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mitho lolo
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4.86 from 14 votes

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.
Prep Time10 mins
Cook Time20 mins
Resting time2 hrs
Course: Breakfast, Snacks
Cuisine: Indian
Keyword: lola, lolo, mitho lola, mitho lolo
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