Sindhi Lolo
A traditional Sindhi sweet flatbread made with whole wheat flour, jaggery, and fennel. It cooks up soft inside with gently crisp, golden spots outside and is lovely with tea or a smear of ghee.
For 8 servings
- mix · ~5 min
Make the jaggery mixture.
1.Warm the water until just hot, not boiling.2.Add the jaggery and stir until fully dissolved.3.Strain the mixture if there are any impurities.4.Stir in the fennel seeds and cardamom powder.TIPUse warm water only; very hot water can make the dough sticky and harder to handle. - knead · ~7 min
Knead the dough.
Place the whole wheat flour in a bowl and rub in 2 tbsp ghee. Pour in the jaggery mixture little by little and knead into a soft, slightly firm dough that holds its shape.
- rest · ~10 min
Rest the dough for 10 minutes.
TIPA short rest helps the flour hydrate so the flatbreads roll out without cracking. - prep · ~6 min
Divide and shape the lolo.
1.Divide the dough into 8 equal balls.2.Flatten each ball gently with your fingers.3.Pat or roll each one into a small thick disc.4.Prick lightly with a fork so it cooks evenly. - fry · ~15 min
Cook the lolo on a hot tawa.
1.Heat a tawa or skillet over medium-low heat.2.Place one disc on the tawa and cook until light spots appear underneath.3.Flip, spread a little ghee around the edges and on top, and cook the second side.4.Flip once or twice more, pressing gently, until both sides are golden with darker brown spots and the center is cooked through.TIPKeep the heat medium-low so the jaggery does not burn before the inside cooks. - serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the jaggery water slightly before adding to flour so the dough stays manageable, not gummy.
- 2Rub the ghee thoroughly into the flour first; this helps give lolo its tender, short texture.
- 3Keep the discs slightly thick rather than rolling them thin, or they can turn hard instead of soft-centered.
- 4Prick each disc lightly with a fork so steam escapes and the middle cooks without puffing unevenly.
- 5Cook on medium-low heat only; jaggery browns fast and can scorch before the center is done.
- 6Press gently with a spatula on the second and third flips to help the thick flatbread cook through evenly.
- 7Store cooled lolo in an airtight box and rewarm on a tawa, not in a microwave, to keep the crust pleasant.
Adapt it for your goals.
Low-ghee
Use less ghee in the dough and cook with a lightly greased tawa if you want a lighter everyday version.
extra spicedExtra-spiced
Add a little more cardamom and a pinch of dry ginger for a warmer, more festive flavor profile.
thicker loloThicker-lolo
Pat the discs slightly thicker for a softer, more cake-like center that pairs especially well with tea.
veganVegan
Replace ghee with a neutral oil or coconut oil for a dairy-free version while keeping the sweet jaggery-fennel character.
Why this is on our healthy list.
Whole Grain Base
Made with whole wheat flour, this flatbread offers more natural grain goodness and fiber than refined-flour sweets.
Less Refined Sweetener
Jaggery is a traditional sweetener that brings a deeper flavor than white sugar and is commonly preferred in homemade Indian sweets.
Digestive Spices
Fennel and cardamom add aroma while also being classic spices often used to make sweet foods feel gentler after eating.
Frequently asked questions
The heat is too high or the discs are too thick. Cook on medium-low and flip a few times, pressing gently so the center cooks through.
