Sindhi Meetho Lolo

In a mixing bowl, combine the whole wheat flour, a pinch of salt, and cardamom powder.

Add 2 tablespoons of melted ghee to the flour. Rub the ghee into the flour with your fingertips until the mixture resembles coarse crumbs (moyan). This is crucial for a crisp Lolo.

Gradually add the prepared jaggery syrup to the flour mixture. Knead into a stiff, tight dough. Do not make it soft like chapati dough.

Divide the dough into large, equal portions. Roll each portion into a smooth ball.

Using a rolling pin, roll out the ball into a thick flatbread (about quarter-inch thick).

Using a knife, make shallow criss-cross scores or pricks across the surface of the rolled Lolo to ensure it cooks evenly to the core without puffing.

Heat a tawa (griddle) over very low heat. Carefully place the thick Lolo on the tawa.

Cook patiently on low heat until the bottom turns golden brown. Flip it, apply a little ghee on the roasted side, and cook the other side.

Keep pressing gently with a spatula and cooking on very low heat until both sides are deeply browned, crisp, and cooked through, about 8-10 minutes per lolo.

8–10 min

Remove from heat, smear lightly with remaining ghee, and serve warm or at room temperature.