Mitho Lolo | Sindhi Sweet Flat Bread
Mitho Lolo is a sweet Indian flatbread made with whole wheat flour, sugar and jaggery. It is a Sindhi Special.
Ingredients
- 1 cup Wheat Flour
- 7-8 tsp Sugar
- 7-8 tsp Ghee
- 1/4 cup Water
Instructions
- Mix sugar and water and keep it aside for 1-2 hours, or till sugar dissolves. To reduce time soak sugar in warm water.
- Mix ghee with the flour, and knead the flour with the sugar water.
- Make this into a hard dough.
- Divide the dough into two , to make two Lola’s.
- Roll out into thick circular disc and cook on very slow flame.
- When it turns golden, flip overand cook.
- Keep pressing the Lolo gently with the help of a dry napkin and turn sides occasionally.
- When golden, remove from fire and place it in 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.
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.