Go Back

Sheermal: Saffron and Cardamom Flatbread

Pavani Hideout
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Baking, Bread
Servings 6 flatbreads


For the Dough:

  • 1/3 cup Lukewarm Almond Milk
  • 1/8 tsp saffron
  • 2 tbsp Vegan Butter melted I used butter flavored coconut oil from Barleon's
  • cups all purpose flour
  • ½ cup Wholewheat Pastry Flour
  • 2 tsp Instant Yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • 1/4 tsp Ground Cardamom

For the Topping:

  • 2 tbsp Warm Almond Milk
  • 4 ~5 Saffron strands
  • 3 tbsp Golden Raisins
  • 2 tbsp Chopped Nuts


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