Mitho Lolo ~ Sindhi Sweet Flatbread

Mitho Lolo

Mitho Lolo Sindhi Sweet Flatbread is a thick sweet flatbread from Sindhi made with wheat flour, sugar and ghee. This is also made with jaggery and requires slow fire cooking as the chapati is very thick. Once cooked, it’s soaked in ghee.

This is served as breakfasts by the Sindhis though the trend is fast disappearing. I read about this when Vaishali posted it and she says we can easily call this the sweet version of the Sindhi Koki. Kids will surely love to snack on this.

Apart from this being very delicious to enjoy, Mitho Lolo has lot of significance in Sindhi culture. It is a must to prepare these after a person has recovered from chicken pox. These are also prepared on a festival called Thadri. Thadri is a festival where the Sindhis cook a variety of flatbreads. During the Thadri, no cooking happens in the house so these mitho lolo along with Moong Daal Parathas, few other dry saute dishes, curd dishes, sanna pakoras are made a day prior.

So this sweet flatbread from Sindhi is my choice for M in the A to Z International Street Foods. If you are interested to know what’s M for Street Food, Check my other space.

Mitho Lolo Sweet Flatbread

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
How to make Mitho Lolo

 Step by Step Pictures for making Mitho Lolo How to make Mitho Lolo 1 How to make Mitho Lolo 2Mitho Lolo Sweet Indian Flat Bread

Mitho Lolo ~ Sindhi Sweet Flatbread

Ingredients Needed:

1 cup Wheat Flour
8 tsp Sugar
8 tsp Ghee
1/4 cup Water

How to make Mitho Lolo

In a bowl mix sugar and water, keep it aside for 1 to 2 hours, or till sugar dissolves.
In another bowl, take the flour, add 4 tsp ghee and mix in well until the flour looks very crumbly.
Slowly add the sugar water and knead to a thick and hard dough.
Divide the dough into two balls.
Roll out to a thick chapati and heat a tawa.
Grease well and cook the chapati on low flame and cook on both sides.
Keep pressing the Lolo gently with the help of a dry napkin and turn sides occasionally.
In a bowl add the ghee.
When the chapati is golden, remove from fire and place it on the ghee. Add some more ghee on top.
Keep the mitho lolo covered.
The Lolo will absorb the ghee
Remove the Lolo from the plate and serve.
The Lolo is generally served with pickle and papad.
I had it as such, even when it became cold it was delicious bread to enjoy.

Sindhi Sweet Flatbread

Print Recipe
Mitho Lolo ~ Sindhi Sweet Flatbread
Mitho Lolo is a thick sweet flatbread from Sindhi made with wheat flour, sugar and ghee. This is also made with jaggery and requires slow fire cooking as the chapati is very thick. Once cooked, it's soaked in ghee.
Mitho Lolo
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Rating: 0
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Rate this recipe!
Course Breakfast, Sweets
Cuisine Sindhi
By Cook Method Stovetop
Occasion Festival Meal
Dish Type Indian Flatbread
Servings
flatbreads
Ingredients
Course Breakfast, Sweets
Cuisine Sindhi
By Cook Method Stovetop
Occasion Festival Meal
Dish Type Indian Flatbread
Servings
flatbreads
Ingredients
Mitho Lolo
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl mix sugar and water, keep it aside for 1 to 2 hours, or till sugar dissolves.
  2. In another bowl, take the flour, add 4 tsp ghee and mix in well until the flour looks very crumbly.
  3. Slowly add the sugar water and knead to a thick and hard dough.
  4. Divide the dough into two balls.
  5. Roll out to a thick chapati and heat a tawa.
  6. Grease well and cook the chapati on low flame and cook on both sides.
  7. Keep pressing the Lolo gently with the help of a dry napkin and turn sides occasionally.
  8. In a bowl add the ghee.
  9. When the chapati is golden, remove from fire and place it on the ghee. Add some more ghee on top.
  10. Keep the mitho lolo covered.
  11. The Lolo will absorb the ghee
  12. Remove the Lolo from the plate and serve.
  13. The Lolo is generally served with pickle and papad.
  14. I had it as such, even when it became cold it was delicious bread to enjoy.

 

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17 comments

  1. Mitho Lolo sounds so rich and delicious and tt must be so flavorful with ghee!!! That’s an interesting info to know about Sindhi Culture and this flatbread significance in the festivals !!!

  2. Valli , I was waiting for you to post this .. I remember you asking me about it . This is a recipe from my daughter ‘s mil and she literally soaks the Lolo in ghee. The Lolo has come out perfect , nice and crisp ! And yes I love those garnishings on top .

  3. Wow, the traditions and rituals of Sindhis are amazing… Thanks for sharing those facts. Wonderful sweet flat bread. Between I have the same question as Kalyani. 😉

  4. I remember these lolo’s from vaishali’s space!!! Nice to know about the traditions behind the bread! can imagine the taste of these ghee soaked crisp sweet bread, would love to try it sometime!!!

  5. Such a rich and delicious flatbread. There are so many traditional Sindhi recipes I have bookmarked from Vaishali’s place. I need to clear up those bookmarks.

  6. Loved reading about the Sindhi traditions Valli. This is a delicious looking sweet flat bread. Cooking with ghee must have made them taste divine.

  7. Loved reading about the Sindhi tradition. We have a similar day when no cooking takes place and food is prepared the previous day and eaten cold n tadhiseri day. Mitho Lolo brings back sweet memories. My mum use to make sweet bhakri for us when we were young.

  8. Mitho lolo looks so scrumptious and literally making my mouth water 🙂 Such an delicious preparation.. We make something similar at home with jaggery. How wonderfully you have explained the traditions valli good job !!. We celebrate sithala saptami the same way nice to know the similarity in festivals. Another fantastic reccipe from you !!

  9. I have been planning to make this mitho lolo since I saw this in Vaishalis blog. You have made it perfectly and I can feel the crispy taste by looking at the bread.

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