Combine flour, sugar, salt, and instant yeast in a large mixing bowl.

Warm the milk until it feels lukewarm (not hot) and gradually add it to the flour mixture along with melted ghee.

If kneading by hand, mix everything with a wooden spoon or your hands until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth, soft, and elastic.

If using a stand mixer, attach the dough hook and mix on low speed for 6–7 minutes until the dough starts to pull away from the sides.

Increase to medium speed and knead for another 4–5 minutes until the dough is soft and supple.

Look for a smooth, pliable dough that springs back slightly when pressed.

Lightly oil a bowl, place the dough inside, and turn it once to coat.

Cover the bowl with a clean kitchen towel or plastic wrap.

Place the covered bowl in a warm, draft-free spot.

Let the dough rise until doubled in size, about 60–90 minutes depending on room temperature.

The dough should look puffed up and feel airy when gently pressed.

Gently deflate the dough once it has doubled.

Turn the dough onto a clean surface and divide it into two equal parts.

Form each portion into a smooth ball.

Dust one dough ball with flour and roll it out into a thick circle, about ½ inch thick.

Lift and sprinkle more flour under it as needed to prevent sticking.

Ensure the circle is rolled out evenly for uniform baking.

Prick the surface all over with a fork to prevent excessive puffing in the oven.

Lightly brush or spray the surface with water to help the toppings stick.

Sprinkle with your choice of toppings such as almonds, pistachios, walnuts, or sesame seeds.

Optionally, create decorative patterns with the nuts or keep it simple.

Repeat the same process with the second dough ball.

Preheat your oven to 470°F (243°C) with a baking stone or heavy sheet pan inside.

Once the oven is fully heated, place the shaped dough on parchment paper and slide it onto the hot stone.

Bake for 5–6 minutes or until the top is golden brown and the bottom sounds hollow when tapped.

Keep a close eye near the end of baking, as oven performance may vary.

While the bread is baking, heat a small saucepan and add sugar with three tablespoons of water.

Stir over low heat until the sugar dissolves completely.

Add saffron strands and let the syrup simmer for a minute.

Turn off the heat and allow the syrup to steep, letting the saffron infuse for a vibrant color and aroma.

As soon as the Sheermal comes out of the oven, brush it generously with ghee while it’s still hot.

Pour or brush the saffron syrup over the warm bread so it can soak into the crumb.

This step creates saffron-infused crumbs with a nut-filled and crispy crust.

Let the bread rest for a few minutes before slicing.

Serve warm with chai, curry, or enjoy on its own.