Mitho Lolo | Sindhi Sweet Flat Bread

Mitho Lolo | Sindhi Sweet Flat Bread is an Indian flatbread made with whole wheat flour, sugar and jaggery. It is a Sindhi Special.

Mitho Lolo or Loli as many call it is a traditional flatbread that is prepared during the Sindhi Festival of Thadri.

What is Thadri?

Thadri is a Sindhi festival, which falls in the month of August, just a day before Janamashtmi. Mythologically it is the day on which Yoga Maya, Lord Krishna’s sister was born. It is called Satain and the Goddess Sheetladevi is worshipped. People pray to ward off measles, chicken pox and smallpox. Sheetal means to cool.

We make the Thadri spread one day prior to the actual festival. We make a set of traditional Sindhi dishes. I have a complete post on this festival that I have divided into three parts.

Flatbreads for Thadri

Besani Koki
( a thick flat bread made with chickpea flour, onions, mint and green chilly, which makes it really delicious)

Moongan ji Daal jo phulko
( a stuffed Paratha with the stuffing of yellow lentil and spices)

Chotha
(It is a deep-fried version of Mitho Lolo.)

Vegetables for Thadri

Tariyal Bhindiyu
(deep-fried lady fingers, sprinkled with routine spices)

Tariyal Karela
(deep-fried bitter gourds, sprinkled with everyday spices.)

Saag
( spinach made with onion and tomato)

Sanna Pakora
( chick pea flour fritters which are truly irresistible )

Accompaniments for Thadri Spread

Khato Dudh
( a sour version of curd rice)

Boondi jo raito
( whipped curd with tiny gram flour dumplings)

Sai Chutney
( a chutney made with mint, coriander and green chilly)

Ambidiyun ji Khataiyan
( mango pickle)

Among all this food Mitho Lolo is mandatory. It is thick and requires very slow fame for perfect and thorough cooking and requires a lot of patience.

Ingredients to make Mitho Lolo | Sindhi Sweet Flat Bread

Whole Wheat Flour | Atta :

Sugar:

Water:

Ghee or Oil

How to make Mitho Lolo | Sindhi Sweet Flat Bread

Mix sugar and water and keep it aside for 1-2 hours, or till sugar dissolves. To reduce time, soak sugar in warm water. You can substitute the sugar with jaggery or even use half sugar and half jaggery.
Rub ghee into the flour, till it resembles breadcrumbs. Gradually add the sugar water and knead a stiff dough.
Divide the dough into two balls, to make two Lola’s.
Roll out into a thick circular disc and prick it with a fork. Now cook on a very slow flame.
When it turns golden, flip over and cook the other side too.
Keep pressing the Lolo gently with the help of a dry napkin and turn the sides occasionally.
When golden, remove it from the griddle and place it on a deep plate with a ladle full of ghee.
Pour more ghee on top.
Leave it for a few minutes.
The Lolo will absorb the ghee and some might be left.
Remove the Lolo from the plate and let it cool. Store in an airtight container.
Serve it hot, if not preparing for the festival.

Can I make the Mitho Lolo Vegan ?

Yes, you can make the Lolo vegan. Simple substitute ghee with oil.

Storage Suggestions

Mitho Lolo has a good shelf life. Store it at room temperature in an airtight container for up to a week.

Serving Suggestions

Enjoy Mitho Lolo for Breakfast with Curd, papad, pickle or as it is.

Notes:

You can substitute the sugar with jaggery or even use half sugar and half jaggery.

To make it vegan use any cooking oil.

Add peeled cardamom, with skin and seeds while you dissolve the sugar. It lends a wonderful aroma. This step is optional.

Do not use cardamom powder. It will change the colour of the Lolos.

Do not apply any ghee or oil while roasting the Lolas.

Keep the flame very slow at all times and use a thick-bottomed griddle.

Once the Lola is ready submerge it into ghee. Let it rest for 10-15 minutes. It will absorb the ghee.

Store only after they come to room temperature.