Sindhi Lolo with Masala Omelette

Knead the Dough

• In a large mixing bowl, whisk together the atta, salt, and cardamom powder.
• Add 1/4 cup of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process is called 'moyan' and makes the lolo crisp.
• Gradually add the warm jaggery syrup to the flour, a little at a time, and knead to form a very stiff and tight dough. The dough should be much firmer than chapati dough.

Rest and Divide the Dough

• Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to absorb the moisture properly.
• After resting, knead the dough again for one minute until smooth.
• Divide the dough into 4 equal portions and roll each portion into a smooth, crack-free ball.

Roll the Lolo

• Take one dough ball and flatten it between your palms.
• On a rolling surface, roll it out into a thick circle, about 1/2-inch in thickness and 4-5 inches in diameter. It should be significantly thicker than a regular roti.
• Optionally, you can lightly prick the surface with a fork. This helps it cook evenly from the inside and prevents it from puffing up.

Cook the Lolo

• Heat a tawa (griddle) on a low flame. It is crucial to cook lolo on low heat to ensure it cooks through.
• Place the rolled lolo on the hot tawa. Cook for 2-3 minutes until the base is slightly firm and has light brown spots.
• Flip the lolo. Drizzle about 1-2 teaspoons of the remaining ghee on top and around the edges.
• Gently press down with a spatula and cook for 5-6 minutes, until the bottom is golden-brown and crisp.
• Flip again, add more ghee if needed, and cook the other side for another 5-6 minutes until it is well-cooked, crisp, and has a deep golden-brown color.
• Repeat the process for the remaining dough balls.

Serve

• Serve the Sindhi Lolo warm or at room temperature. It pairs wonderfully with plain yogurt, pickle, or a hot cup of masala chai.

Serve and Repeat

• Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
• Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
• Serve immediately with buttered toast or pav (Indian bread rolls).