Sindhi Bhori

Cook the Thick Rotis (Lolo)

• Divide the rested dough into two equal portions and roll them into smooth balls.
• On a lightly floured surface, roll each ball into a thick roti (also known as 'lolo'), about 1/4-inch thick and 5-6 inches in diameter.
• Heat a tawa (griddle) over medium heat. Place one roti on the hot tawa and cook for about 1 minute, until small bubbles appear.
• Flip the roti, spread about 1/2 teaspoon of ghee on the cooked side, and cook for another minute.
• Flip again, spread another 1/2 teaspoon of ghee on the other side, and press gently with a spatula. Cook until both sides have golden-brown spots and the roti is cooked through.
• Repeat the process for the second roti.

Crumble the Hot Rotis

• While the rotis are still hot (be careful!), use your hands to break and crumble them into small, bite-sized pieces.
• Place the crumbled roti pieces into a serving bowl. The texture should be coarse, not powdered.

Temper the Ghee with Sugar

• In a small pan or tadka pan, heat the remaining 3 tablespoons of ghee over medium heat until it is hot but not smoking.
• Turn off the heat. Immediately add the sugar and optional cardamom powder to the hot ghee.
• Stir quickly for just 10-15 seconds. The goal is to warm the sugar, not to melt it into a syrup. The slightly grainy texture of the sugar is characteristic of this dish.

Assemble and Serve

• Pour the hot ghee and sugar mixture evenly over the crumbled roti pieces in the bowl.
• Using a spoon, toss everything together gently until the pieces are well-coated.
• Serve the Sindhi Bhori immediately while it is warm and fragrant.