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Tuesday, July 14, 2015

Authentic Sindhi Recipe - Mitho Lolo



How to make Wheat Flour Sweet Roti | Sindhi Mitho Lolo | Sweet wheat Flour Griddle Roasted flat bread | Meethi Roti (Sweet Flat Bread)


Sharing step by step recipe of Sweet Flat Bread - Mitho Lolo - authentic Sindhi recipe - a griddle roasted sweet flat bread - made from a dough of wheat flour, sugar and ghee, which is flavored with crushed green cardamom.




Mitho Lolo is an authentic Sindhi sweet flat bread. This flat bread is mainly prepared on two main occasions. Firstly, on the occasion of Shitala Satam Vrat (Thadri in Sindhi). Second for the fastest recovery and good health of children and others and to escape from measles and smallpox. 



Goddess Shitla is the goddess of pox and measles. Shitala Satam Vrat is observed in the month of Shravan on the seventh day of the dark fortnight. On this day, cold meal is consumed during the day and the menu for this non cooking day consisted of those recipes which doesn't get spoiled for longer period..





The USP of this sweet flatbread is that it has good shelf life. This recipe is also good to test your patience and cooking skills as all the flat breads are roasted on slow flame and it takes about 35-40 minutes to roast 5-6 flat breads :). 






Let's get started now 
☑ Recipe details ⬇

⚫Prep time - 15 min
⚫Cook time - 35-40 min
⚫Cuisine - Indian (Sindhi)
⚫Recipe difficulty level - Difficult 
⚫No. Of flatbread 5-6


☑ Ingredients required ⬇

⚫650-750 grams Wheat flour
⚫230-250 grams sugar 
⚫1 cup water or required  or just sugar gets  soaked in water approximately  100-120 ml 
⚫150 - 170 grams ghee for dough kneading
⚫8-9 cardamom, crushed  or 2tsp cardamom powder 
⚫Additional ghee (will be required after roasting )



Method 
☑ Step 1 Dissolve sugar


♦Mix sugar in one cup normal tap water. Go on mixing until fully dissolved. . Use powdered sugar or dissolve it on slow flame, but allow it to cool down.






Note: using hot sugar syrup will make your mitho lolo very hard.. Please don't use hot sugar syrup for dough kneading..  allow it to come to room  temperature..



☑ Step 2 : Dough Kneading and roll

♦Place the wheat flour in a kneading plate. Add crushed green cardamoms. Form a well and pour ghee into the center. Mix well, using your fingertips and rub the ghee into the flour until the mixture looks like breadcrumbs. Now add dissolved sugar syrup and form a stiff dough. 



♦ Knead until everything is well mixed together. Once dough is ready, cover it and allow it to rest for 5-10 minutes. Divide the mixture into 5 equal parts. 



♦Take rolling pin, roll each ball into a circle of about 5-6" diameter. You can use a round steel lid or round thali as cutter to give perfect round shape.








☑ Step 3 Roasting Time


♦Heat a heavy bottom griddle pan on a medium heat, place the rolled out circle on it. Roast it on slow flame on both the sides until they become light golden brown. Use chappati press or wad up a clean napkin to press the flatbread.





♦Pour the ghee into the plate. Now dip this flatbread in ghee. That is straight from the griddle pan to this round plate. Soak it for 10-15 seconds, or you can apply ghee with the help of spoon whichever option suits you.. 










♦This flatbread is normally eaten on the succeeding day. It is served with Matho - buttermilk, Dahi Boondi Raita,  Sai Bhaji, Tava Bhindi Fry, Stuffed Karela, Stuffed Bhindi and mango pickle. Other flatbread cooked for this day are Moong Dal Paratha and Besani Koki






Update: -  August 14, 2017,  blog post updated with new images...






Reference:


27 comments:

  1. Mmm, what a delicious recipe Deepa! I love that you made a sweet version of flat bread! I bet it would make the perfect addition to a rich curry! Looks beautiful!

    ReplyDelete
    Replies
    1. Hi Harriett,
      Thank you so.much dear. Yes, you are absolutely right! :)

      Delete
  2. My ex-boyfriend was West Indian and his Mother taught me how to make Fry Bake, this recipe reminds me of it but looks even better. I can't wait to try it.

    ReplyDelete
    Replies
    1. Hi Mary,
      Thank you so much for stopping by. I'm sure you will enjoy it. :)

      Delete
  3. Meethi roti? Mmmmmm, you brought back my childhood memories. :-) Don't remember was it the same festival, but it was frequent for us kids! ;) This one looks like my granny's meethi roti! Feeling nostalgic!

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  4. This recipe looks yummy, delicious and healthy.I am going to try it!

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  5. This looks absolutely delicious my friend I love the sindhi mitho lolo and this beautiful share reminds me of my mother who is far away in India.:) Thanks.

    ReplyDelete
    Replies
    1. Hello Sunita,
      Yes, I do understand my dear friend. I'm so glad you liked it. I'd very much appreciate your feedback on this. Thank you so much for dropping by..:)

      Delete
  6. This sweet bread looks so yummy. I have never had this before. My family would surely love this! Thank you for share!

    ReplyDelete
    Replies
    1. Hello Nancy,
      Thank you so much for dropping by.. much appreciated. I'm sure you will enjoy it. :)

      Delete
  7. Hi there,
    What a beautiful and delectable post! This sweet roti is something I would love to try. Thank you for sharing!

    ReplyDelete
    Replies
    1. Hello Anonymous,
      I hope you will enjoy it. :)Thank you so much. :)

      Delete
  8. Can you pls tell me what is Soriyoon / roat / rote?
    Thanks for all other details.

    ReplyDelete
    Replies

    1. Roat (Soriyoon) is another preparation which is made on the occasion of Mahalaxmi Sagra. (Sacred thread)..
      For making roat, mom makes similar dough like we make for lolo, and then from that dough she makes roat as per number of family members in the family.

      Refer this link, provided detailed information

      http://ritustudio.blogspot.in/2014/09/mahalakshmi-ja-sagda-sagra.html?m=1

      About Mahalakshmi's Sacred Thread (Mahalakshmi-a-jo-Sagro) This sacred thread had 16 strips and 17 days. On the day when the sacred thread was to be untied, it was celebrated as an important day and special savouries like satpura and pakwan of wheat flour, Suji & Maida were made and distributed firstly to the priests and the poor and afterwards the remaining savouries were used by family members.

      Delete
    2. The difference between Mitho Lolo and Roat is
      Cooking method, ingredients used and shape.

      For roat and titar we use deep frying method, and roat is of round shape, where as titar is made in swastik shape..

      In our house, mom makes one roat and one titar for female member and for male member two roat and two titar.

      Some people makes only for male members of family., it differs from family to family.

      I have seen mom making only from wheat flour, but this can also be prepared with madia and sooji.

      Delete
  9. Looks delicious This is one of my favorites that my mom makes.

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  10. this recipe is quite new to me. I have noted every bit of the recipe. Will check this out soon

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  11. very nice way to express steps of recipes.

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  12. Thanks a lot for this detailed lolo recipe. Your recipe worked for me and first time in my life I got lot of appreciation. Tons of thanks. Very good blog, recommend to all my friends.

    ReplyDelete
    Replies
    1. Thank you so much. Very much appreciate your lovely feedback on this post.

      Delete

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