Mitho Lolo Recipe | Sindhi Mithi Maani
Mitho Lolo Recipe | Sindhi Mithi Maani is a sweet flatbread prepared on the occasions of Gogro/Nagpanchami and Saptami. Every bite of mitho lolo is a harmonious blend of flavor and joy. It enchants your senses and transports you to a realm of pure indulgence
Ingredients
- 2 cups wheat flour
- ¼ cup sugar
- ¼ cup jaggery
- ¼ cup water & more for kneading
- ¼ to ½ cup ghee
- Oil and ghee mixed for applying on lolas
- Water to knead the dough
Instructions
- 3-4 hours ahead soak sugar, jaggery in water..
- After 3-4 hours take whole wheat flour in a wide bowl.
- Add ghee little by little so that a crumb texture is formed. Tip: The flour should somewhat bind with the ghee.
- Now give a stir up the sugar/jaggery solution.
- Add little by little to the wheat flour
- A firm dough should be formed.
- Make equal sized balls of the dough.
- Keep the balls covered with damp cloth.
- Roll one ball at a time of ½” thickness
- Apply oil on the skillet.
- Cook the lolo on one side.
- Work on low to medium flame.
- Flip and cook on other side applying little oil
- Once cooked and reddish brown take out on a plate.
- Apply more oil/ghee mixture
- Cool and enjoy or store in a airtight container.
- Stays good for 4-5 days.
Notes
- You may use only sugar or only jaggery.
- Work on low to medium flame.
- I would recommend using ghee for shortening and a combination of ghee and oil for brushing.
- Use water gradually for making the dough.