Peshawari Sheermaal (Sweet Naan)
Peshawari Sheermaal is a traditional sweet naan from Peshawar, Pakistan, known for its rich, fragrant flavor with saffron and cardamom, and a slightly sweet crust topped with nuts and dried fruits.
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Ingredients
- 300 gramsall-purpose flour (maida)
- 150 mlmilk
warm
- 7 gramsfresh yeast
- 50 gramssugar
- 60 gramsunsalted butter
melted
- 50 gramsyogurt
room temperature
- 1 gramsaffron strands
soaked in 1 tbsp warm milk
- 1 teaspooncardamom powder
- 0 ½ teaspoonsalt
- 15 gramspoppy seeds
for topping
- 40 gramsmixed nuts and dried fruits (almonds, pistachios, raisins)
chopped, for topping
- 1 teaspoonrose water
Instructions
In a small bowl, dissolve the fresh yeast and 1 teaspoon of sugar in the warm milk. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and cardamom powder.
Make a well in the center of the flour mixture and add the yeast mixture, yogurt, melted butter, soaked saffron with milk, and rose water if using.
Mix everything to form a soft dough. Knead for about 8–10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). If you have a pizza stone, place it in the oven to heat.
Punch down the dough and divide it into 6 equal portions. Roll each portion into an oval shape about 1 cm thick on a lightly floured surface.
Brush the tops lightly with melted butter. Sprinkle poppy seeds and chopped nuts and dried fruits evenly over each naan. Press them gently into the dough so they stick.
Place the sheermaal on a baking tray or preheated pizza stone and bake for 12–15 minutes until golden brown and cooked through.
Remove from oven and brush again with melted butter while warm.
Serve warm as a sweet bread or dessert accompaniment.
