Sheermal Bread ( Naan Sheermal)

Sheermal/shirmal bread naan  is a traditional mildly sweet flatbread in Iran. Sheer means milk in Persian language,and because the dough is kneaded with milk instead of water , it’s called sheermal, means a bread made with milk.


Sheermal bread is popular in Iran, India, Pakistan and Bangladesh.

Semnan سمنان is located in South of foothills of Alborz Mountains. Semnan is one of historical and ancient cities of Iran, which was an important city throughout the era of the Persian Achaemenid Empire ( 550-330BC).



Anyway, if you travel to ancient city of Semnan and towns around Semnan, among the souvenirs of this city, such as pistachio, walnuts, local breads, silk made cloth, halva, candy sugar and fruit leather, Sheermal bread naan is very popular between tourists, that is baked in Seman city for over 100 years.

Sheermal bread naan is one of bread for month of Ramadan.



  • 3 cups all purpose flour
  • 1 cup warm milk
  • ½ cup sugar
  • 100 g melted butter
  • 1 large egg, beaten
  • 1 egg yolk, beaten as egg wash
  • 1 tbsp dried yeast
  • ½ tsp salt
  • Sesame seeds (optional)



In a bowl, mix sugar, yeast, and milk warm together.


In other bowl mix flour with salt and then pour milk mixture, beaten egg, and melted butter in it. Combine together. Oil your hand and knead the dough with your hand for 6-7 minutes until is smooth and no longer sticky.

Cover the dough, and let to rest until double in size. You can leave the dough in a corner of your kitchen in room temperature , to rise but it will take long time dough double in size but if preheat the oven for few minutes, and then turn off the oven and by this way you can create a warm environment to speed the dough to proof and rising up.

Preheat  the oven to 160C.Line your baking tray with parchment paper and once dough is ready, place it on the parchment paper. Sprinkle some flour top of it and deflate the dough.

Cover the dough and let to rest for another 20 minutes. Then give favourite decoration or design to the bread.

Egg wash top of the dough and garnish with sesame seeds. Sprinkle pinch of cinnamon powder on the dough. Transfer the dough into the oven and bake for 20-25 minutes until golden brown.



pitta bread (Naan)

Naan is a kind of bread which is very important part of cuisines in the Middle East. In Iran we have different types of bread (Naan) which in my previous posts I have shared several recipes for Persian flat breads naan.

Yesterday I baked these beautiful Pitta breads which is very popular in the Mediterranean and Middle Eastern cuisines and resembles to Iranian flatbread ( Taaftun bread naan).


If you want to taste pitta bread, so try this simple -quick dough. This home made pita breads are fluffy, soft, flat, easy to make and easy to eat 🙂

And equally goes well with variety of  kebab, falafel, dip aubergine, burgers and sandwiches…




350 g strong flour

1tsp salt

160ml warm milk

80ml warm water

1tsp active dry yeast

1tsp sugar

1tbsp Olive oil+ extra for baking



Combine milk- water, sugar and yeast in a bowl. Cover the bowl and let to rest for 15 minutes. After 15 minutes add 1tbsp olive oil to the yeast mixture.

In another bowl, mix flour with salt and dried or chopped fresh herbs. Add the yeast mixture to the flour and combine well.

Transfer the dough on a floured surface and knead for 5 minutes until you have a smooth dough.

Brush the bowl with some oil and add the dough . Cover it with a kitchen towel and let to proof for 1 hour until doubled in size.

Place the dough on a floured surface. Press on the dough to remove the air and divide it into 5 equal sized pieces.

Using a rolling pin, and roll out each piece of dough to a circle shape as you see in the photo.


Heat the oil in a pan, and cook the pita bread for 2 minutes on each side in the pan until they puff up , as you see in the photo.

Serve it with kebab, or chicken, cheese and herbs. Soooooo tasty bread.





Naan Sangak ( Sangak Bread)

Sankagk is one of the tastiest Persian bread (Naan) which is made with wholemeal wheat and plain flour on the hot pebble stones. Yes hot pebble stones. Isn’t that amazing !!. Sangak was baked in Iran since 1500 years ago.

Sangak  is a kind of triangular flat bread. Length of a naan Sangak is about 60 cm ( See the  original photo from Sangak). Sang iد Persian language means stone and Sangak means little stone or pebble stones.

sangak (2)


2 ½ cups warm water
3 cups whole meal flour
1 cup plain flour
1tbsp. dried yeast
4tbsp. sesame seeds
1 ½ tsp. salt
Pebble stone (fish tank stones) as much as cover surface of your baking tray


In a bowl, mix dried yeast with ¼ cup of warm water. Cover the bowl with a lid and Let it set for 5 minutes.
Dissolve salt in ½ cup of warm water and add it to yeast mixture. Let to rest for 10 minutes.
After 10 minutes, slowly add remains of water (3/4 cup) and two types of flours to the above mentioned liquid. Combine well. Now, you have smooth and soft dough.
In a large bowl with 2tbsp vegetable oil, place the dough in. Let to rest for over the night ( 7-8 hours).


Heat the oven at 260C. Spread all pebble stones in the baking tray. Place the tray in the oven and let it be hot for 30 minutes.

Grease surface of working board. Place the dough and divide it into smaller doughs ( 150g) each one.
The key for preparing the dough at this stage is: to keep your hands and the tray very wet.
Place the one of small dough on the tray and make it flat. Sprinkle sesame seeds all over the dough.

Then, take out stone tray from the oven and gently place the dough on the stones. Because dough is wet, it will slip on the stones.
Bake it for 15-20 minutes.


Once it’s ready, upper side of bread is crispy and other side of bread is baked by hot stones and after taking out of the oven, let it cool and then make separate stones from the bread.
It is such beautiful, delicious and healthy bread. Rub the butter and jam or place some Fetta cheese on the bread and try it with a cuppa tea. You would love it. It goes wonderfully well with kebab or omelette as well.


Naan Barbari

Bread is called ‘ Naan’ in Fasi language. In Iran we have different types of breads Like Nan Lavash, Nan Sangak, Nan Taftun and last but not least, Naan Barbari ( I love this one ). Naan Barbari is a type of flat and giant bread with about 80 cm long and 20 cm wide. But nowadays bakeries bake giant round shape Barbari bread as well.
All bakeries are baking bread 3 times a day for breakfast, lunch and dinner time, so you can get very fresh and beautiful bread from bakeries.

But when you are living abroad sometimes miss those bread and it makes you think about baking bread at home. So I baked my Barbary bread at home , however it is smaller that original ones but taste was amazing.


500 g strong flour ( bread flour)
325 ml tapped water
7 g yeast
2 Tsp salt
40 g butter
2 Tbsp extra olive oil
Sesame seeds



Mix dried yeast into the water. In a big bowl with flour add salt and mix together. Pour extra olive oil and yeast mixture into the flour. Get your hand into the flour and blend it until turns into the dough. Then left the bowl and put the dough on the working surface and knead the dough: push the dough out, then fold it over and turn it, repeat for 2-3 minutes..
Get the dough back into the bowl. Cover the bowl and let and let to rise for 1 hour in a warm kitchen.
Now dough is double in size. Slid the dough out of the bowl, and cut it into 6 smaller pieces. Take one portion of dough, put it in the baking tray and pull it out to get bigger. Brush melted butter top of the dough. This melted butter soaks into the dough. Then with a fork make small holes all over the dough. Dust over the dough with sesame seeds. Now let it to rest for another hour in order to get puffy.
Bake it in the oven at 220 C for 15 minutes.
This beautiful bread is ready now with good texture and amazing taste.