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.
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
Step by Step Pictures for making Mitho Lolo
Mitho Lolo ~ Sindhi Sweet Flatbread
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.