Sindhi flatbread-Mitho lolo recipe
Mitho lolo is a traditional bread eaten on Thadri or Satain. It is a sweet flatbread made with wheat flour and jaggery.
Servings: 4
Equipment
- Stand mixer for kneading
- tava/ griddle
Ingredients
- 2 cups whole wheat flour/atta
- ¾ cup jaggery/gud powdered/cut in small pieces
- ¾ cup water/pani
- 4 tablespoon ghee for the dough or oil if vegan
- 1 tablespoon cardamom/elaichi powder
- 1 tablespoon ghee to apply on top of cooked flatbread optional
Instructions
- Take water at room temperature in a bowl. Add jaggery and leave it aside for few hours/overnight
- Let the jaggery dissolve completely.This will take 2-3 hours.
- In a bowl,first mix wheat flour and 4 tablespoon desi ghee.
- Mix it until it starts coming together,add more ghee if required.
- Pour the jaggery syrup little by little and knead it to a semi-firm dough.
- Take a handful size dough and with a rolling pin roll it to a thick flatbread .
- Put it on hot griddle,Cook on lowest possible flame.
- Flip at regular intervals until brown patches appear on both sides.
- After removing from tawa,optionally apply a little more ghee over the lolo.
Notes
You may replace jaggery/gud with sugar.
To get the nicely shaped flatbread,the butter/ghee added with the flour is important and also the flatbread should be evenly flat so that its cooked evenly on the surface.
Nutrition
Serving: 1g