Best 8 Sweet Sindhi Flatbreads Masala Loli Recipes

SINDHI KOKI RECIPE-MASALA ROTI WITH ONIONS AND GREEN CHILLIES

Steps:

• To begin making Sindhi Koki Recipe attach the atta kneading blade into the Zodiac Master Chef Jar.
• Once done add whole wheat flour, cumin seeds,crushed anardana, onions, green chillies, coriander leaves and salt to taste.
• Close the jar and turn on the atta kneading function. Add little water at a time from the nozzle until you notice the dough coming together. Towards the end when the dough has come together drizzle a little oil. Run the food processor until the dough comes away from the sides of the jar.
• Transfer the masala roti dough into a bowl. If the dough is sticky then add a little more flour and knead for a minute. Add 1 tsp oil and knead again until the dough is smooth.
• Divide the dough into large lemon size portions. You will get 8 to 9 portions.
• Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.
• Shape each dough portion into a round ball, press it between the palm of your hands.
• Dust the dough in flour and roll it into a 5 inch diameter circle.
• Place the rolled koki roti on the preheated skillet. Cook for a few seconds and flip.
• Drizzle ghee and cook the koki roti. Keep pressing and cooking until golden and lightly crips.
• Transfer the Sindhi Koki into a serving plate and serve.
• Serve the Sindhi Koki Recipe along with Sindhi Style Wadi Aloo Ki Sabzi Recipe and Classic Indian Sliced Salad Recipe for a wholesome lunch.

SWEET SINDHI FLATBREADS (MASALA LOLI)

Steps:

• Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
• Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
• Cover the dough ball with plastic wrap and set aside for 2-4 hours.
• Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
• Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
• Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
• Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
• Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
• Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
• Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
• Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
• Remove and keep covered.
• Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)

Steps:

• Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
• Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
• Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
• Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
• On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
• Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
• Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
• Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
• Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
• Remove and keep covered.
• Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

SWEET FLATBREAD WITH LEMON YOGURT WHIPPED CREAM

Steps:

• For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use.
• For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
• Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread.
• Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches.
• Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!

SWEET CINNAMON FLATBREAD

Steps:

• Fill a small bowl with water; sprinkle over yeast. Let stand 5 minutes. In a large bowl, whisk together flour and 2 teaspoons cinnamon. Stir yeast mixture and add to the bowl of an electric mixer fitted with the dough hook attachment along with, salt, 1/4 cup sugar, 1/4 cup olive oil, and flour-cinnamon mixture. Mix until a dough comes together and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough to a large bowl and cover with a damp kitchen towel. Keep in a warm place and let rise until doubled in size, 1 1/2 to 2 hours.
• Punch down dough. Cover with a damp kitchen towel and then with plastic wrap and transfer to refrigerator for at least 8 hours and up to 2 days.
• Preheat oven to 250 degrees. With racks in center of oven. Remove dough from refrigerator and let come to room temperature. Cut dough in half. Roll out dough to 1/8-inch thick on a lightly floured work surface. Using the tines of a fork, poke holes in dough. Using a knife or a pizza cutter, cut dough into 2-by-7-inch rectangles; transfer rectangles to baking sheets.
• Mix together remaining 1 cup sugar and 1/4 cup cinnamon in a small bowl. Brush the top of each rectangle with remaining 1/2 cup olive oil and sprinkle with cinnamon-sugar mixture. Transfer baking sheets to oven and bake until browned, 25 to 30 minutes.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

FLATBREADS

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.

INDIAN SWEET BREAD

Steps:

• In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
• Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
• Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.