SWEET SINDHI FLATBREADS (MASALA LOLI)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.
Provided by KateL
Categories Breads
Time 2h21m
Yield 4 flatbreads
Number Of Ingredients 10
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.
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Shahd Alaa
[email protected]I tried making Masala Loli for the first time and it turned out great! The instructions were easy to follow and the flatbreads were delicious.
Md Mosifut
[email protected]These Sindhi flatbreads were a hit at my party! Everyone loved the unique flavor and texture. I'll definitely be making them again.
peter reynolds
[email protected]Masala Loli is so yum! The soft, fluffy texture and the burst of flavors from the spices make it a perfect snack or side dish.
Fanto Minaj
[email protected]I've never had Sindhi flatbreads before, but these Masala Loli were a great introduction! They were so easy to make and turned out so soft and fluffy. I loved the sweet and savory flavor of the spices.
ZaidaMabel CruzTurcios
[email protected]Masala Loli is a delicious and easy-to-make Sindhi flatbread. The semolina adds a nice crunch and the spices give it a flavorful kick. I served it with a cup of chai and it was the perfect afternoon snack.
Bjorki Xhabrahimi
[email protected]These sweet Sindhi flatbreads are a delight! The combination of semolina and coconut gives them a unique texture, and the cardamom and saffron add a wonderful flavor. I followed the recipe exactly and they turned out perfectly.