Sindh

Mitho lolo

Name: Mitho lolo
Total time: 40 min
Yield: 4 servings
Cuisine: Sindhi
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3 tbsp in dough the rest for roasting ghee; 1/2 cup dissolved in 1/3 cup water jaggery; 1/3 cup water; 1 tsp fennel seeds; 1/4 tsp cardamom

A thick, crumbly sweet flatbread with jaggery and fennel. Sindhi Thadri's day ahead treat.

40 minTime

8 gProtein each

mildSpice

Thadri and cold food1 chapter · 1 min read

Make it your way

Grandma's wayThick jaggery and fennel flatbread.

The original

447kcalsame

8 gproteinsame

7 gfibresame

40minutessame

Classic mitho lolo.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Ghee3 tbsp in dough, the rest for roasting

Jaggery½ cup, dissolved in 1/3 cup water

Water⅓ cup

Fennel seeds1 tsp

Cardamom¼ tsp

Method

4 steps

1Rub 3 tbsp ghee into the atta with fennel and cardamom until crumbly.
2Knead with the jaggery water into a firm dough.
3Roll into thick rounds, prick with a fork and press a pattern.
4Roast on a low heat tawa with ghee until crisp and brown on both sides.

Serve it like this

Break into wedges and serve with a cup of tea, or pack a wedge in a tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mitho lolo

Make it your way

Ingredients

Method

Make it a meal