salams
everyone’s always talking about NAANS so i thought why not sheermaal n taaftaan
sheermaal is the meethi naan and the flour is kneaded in milk and ghee and sugar
in taaftaan, also same thing but they put less sugar and also some baking soda
usually taaftaan is served at shaadiz n sheermaal is a treat for kids 
MMmmmMmm sheermaal …honestly… i havent had that stuff umm in like 13 years!! although i did have sheermal lots of time in toronto weddings.
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Sheermal
Ingredients
3 cups plain flour
1 cup milk
2 tbsp. milk extra
1 tsp. sugar
3/4 cup ghee
salt to taste
few saffron strands
Method
Making time: 30 minutes
Makes: 7 pieces
Shelf-life: 2 days (cold can be eaten like bread)
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Taftan {Roghni Nan}
Ingredients
1 cup water, warm
8 tablespoons sugar
1\2 teaspoon ground ginger
3 cups scalded milk
1 3\4 cups scalded milk
1\2 cup shortening
3 teaspoons salt
6 1\2 cups all-purpose flour
1-2 egg whites
Sesame seeds
Method
Stir 4 teaspoons sugar and ginger in warm water. Add yeast and let stand for 10 minutes.
Add remaining 4 tablespoons sugar, shortening and salt in scalded milk and stir to dissolve sugar. Cool the milk mixture to the same temperature as the yeast mixture.
Transfer the mixture into a large bowl and add half the flour and mix with a fork, gradually add rest of the flour and continue mixing until smooth. Then knead with hands until elastic and smooth.
Place the dough in bowl, brush with oil, cover and let stand for at least 1 1\2 hours or until double in size.
Place the dough on floured surface. Punch down the dough and divide into 12-14 equal portions. Cover them with a damp cloth to prevent from drying.
Roll each portion between floured hands into very smooth balls.
Cover the balls with a damp cloth. Using fingers, gently flatten balls. Cover and let rest 10 minutes.
On well floured surface lightly roll one ball of dough at a time into a 7 inch round, turning dough over once. Work with enough flour so dough does not stick.
Place the nan on a baking sheet. Using a pastry brush, glaze the nan with egg white and sprinkle with sesame seeds.
Bake 2-3 at a time in 450F about 5-8 minutes or until golden brown. Repeat with remaining dough.
10 Allow nan to cool slightly and smear with a thin layer of butter before wrapping for storage.
This recipe serves 12 people.
Preparation Time: 15 minutes.
Cooking Time: 45 minutes.
Serving Options: Serve Hot *
thank you
are you a cook?
I remember Taaftaan to be the meetha one (which you can eat by itself) and Sheermaal would be the one which is really thick.
I also think the terminologies are reversed between Karachi and Lahore. Not sure, which one are you using.
In Islamabad, I remember, sheermaal was a sweetened large sized bun. I had something when I went to chicago and I have no clue which of the two it was, sheermaal or taaftaan. It looks like a roghni naan with a checkered pattern on it, slightly sweet and a little sticky. It was yum. It may have been sheermaal cos I remember telling our host that I was expecting a meetha bun when she spoke of sheermaal. Whatever it was, it was darn good. Gotta try the other one next time I go.
Furqan yup its init
letuzchat thanks for sharing the recipes 
Faisal bhai yup we have it the other way round. Sheermal is what you can eat by itself and taaftaan is the thicker one.
FF the thing you are talking abt the one you had in chicago must be taftaan if it was similar to a bun or as Faisal bhai said some ppl use the reverse names…Sheermaal here is like a naan but since its kneaded in milk and ghee you can imagine its more chewy and soft…its doughy…and yup its yummmmmm i have it for breakfast a lot when i am in pak 
No it wasn’t a bun Irem. It was a chewy naan, so I guess it was Sheermaal after all! When they said we would have sheermaal I was execting a bun but it wasn’t.
Talking of reversed terminology…those cake rusks…are they called papay in karachi or punjab? I had one karachi friend saying it and another karachi friend making fun of it so I don’t know who says what 
We call it rusk in Lahore, and the Karachi folks call it papay. For the longest time I thought they are talking about papad. :-D
oye rusk and papay are 2 diff things kakay...
on a roll today chanda, first u mistake sheermaal with taftaan and then papay with rusk..
whats next nan katai is the same is baqar khani?
[QUOTE]
*Originally posted by Fraudz: *
first u mistake sheermaal with taftaan and then papay with rusk..
[/QUOTE]
There is no mistake. Show a taftaan and a sheermal to a Lahori and a Karachi-wallah and see what they say. Likely, it will be opposite of each other.
Oye jaali Pir…
Papay and rusks are the same things…Difference being ‘gol walay’ ya ‘lambay walay’…Lahore walay are so much more sophisticated…Rusk indeed…
It’s simple, sheermal is red, delicious, thick and soft with which you eat the qourmas at shaadis with and have tiny kneaded holes in the middle, are thin from the center and thick from the edges…
Taaftan have the same look but they are white, not red…
[QUOTE]
*Originally posted by Lajawab: *
Taaftan have the same look but they are white, not red...
[/QUOTE]
Taftaan are white??? Gosh, what have I been eating all these years. What I remember is that they are brown and very slim, and not fluffy like a sheermaal. They look like a roghni naan, but don't have fluffed out sides.
RESOLUTION:
Resolution:
Could somebody be so kind as to post pictures of taaftaan and sheermaal, papay and rusks so we might be able to resolve this confusion and bridge the gaps between Karachi and Lahore.
Much appreciated 
btw in punjab rusks are the round ones which I find very tasteless and the long ones are cake rusks which are yum especially when slightly overbaked
Now Im helluva confused thanks to Faisal Bhai!
OK, let me set this straight:
Taaftaan: it is phuffy, thicker on the side, buffy, lighter red, smaller-than-sheermaal type of bread. If you dip taaftaan in qorma it will suck more salam in it because it is phuffy and buffy. See the word taaftaan also sound like somthing that is thick.
Sheermaal: it is darker red, flat throughout, thinner, a bit heavier, net type pattern from center to almost the edge, more greasy/oily type of bread. It is easier to grab stuff in it like boti or kabab because it is thinner and more flexible than taaftaan.
Paapay/Rusk: the terms are almost interchangable. However, paapay refers more commonly to gol walay, whereas lambay walay are more often referred to as rusk.
This is atleast what we karachites call it. So all u lahore people...get with it :D
[QUOTE]
*Originally posted by sky: *
OK, let me set this straight:
Taaftaan: it is phuffy, thicker on the side, buffy, lighter red, smaller-than-sheermaal type of bread. If you dip taaftaan in qorma it will suck more salam in it because it is phuffy and buffy. See the word taaftaan also sound like somthing that is thick.
Sheermaal: it is darker red, flat throughout, thinner, a bit heavier, net type pattern from center to almost the edge, more greasy/oily type of bread. It is easier to grab stuff in it like boti or kabab because it is thinner and more flexible than taaftaan.
Paapay/Rusk: the terms are almost interchangable. However, paapay refers more commonly to gol walay, whereas lambay walay are more often referred to as rusk.
This is atleast what we karachites call it. So all u lahore people...get with it :D
[/QUOTE]
Exquisite descriptions of both, but you have them inter changed I believe...Taftaans are cooked in oil while Sheermaal is baked in an oven...
Right?
Ummm not quite, rusk are sweeter than papay as well. made from diff types of bread ya know.
go to your local bakery and buy rusk and buy papay and taste them, u will see.
[QUOTE]
*Originally posted by sky: *
This is atleast what we karachites call it.
[/QUOTE]
Ladies & Gentlemen,
I rest my case. This is what Karachi wallahs believes. Lahoris know these items exactly the opposite. Gal mukki.