sheermal has 7.7g protein. There are two kinds of, Koukou Sabzi – Iranian omelet with fresh herbs. Can have it with anything. Love the flavours. While the first loaf is baking, prepare the second loaf. Then give favourite decoration or design to the … Persian Bread Recipe – Instructions: First, heat the oven to 270 ° C. Pour the yeast in a bowl, add sugar and a cup of lukewarm water. Required fields are marked *. In a salad bowl, or using a kneading machine, pour the flour, yogurt (or kefir or cottage cheese), the dissolved yeast, and the rest of the lukewarm water. You will actually not believe this, Sheermal was on my mind for the next month blog post as it would be monsoons in India and the best time to indulge in these beauties along with a hot cup of tea. Prep Time30 mins. Make a well in the flour and slowly incorporate the yeast mixture and then the remaining 1 cup of water. Do not overcook your Lavash bread, it should remain very flexible. Will try soon again :)Thank you for sharing !! What bread to use for Persian appetizers. Turn the stand mixer on and set it on slow speed. Place these dough rounds on the tray. Add ghee or butter to the dough and knead again till the dough is elastic and silky smooth (another 4-5 minutes). Wish we could enjoy this someday together with loads of stories to share. Prick the sheermal breads all over with fork for equal heating. Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up. The “tandoor” is a terracotta oven in the shape of a jar traditionally buried under the ground. Bake for 10-12 minutes or till the breads fluff up nicely and turn golden on top. Then cover it with a cellophane, and then a towel. When ready, immediately cover with a damp cloth for ten minutes and keep covered to retain the soft texture. Step 2. Space well apart on the baking sheets, and make four slashes in … Rest Time2 hrs 15 mins. Your email address will not be published. Iran Cuisine| All rights reserved © 2020, Lavash is made up of basic ingredients: flour, water, salt, fresh yeast and kéfié or cottage cheese in which you can add cumin or sesame seeds for more flavor. During its preparation, the lavash bread is rolled, flattened and knocked against the hot walls of the Tandoor. The bread looks so rich and fabulous..glad to know the dishes from different countries.. It’s nice to know about new things. Divide the Lavash dough into several small dough pieces. Place the flour ,salt, sugar, butter and yeast in a bowl of a stand mixer with a dough hook. This authentic Iranian bread has crossed the Iranian border, as sandwiches have recently been sold in Italian restaurants with this bread. And regarding the calorie count, you should know that a piece of this bread … Cuisine: Persian, Vegan, Vegetarian. These are traditional Iranian breads that are pretty thin and light. Unlike naan, roti or paratha, Sheermal isn’t meant to scoop up gravies and curries. Love the delicate and subtle flavor of saffron in this bread. Line your baking tray with parchment paper and once dough is ready, place it on the parchment paper. So imagine what this post does to me. I maddest first time for a group theme and loved it. Lavash bread is a thin, soft bread very popular in Iran, Turkey and Armenia. Name of this bread is derived from “tafan” which stands for “heating”.It has been used and baked through history and was mentioned in Shahnameh ( by fedowsi ); the Iranian national epics, for the first time.The traditional way of baking the bread was baking in a clay oven called tanoor in Farsi. The bread usually used in this Persian appetizer is Lavash, Barbari or Sangak. Iranians tend to stuff soft lavash with herbs and cheese for more flavors. Lavash is a thin, smooth, flat Persian bread that is used every day in Persian homes. It is still very popular in Iran, Pakistan and india.One serving (100g) Shirmal has 361 calories (143 calories from fat), 15.9 total fat (3.4g Saturated Fat) and 43mg cholesterol.Shirmal or Sheermal is a good source of energy. Lavash bread is a thin, soft bread very popular in Iran, Turkey and Armenia.. I had not heard about this bread before this. Divide the dough into 6 equal pieces and roll each one to about 4 x 2 inch ( 10 x 5 cand about 12 in ( 1 cthick. Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more. Noon, or nan, means bread in Farsi. You can make Lavash bread any shape you want. Love the flavours..now want to try this soon. As mentioned before, bread is served with different kinds of Persian foods, but even the simplest foods can be so delicious with fresh homemade bread, including taftoon. Knead for 4-5 minutes. One of these is Sangak, which is truly unique in both its flavor and its baking techniques. 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