Mitho lolo
Mitho lolo, from above
VegSindh

Mitho lolo

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

4 servings
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
  1. 1Rub 3 tbsp ghee into the atta with fennel and cardamom until crumbly.
  2. 2Knead with the jaggery water into a firm dough.
  3. 3Roll into thick rounds, prick with a fork and press a pattern.
  4. 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.

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Make it a meal

What goes with Mitho lolo: a bread or rice, a side, something to drink and something sweet.

With a main Sai bhaji45 min
With a main Seyal bhee40 min
On the side Aloo tuk35 min
On the side Bhindi basar30 min
To drink Masala chai10 min
Something sweet Puran poli90 min
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